Rani Asafetida Ground

Rani Asafetida is a high‑quality spice that adds incredible flavor to traditional cooking. A very small amount goes a long way, delivering the authentic, aromatic taste that hing is known for. It blends well into dals, curries, vegetable dishes, and lentils, enhancing flavor without overpowering the dish. The texture is finely ground and easy to use, and the packaging keeps it fresh and potent. I appreciate the consistency and purity—this is a reliable product for everyday cooking and special recipes alike. It’s especially helpful for digestion and adds that classic depth of flavor essential in Indian cuisine. Overall, Rani Asafetida is an excellent pantry staple for anyone who cooks Indian or vegetarian dishes. High quality, long‑lasting, and full of authentic flavor—highly recommended.

I'm from Minnesota and had never heard of this spice, but I've battling Lyme and started researching Myrrh (it was good enough for baby Jesus so...). When I first smelled it, I didn't like it - it's very pungent. But then I wanted to smell it again because there's something about it that's so compelling. Used in dishes, it's not pungent, it becomes smooth and hits all the 5 flavor senses. It's addicting. Love it! I'll never be without it again. Per Wikipedia: Asafoetida (/æsəˈfɛtɪdə/; also spelled asafetida)[1] is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula (F. foetida and F. assa-foetida), perennial herbs growing 1 to 1.5 m (3.3 to 4.9 ft) tall. They are part of the celery family, Umbelliferae. Notably, asafoetida is thought to be in the same genus as silphium, a North African plant now believed to be extinct, and was used as a cheaper substitute for that historically important herb from classical antiquity. The species are native to the deserts of Iran and mountains of Afghanistan where substantial amounts are grown. The common modern name for the plant in Iran and Afghanistan, is "badian", meaning: "that of gas or wind", due to its use to relieve stomach gas. Asafoetida has a pungent smell, lending it the trivial name of stinking gum, but in cooked dishes it delivers a smooth flavour reminiscent of leeks or other onion relatives. The odor dissipates upon cooking. Asafoetida is also known variously as "food of the devils", "devil's dung", javoneh-i badian, hing, hengu, inguva, kayam, and ting. Asafoetida comes from Gum Arabic or Myrrh, that was used in the anointing (oil) of Jesus (along with with Cinnamon, Kusa grass, Bay leaf, olive oil, in the ratio, 2:1:1:2:1.8). Its use has been popular throughout centuries since the early 2nd century BC. It was familiar in the early Mediterranean, having come by land across Iran. Though it is generally forgotten now in Europe, it is still widely used in India. It emerged into Europe from an expedition of Alexander the Great, who, after returning from a trip to northeastern ancient Persia, thought they had found a plant almost identical to the famed silphium of Cyrene in North Africa—though less tasty. Dioscorides, in the first century, wrote, "the Cyrenaic kind, even if one just tastes it, at once arouses a humor throughout the body and has a very healthy aroma, so that it is not noticed on the breath, or only a little; but the Median [Iranian] is weaker in power and has a nastier smell." Nevertheless, it could be substituted for silphium in cooking, which was fortunate, because a few decades after Dioscorides' time, the true silphium of Cyrene became extinct, and asafoetida became more popular amongst physicians, as well as cooks. Asafoetida is also mentioned numerous times in Jewish literature, such as the Mishnah. Maimonides also writes in the Mishneh Torah "In the rainy season, one should eat warm food with much spice, but a limited amount of mustard and asafoetida [חִלְתִּית chiltit]." Asafoetida was described by a number of Arab and Islamic scientists and pharmacists. Avicenna discussed the effects of asafoetida on digestion. Ibn al-Baitar and Fakhr al-Din al-Razi described some positive medicinal effects on the respiratory system. After the Roman Empire fell, until the 16th century, asafoetida was rare in Europe, and if ever encountered, it was viewed as a medicine. "If used in cookery, it would ruin every dish because of its dreadful smell" asserted Garcia de Orta's European guest. "Nonsense," Garcia replied, "nothing is more widely used in every part of India, both in medicine and in cookery. All the Hindus add it to their food."During the Italian Renaissance, asafoetida was used as part of the exorcism ritual.

This is powerful stuff. I use it along with Garum and Lovage (both also from Amazon) to make a Parthian Chicken recipe from Tasting History. I am careful not to store it near anything that I don't want to absorb a strong smell like other spices. Great substitute for Leak or Garlic.

I have only had the chance to use it once. I am on a low fodmap diet and chose this as a substitute for onion and garlic. I combined it with other ingredients to make a run for my pork but was delicious!

If you’re looking for an onion and garlic substitute look no further! This is it! GERD and Gastritis friendly. This seasoning smells and tastes incredible!

Wow, this stuff amazing. Before making this purchase I did some research to find out more about it and pretty much everything I read online was true: this tastes much like a blend between onion and garlic and you really only need a pinch or the flavor will overpower the other ingredients in your dish! It tastes great, is easy to use, and if you’re avoiding onion and garlic but need that added boost to your cooking, this is a great addition. Warming it in oil is key! And I typically use less than 1/8 of a teaspoon, it’s that strong! I’m very happy with the quality and value of this product!

Very good. I got it because it was recommd by my doctor as an anti inflammatory spice for a Mediterranean/anti inflammatory diet. It tastes like onion.

It smells horrible and it tastes terrible! Bought this because it was compared to onion and garlic, as a substitute for those who are sensitive to onion and garlic, so I thought it would taste similar. But it DOES NOT taste like either of them! The smell is VERY strong! Similar to a rotten onion that had been sitting in a sealed bag for weeks, in my opinion. I tasted a VERY TINY bit of it, on the tip of my finger to try it before using it on any food, and the smell still lingers on my finger, (like I touched a rotten onion) even after washing it in hot soapy water. The tastes lingers for awhile too, similar to how garlic lingers, but definitely not the same as. For me, it was a total disappointment, but everybody is different. However, I would never buy it again, personally.

I started cooking Indian and this a staple spice in their recipes. It has a strong smell and taste so that is why the recipes call for very small amounts. Happy with the added flavour in my Pakoras.

Ingenstans i beskrivningen stod det att det inte var en asufitida, utan en blandning av asafoetida, ätbart gummi och vete. Det blev klart för mig först när jag öppnade paketet. Eftersom jag aldrig äter vete önskar jag att jag hade vetat det innan jag köpte det!

If you cannot tolerate onion or garlic this is a game changer, taste is beautiful, sweet with a nice crunch, lovely on chicken 👍

I just ordered my second lot it is great as a replacement for onion or garlic especially if you do a low FODMAP diet or a version of it. It's not cheap but a little goes a long way. Delivery was faster than I expected.

We absolutely love this stuff and as I’m allergic to garlic and onions this managed to replace them both effectively. It might smell a bit different and have a slightly different flavor to garlic and onion but it’s a good option when you don’t have the choice!