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Smells Like Asafetida

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Germans call it Teufelsdreck; the Swedish, Dyvelstrack. In English? Devil’s dung.

Known for its pungent smell in its raw resin form, asafetida is used widely in India by those forbidden from eating onions and garlic for religious reasons. When cooked, the odor breaks down and adds a smooth, garlicky flavor to dishes. Try it in the powdered form for easier (albeit more fragrant) storage.

Not convinced? Have a look at the accompanying recipe for Sundal, and you might be. There’s a reason asafetida also goes by “food of the gods.”

Asfetida: Even Stinkier than Garlic from Culinate

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Comments (2)


about 3 years ago Panfusine

ooooh.. my favorite spice!..

A kitchen hack for using the blocks of resin is to take a small marble sized piece & nuke it in the microwave for 40 - 50 s. It puffs up beautifully. Use the microplane to grate out what you need.


about 3 years ago erin e k

Amazing! Making your tomato relish once I get my hands on some asafetida of my own...