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Asafoetida is a resin from a native Pakistani plant that contains disulfides and foetides and should be part of every kitchen's spice shelf. It is usually combined with ginger, cardamom and rock salt and comes in powder or paste form. It is also used as a substitute (or a tasty addition) to onions and garlic.
Asafoetida has a strong, garlic-like smell. Therefore, it is advisable to consume Asafoetida in small quantities and keep it in an airtight container. Used in moderation, it gives exotic dishes a special flavor. Unlike garlic, asafoetida does not act tamasically (negatively) on the senses and mind. According to Ayurveda, it strengthens the digestive fire Agni and calms Vata (air/ether element).
Asafoetida is ideal for curry and dal dishes of Indian and Asian cuisine. The added fenugreek completes the flavor perfectly.
In India, asafetida is used very widely. It is an essential food ingredient, and difficult-to-digest dishes such as pulses or potatoes should always be prepared with it. The taste of asafetida is spicy and hot, it increases the appetite, ignites the digestive fire, tones, the use of asafetida in food prevents the accumulation of gas in the intestines - flatulence, and facilitates the digestion of food.
Ayurveda attributes the strongest antimicrobial and bactericidal properties to asafetidas.
Ingredients: organic asafetida (30%), organic fenugreek (70%).
All ingredients come from certified organic farms.
Packaged in an environment containing gluten-containing products, nuts.
Storage conditions: Store unopened at room temperature. After opening, store in a tightly closed package, in a dry place, away from sunlight.
Country of origin: Non-EU
Net quantity : 100 g
Best before: look on the package
Manufacturer: Cosmoveda, Germany
Country of origin:
Indija
Country of manufacture:
Vokietija
Weight / Quantity:
30 g
Asafoetida is a resin from a native Pakistani plant that contains disulfides and foetides and should be part of every kitchen's spice shelf. It is usually combined with ginger, cardamom and rock salt and comes in powder or paste form. It is also used as a substitute (or a tasty addition) to onions and garlic.
Asafoetida has a strong, garlic-like smell. Therefore, it is advisable to consume Asafoetida in small quantities and keep it in an airtight container. Used in moderation, it gives exotic dishes a special flavor. Unlike garlic, asafoetida does not act tamasically (negatively) on the senses and mind. According to Ayurveda, it strengthens the digestive fire Agni and calms Vata (air/ether element).
Asafoetida is ideal for curry and dal dishes of Indian and Asian cuisine. The added fenugreek completes the flavor perfectly.
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