Comments on: Special Ingredients: Asafetida

By: Chef E

Chef E — Fri, 09 Oct 2009 17:23:23 +0000

I know that there are many things like this Indian households in America do not use, and your right they are concentrated to India… but I too would love to try it, and did not see it in the Indian market here. A blog once emailed me about some mango powder he found, and even that is tricky to use if you do not know how much, or what it is used for…he had no luck, and it can be strong… Thanks once again for a great adventure into a product I now want to try!

By: admin

admin — Sat, 03 Oct 2009 00:16:41 +0000

Natasha – thanks, I am always inspired by your site. I also appreciate the heads up on the RSS, think I fixed it.

Lisa – gotta love trying new spices

Gera – my pleasure

Sippity – thanks!

Jackie – thanks for the compliment – look forward to reading about those spicy macarons – I bet they’ll be delicious

Phyllis – yeah, you might have had other social issues if you had this draped around your neck =)

Kenny – not a Krishna, but I thought it very interesting to see how they worked around the issues.

Helen – I bet that was a fascinating class. This ingredient was one of those that the first time I tried it, I thought oh my – I am never going to get this to work, but the second time, I really came to appreciate what it did to the dish, but its not one – at least for me – to play around with.

By: Helen @ World Foodie Guide

Helen @ World Foodie Guide — Fri, 02 Oct 2009 21:47:00 +0000

I was introduced to asafoetida when I attended a cookery demonstration by Manju Malhi last year, then bought it to make a dish that she taught. I have to agree, strong stuff! In fact, the husband didn’t like it and so after using it just once I had to give it to an Indian friend who will make better use of it than I.

By: KennyT

KennyT — Fri, 02 Oct 2009 19:57:58 +0000

Oh WOW, are you a Krishna devotee? Your blog posts are so informative as usual. I have never heard of this spice before. This is very interesting.

By: Phyllis (me HUNGRY!)

Phyllis (me HUNGRY!) — Thu, 24 Sep 2009 07:03:48 +0000

lol – I had heard of the nickname of ‘devils dung’ before but I had no idea of asefetida’s smelly reputation. Glad I had Vicks’ vapo-rub instead of having to hang this around my neck as a child LOL!

ps. Like Natasha and Gera, I also haven’t been getting updates in my blogger dashboard

By: Jackie at PhamFatale

Jackie at PhamFatale — Sat, 19 Sep 2009 18:07:10 +0000

It’s funny, I just got a tiny tin this week at the Indian store. I had no clue what it was but was thinking of using it as a food coloring for making savory macarons. Macarons requires a food coloring powder and I thought this would be perfect. Thanks for educating us about asafetida. I had no clue of its medicinal value either. Have I told you how I much I reading your posts and all your interesting finds? Keep up the great work with awesome food!

By: SippitySup

SippitySup — Thu, 17 Sep 2009 23:54:14 +0000

There is soooo much to learn in this world. I admire how you step and and put yourself out there for new things. GREG

By: Gera @ SweetsFoods

Gera @ SweetsFoods — Thu, 17 Sep 2009 15:24:01 +0000

I’ve heard about it but I haven’t very clear its properties and differences.
I’ve the same issue like Natasha the last update in my rss reader is Sept 1

Thanks a lot for sharing

Gera

By: lisa (dandysugar)

lisa (dandysugar) — Thu, 17 Sep 2009 00:16:48 +0000

This is completely new to me! It’s great to learn about this versatile and “magical” spice!

By: Natasha - 5 Star Foodie

Natasha - 5 Star Foodie — Wed, 16 Sep 2009 18:29:53 +0000

I knew nothing of asafetida before I read your post, thanks for the great info!

Btw, I have not gotten updates for your feed in my reader since Sept. 1. Not sure if it’s just me?