[15], Asafoetida is also mentioned numerous times in Jewish literature, such as the Mishnah. [4] Its pungent odour has resulted in its being known by many unpleasant names. 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. There are five types of tezpat leaves[7] and they impart a strong cassia- or cinnamon-like aroma to dishes, while the bay laurel leaf's aroma is more reminiscent of pine and lemon. [16] 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]. Så for å kunne analysere trafikken, tilby deg personlig informasjon og for at grunnleggende funksjoner … 22 June 2016. src/public/js/zxcvbn.js This package implements a content management system with security features by default. Kashmiri Recipes; Mutton Rogan Josh. During the Italian Renaissance, asafoetida was used as part of the exorcism ritual.[20]. Also, it is called chitt or chiltit (חילתית) in Hebrew;[7]in Finnish, pirunpaska or pirunpihka; in Turkish, Şeytan tersi, Şeytan boku or Şeytan otu;[5] and in Kashubian it is called czarcé łajno. [3] It can grow up to 20 m (66 ft) tall. It entered 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. 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. Dioscorides, in the first century, wrote, "the Cyrenaic kind, even if one just tastes it, at once arouses a humour 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." Cookies hjelper oss å forbedre din opplevelse på vår nettside. [4] Its leaves have a clove-like aroma with a hint of peppery taste; they are used for culinary and medicinal purposes. Acacia gum has astringent, styptic, and tonic properties, and of these varieties Acacia gum and Acacia Catechu are much used in medicine. [18], Asafoetida was described by a number of Arab and Islamic scientists and pharmacists. Fruits are oval, flat, thin, reddish brown and have a milky juice. [14] The organosulfides are primarily responsible for the odor and flavor of asafoetida. Asafoetida. postboks 7240. Typical asafoetida contains about 40–64% resin, 25% endogeneous gum, 10–17% volatile oil, and 1.5–10% ash. Carolyn Beans. They yield a resin similar to that of the stems. Kashmiri cuisine also uses it in lamb/mutton dishes such as Rogan Josh. This spice is used as a digestive aid, in food as a condiment, and in pickling. The resin is greyish-white when fresh, but dries to a dark amber colour. It grows to 2 m (6.6 ft) high, with a circular mass of 30–40 cm (12–16 in) leaves. Katrina Kramer. We would like to show you a description here but the site won’t allow us. Asafoetida is used in vegetarian Indian Punjabi and South Indian cuisine where it enhances the flavor of numerous dishes, where it is quickly heated in hot oil before sprinkling on the food. Cinnamomum tamala, Indian bay leaf, also known as tejpat, tezapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. Bay laurel leaves are shorter and light- to medium-green in color, with one large vein down the length of the leaf, while tezpat leaves are about twice as long and wider, usually olive green in color, with three veins down the length of the leaf.