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All Type of Asafoetida Powder is an essential spice derived from the dried resin of the Ferula plant, renowned for its strong sulfurous aroma that transforms into a rich garlicky-onion flavor upon cooking. This spice is a cornerstone of Indian cuisine, particularly in vegetarian dishes where its potent flavor elevates curries, dals, and pickles. Available in two main varieties: the pure and concentrated white asafoetida powder and the more accessible yellow asafoetida powder, which is mixed with turmeric and rice flour. Asafoetida is also celebrated for its digestive health benefits, making it a must-have in every kitchen. This product not only adds flavor but also enhances gut health, ensuring that your dishes are both delicious and beneficial. Perfect for B2B buyers looking to source high-quality asafoetida for restaurants, food manufacturing, or specialty spice markets.
Key Features
| Features | Description |
|---|---|
| Types of Asafoetida | Available in white and yellow varieties. |
| Flavor Profile | Strong sulfurous aroma with a savory garlic-onion flavor. |
| Culinary Uses | Ideal for enhancing vegetarian curries, dals, and pickles. |
| Health Benefits | Known to aid digestion and improve gut health. |
| Quality | High potency and suitable for professional culinary applications. |
| Attributes | Description |
|---|---|
| Product Type | Spice Powder |
| Origin | Derived from the Ferula plant |
| Storage | Store in a cool, dry place away from sunlight. |
| Shelf Life | Approximately 12-24 months when stored properly. |
| Packaging | Available in bulk packs for larger quantities. |
*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Country of Origin:India
Asafoetida powder, also known as hing, is a spice made from the dried resin of the Ferula plant. It has a strong, sulfurous odor, which mellows into a garlicky-onion flavor when cooked. This spice is essential in Indian cuisine, particularly in vegetarian dishes, for its ability to enhance flavors.
There are mainly two types of asafoetida powder: white and yellow. White asafoetida powder is pure and potent, often requiring dilution with flour. Yellow asafoetida powder is mixed with turmeric and rice flour, making it easier to use in cooking. Known for its digestive benefits, asafoetida powder is used sparingly to add a unique depth to curries, dals, and pickles.