Asafoetida powder is often described as pungent and “funky,” at least
until it hits hot oil. In fact, alternate common names for this herb
include devil’s sweat, devil’s dung and various other descriptive terms.
But if you’ve ever visited an Indian restaurant and wondered what that
unique aroma was lingering in the air, it was asafoetida. The spice
provides the unmistakable characteristic flavor to tarkas, the spiced
finishing sauces common to Indian cuisine.
A small amount of asafoetida in cooking goes a long way. It is also
usually added to hot clarified butter or oil a minute or two before
other spices to get a “head start,” from which it recedes into the
background as a low note and enhances the other flavors in the finished
dish.
