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Asafoetida

Intensely pungent as a dry spice, it mellows when cooked to become a powerful umami-enhancer. The ultimate je ne sais quoi ingredient, it is a key staple in Indian cuisine.

Intensely pungent as a dry spice, it mellows when cooked to become a powerful umami-enhancer. The ultimate je ne sais quoi ingredient, it is a key staple in Indian cuisine.

Fun Fact

Asafoetida has long been used as a treatment for gas pains and digestive issues. Its name in its native range, badian, reflects this. The literal translation is “that of gas or wind.”

Spice Stats

Native to:
Iranian deserts, Afghan mountains
Plant family:
Ferula
Raw form:
Root
Native to:Iranian deserts, Afghan mountains
Plant family:Ferula
Raw form:Root

Get cooking with these recipes:

Aloo Masala

Uses: Asafoetida, Fenugreek Seed

Note: Fresh curry leaves are delicious, and easily found at a local Indian grocery store. (They freeze well in an airtight plastic bag!) If you can’t find fresh or frozen, dried curry leaves are available online as a suitable substitute.

Fresher spice, better price

(Because bulk isn't always better)
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Airtight freshness beyond 6 months
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8 spice cards

American Overachiever

For when you’re really trying to show off, these spices pack a punch like no other. Great for taking basic meals to the next level, or achieving maximum flavor authenticity.

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