asafoetida

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as·a·fet·i·da

also as·a·foet·i·da (ăs′ə-fĕt′ĭ-də)

1. Any of several plants of the genus Ferula in the parsley family, native to dry regions in Iran and Afghanistan and having long, sturdy, hollow stems and roots yielding a brownish, strong-smelling resin.

2. The resin obtained from these plants, especially from the species Ferula assa-foetida, used as an ingredient in medicine and remedies and as a seasoning in South Asian cuisine.

[Middle English, from Medieval Latin asafētida : asa, gum (from Persian azā, mastic) + Latin foetida, feminine of foetidus, stinking; see fetid.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

asafoetida

(ˌæsəˈfɛtɪdə) or

asafetida

(Pharmacology) a bitter resin with an unpleasant onion-like smell, obtained from the roots of some umbelliferous plants of the genus Ferula: formerly used as a carminative, antispasmodic, and expectorant

[C14: from Medieval Latin, from asa gum (compare Persian azā mastic) + Latin foetidus evil-smelling, fetid]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

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Noun

asafoetida - the brownish gum resin of various plants; has strong taste and odor; formerly used as an antispasmodic

asafetida

natural resin - a plant exudate

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Ingredients * 1/4 cup barnyard millet * 1/4 cup yellow moong dal * 1 tsp turmeric powder * 1/2 tsp chilli powder * 5-6 peppercorn balls * Salt to taste For tempering * 1 tbsp ghee * 1/4 tsp asafoetida * 1 tsp cumin seeds Preparation * Soak the barnyard millet and the dal together in water for at least 3 hours.

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However, for Sanjay, his meal is incomplete without his favourite arhar daal, duly treated with 'tadka' (tempered with clarified butter, red chilli powder and asafoetida).

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According to Ayurveda, spices like cumin, mustard seed, asafoetida, turmeric and many other dry spices have nutrients which can be absorbed by the body only through fat, and the fat is present in oils and ghee [clarified butter],' he says.

Tradition meets innovation as capital gets a taste of South India

Try the Kela nu Shaak, ripe bananas sauteed with turmeric, asafoetida, curry leaves, lemon juice and various spices.

Going veggie has never tasted so good; There's never been a better time to be vegetarian on Merseyside. To mark National Vegetarian Week, Cheryl Mullin looks at some of the best places to enjoy a meat-free meal - and they're not all mushroom dishes!

The vada is made mainly with urad dal, green chilli, asafoetida, water and cashews along with salt.

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For the tempering: 1tsp vegetable oil; 1tbsp mustard seeds; 1tsp fenugreek seeds; 1tbsp cumin seeds; pinch of asafoetida - optional; 1 red onion, finely chopped; 5cm ginger, finely chopped; 2 green chillies, deseeded and finely chopped; 2 large tomatoes, diced; 1tsp chilli powder METHOD: 1.

Vegan make it tasty; Having a plant-based diet doesn't mean ditching 'butter chicken', food writer and blogger Sasha Gill tells ELLA WALKER

A tempering using curry leaves, asafoetida and chilies is added on the top in the end to keep it moistened.

Khaman vs dhokla, the Gujarati cuisine

Add asafoetida, cumin seeds, dry red chilli and peanuts and saute for a minute.

Awesome Aubergine

In certain parts of our country people expects you to take boiled rice three times during the same meal: first with Sambar a preparation of mixed vegetables spiced with asafoetida, second with Rasam a preparation with a mixture of various spices and condiments and third with curd.

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Antifungal and allelopathic effects of asafoetida against Trichoderma harzianum and Pleurotus spp.

The effect of low and high dose of ferula plant on ALT & AST activity, glucose and cholesterol levels in male albino rats

FA (4-hydroxy-3-methoxycinnamic acid) is extracted from some natural plants, such as Asafoetida giantfennel, Angelica sinensis, Cimicifuga racemosa, Glycyrrhiza uralensis, and Ligusticum chuanxiong, which have been employed as the traditional Chinese herbs to treat multiple diseases for several thousand years.