[Sca-cooks] herb seasoning question

[Suey]

> Ian Kusz wrote:
>
>   
>> Does anyone here have experience with using asafoetida as a spice? . . . wanted to know what "kind" of food they use  
>> it in,
>> if any.
>>     
    Asafoetida, also called the Devil's dung. It is extracted from 
silphium root. I am not sure whether some of my notes refer to silphium 
or the extracts from the root: asafoetida, resin, juice or gum. The 
Roman text and those of the ancients cite it as "silphium". The Ancients 
added "it" to food in small quantities to give it a fragrant effect. Too 
much spoils the food. Romans used "it" as a condiment as much as 
liquamen. It is thought that "it" was used for its aphrodisiac effect 
and was used in food prepared for banquets especially. Apicius calls for 
silphium root in his recipes while Flower uses asafoetida when trying 
them. She indicates that it must be used sparingly but states that the 
flavor is delicious. She recommends it for fish especially. In North 
Africa "it" was grown especially in Cyrene where "it" was cultivated for 
export. There "it" was used in medicine and in cooking.  The Anonymous 
Al-Andalus 13th Century Cookbook calls for it in "Tabahaja," a dish of 
fried goat's meat. Today several Middle Eastern recipes call for 
asafoetida. [Anónimo/Huici.1966:250:149; Apicius/Flower. 1958:28-29; ES: 
Anonymous/Perry. Sep 5, 02 and Pullar. 1970:242]
    Unfortunately I have not had time yet to review Flower's translation 
to see what recipes call for it.  I have no data on medieval cookery in 
North African or on modern Middle Eastern recipes as I do not handle 
those subjects.
Suey