asafetida

American  

[as-uh-fet-i-duh] / ˌæs əˈfɛt ɪ də /

Also asafoetida;

noun

1. a soft, brown, lumpy gum resin having a bitter, acrid taste and an obnoxious odor, obtained from the roots of several Near Eastern plants belonging to the genus Ferula, of the parsley family, used in folk medicine to prevent disease and in Indian cuisine as a flavoring, and formerly used in medicine as a carminative and antispasmodic.

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Etymology

Origin of asafetida

First recorded in 1350–1400; Middle English, from Medieval Latin asafoetida, equivalent to asa (from Persian āzā “mastic, gum”) + Latin foetida, feminine of foetidus; fetid

Example Sentences

Add the green and black cardamom, cloves, cumin seeds and bay leaves to the pan and cook, stirring, until very fragrant, about 1 minute, then add the chiles, fennel, turmeric, ginger, salt and asafetida.

From Washington Post

Curry leaves are small, slender and green, and their flavor is often likened to that of lemongrass, asafetida and citrus, to which they are botanically related.

From New York Times

Thornton showed them how to blend whole spices, grind coriander seed and asafetida.

From Los Angeles Times

Where to buy: Fresh curry leaves, asafetida, red chiles and red chile powder are available at Indian grocery stores.

From Washington Post

On the spice aisle, she buys bags of dried bay leaves, bright yellow turmeric, jet black mustard seeds and hing, or asafetida, the pungent spice that gives certain Indian dishes their signature zing.

From Washington Post