-
Asafoetida (/æsəˈfɛtɪdə/; also
spelled asafetida) is the
dried latex (gum oleoresin)
exuded from the
rhizome or tap root of
several species of Ferula,...
- ****in, coriander,
dried ginger, salt (often
black salt),
black pepper,
asafoetida, and
chili powder.
Garam masala is optional.
Wikibooks Cookbook has a...
- well-known, and
economically important plants as ajwain, angelica, anise,
asafoetida, caraway, carrot, celery, chervil, coriander, ****in, dill, fennel, lovage...
-
noted that this was the
source of
asafoetida in
Central Asia.
Although it is
often listed as the
source of
asafoetida, one
report stated that its essential...
-
Southern Iran. It is a
source of
asafoetida, but not the main source,
although many
sources claim so. The
production of
asafoetida from this
species is confined...
-
recipes include nuts,
onions or garlic, or
small quantities of star anise,
asafoetida, chili,
stone flower (known as dagadphool, lichen), and
kababchini (cubeb)...
-
accompanied by
images of the
silphium plant. The
related Ferula species asafoetida –
which was
actually used as an
inferior substitute for
silphium – is...
- garlic, ginger, onion,
coriander stalks, tomato, peas,
black pepper,
asafoetida and ****in.
There are a
number of
variations and
similar dishes. A traditional...
- sago, etc., as main ingredients.
Cracked black pepper, red
chili powder,
asafoetida, ****in or
sesame seeds are
often used as
flavoring agents.
Papadam is...
- khichdi. It is made with
black pepper, ginger, turmeric, and
sometimes asafoetida, cashews, ****in,
curry leaves, ghee (clarified butter), mung beans, and...
