[Sca-cooks] herb seasoning question

[Susan Fox]

On 2/28/07 2:47 PM, "Ian Kusz" <sprucebranch at gmail.com> wrote:

> Does anyone here have experience with using asafoetida as a spice?  I've
> read some warnings, and wanted to know what "kind" of food they use it in,
> if any.
> 
> Ian of Oertha

Primarily used in Southern Asian cuisine these days;  India, Pakistan.  It
shares some vague similarity of bouquet with garlic, so the same sorts of
dishes in which you would use garlic.  Good for people with sensitivity to
alliums.

Use in very small amounts at first or you will really get the full impact of
the "foetid" part of the name.

Bon appetit,
Selene Colfox, Caid