[Sca-cooks] herb seasoning question

[Ian Kusz]

the warnings I heard were to keep it in an airtight container, because it's
smelly.

What kind of dishes is it used in?  Mostly soups? And what kind; curried,
spicy/chili peppered, spicy/black peppered, stews, noodly food,
mostly-meat-food, gravies, or what?

wikipedia mentions lentils, fish and eggplant..would the dishes in question
be more Indian?  Italian?  Greek?

Are there any health conditions that should avoid it?  I hear it's used as a
digestive and to reduce asthma...so if I have, say, acid reflux, will it be
okay?


On 2/28/07, Lilinah <lilinah at earthlink.net> wrote:
>
> Ian of Oertha 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.
>
> Yes, i've cooked with asafoetida. What would you like to know? And
> what sorts of warnings did you hear?
>
> (BTW, i get this list as a digest, and i check my mail sometimes only
> once in a day, so it can take 24 hours or more for me to answer)
>
> --
> Urtatim (that's err-tah-TEEM)
> the persona formerly known as Anahita
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>