[Sca-cooks] Asafetida leaves

[Arianwen ferch Arthur]

Used that last school year as a research project example as to how I wanted my students to present information on the ingredient they choose to look up.
It is also spelled Asafetida and there are multiple plants that it comes from to add to the confusion!   I have some that says on the jar it is only asafoetida (???)  we searched for ones cut with something without gluten for the gluten-free people, and it was easy to get in the UK when I was working there (all my jars are from there)

Arianwen ferch Arthur "Outside of a dog a book is man's best friend. And inside of a dog it's too dark to read." G. Marx 

    On Sunday, 14 November 2021, 14:14:54 GMT-7, Sharon R. Saroff <sindara at pobox.com> wrote:  
 
 My husband Sfi recently used asafoetida at Trial by Fire, (he won) and here are his comments:First, it is spelled "asafoetida", and it is also called "hing".Second, if you get the ground spice, it will be cut with wheat or rice flour, and turmeric. Third, you can get chunks of the pure resin via Etsy.  This will ship from India, so it will be a few weeks. I am still waiting for mine. Asafoetida is the stinky cheese of spices, but don't let that scare you.  It mellows on cooking. Finally, some sources indicate that asafoetida is contraindicated for pregnant and nursing mothers. Others suggest that it is good for both. I would just call middle eastern and Indian groceries, and ask if they have it in stock. Note on pronouncing:  some pronounce it ass-ah-fetid-ah, and some pronounce it ass-ah-foe-tid-ah.Google is your friend.   It shows dozens of sites with overnight shipping. Sent from my Verizon, Samsung Galaxy smartphone
-------- Original message --------From: Laureen Hart <lhart at graycomputer.com> Date: 11/14/21  12:06 PM  (GMT-05:00) To: Cooks within the SCA <sca-cooks at lists.ansteorra.org> Subject: Re: [Sca-cooks] Asafetida leaves It would be interesting to know if the plant or leaves smell as nasty as the resin.Finding seeds might be a challenge.Randell Raye________________________________From: Sca-cooks <sca-cooks-bounces+lhart=graycomputer.com at lists.ansteorra.org> on behalf of David Friedman <ddfr at daviddfriedman.com>Sent: Saturday, November 13, 2021 8:42:08 PMTo: sca-cooks at lists.ansteorra.org <sca-cooks at lists.ansteorra.org>Subject: [Sca-cooks] Asafetida leavesAl-Warraq uses them as an ingredient, but neither of the Indian marketsthat I checked had them and I could find no references to them online.Are they still available, or do I have to find a suitable Asafetidaplant and grow them myself — Nasrallah has some information on the subject.--David Friedmanwww.daviddfriedman.com<http://www.daviddfriedman.com>http://daviddfriedman.blogspot.com/_______________________________________________Sca-cooks mailing listSca-cooks at lists.ansteorra.orghttp://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org_______________________________________________Sca-cooks mailing listSca-cooks at lists.ansteorra.orghttp://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
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