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 • May 15, 2022

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

From Los Angeles Times • May 30, 2019

Add the turmeric, asafetida, if using, and the onion.

From Washington Post • May 13, 2019

Adding salt and red chile powder is next, and a mixture that includes onion, ghee, turmeric and the pungent sweet spice asafetida goes in just before serving.

From New York Times • Mar. 18, 2014

If one of her chickens got the snuffles one day, rubbing asafetida in butter on their nostrils would set them straight.

From "The Underground Railroad: A Novel" by Colson Whitehead