Roman’s loved Hing or Asafoetida, but Indians popularised it

Dubai: There are greater than 40 types of spices in India. All kinds has a definite flavour and color. One such fragrant spice is hing or asafoetida. This ochre-coloured condiment is derived from the resin of fennel crops grown abundantly within the mountains of Afghanistan and Iran. So how did this seasoning grow to be part of Indian cooking?

Chatting with Gulf Information Meals, Chef Thoufeeq Zakaria of Bombay Braisserie, Taj, Dubai mentioned: “After I began my profession, I assumed hing was solely utilized in Indian cooking, however as soon as I began to study extra about this spice it blew my thoughts. Hing was a celebrated ingredient in Roman delicacies, in all probability earlier than the sixteenth century. There are outdated recipe books that point out this spice, as an ingredient utilized in many meat-based dishes. Whereas it’s unclear why the spice bought misplaced in Roman cookbooks, many imagine it could possibly be due to the sturdy pungent scent and flavour.”

Recalling a Portuguese Jewish doctor, herbalist and naturalist – Garcia de Orta’s guide – The flora of Indian subcontinent, Chef Thoufeeq explains how he was amazed by this versatile spice’s recognition in Europe, sadly forgotten now.

He mentioned: “I bear in mind studying the guide and was intrigued to learn the way hing was utilized in meals and medicines in India.” In author John O’Connel’s guide – The guide of spice, it’s talked about that Mughals first introduced hing to India within the sixteenth century.

It seems like a rock in its uncooked type, however one largely finds it in its powdered incarnation in pantries. It’s secure to say that simply because the miso paste provides an umami flavour to Japanese delicacies, hing is to Indian cooking.

As per romanobritain.org, asafoetida (usually referred to as hing) has stayed largely true to its roots. Individuals from France to Turkey have coined every kind of names for it, of which “satan’s sweat” is among the well mannered ones. Meals historians imagine that this spice was used to deal with illnesses, a promising ingredient but a pungent-smelling one. Upon cooking, the pungent aroma reduces to a gentle scent. Think about how the mix of garlic and leek could be. One thing related.

As per the US Nationwide Library of Drugs’s article on asafoetida, the scent is described as fetid and style nauseating. In earlier occasions, a small piece was worn across the neck to beat back ailments akin to a chilly. It’s not sure if the scent warded off folks or it actually had a medicinal property. In historic Iran, this spice was used as a condiment and was referred to as ‘meals of the deities’. Whereas many French cooks would rub this spice on sizzling plates, sometimes used for serving beef steak. Many recipes for Worcestershire sauce, a fermented condiment widespread in English delicacies, makes use of a touch of asafoetida as an ingredient.

This pungent smelling spice is broadly identified for its medicinal properties throughout numerous cultures. As an illustration, sizzling water extract of the dried gum is consumed for whooping cough in Afghanistan. In China, it’s used as a vermifuge (an agent that destroys or expels parasitic worms), and within the Center East it’s utilized in treating cough, bronchial asthma and bronchitis, whereas Indians use it as a digestive assist and for abdomen aches.

Head Chef Faizan Ali at Khyber restaurant, Dubai, instructed Gulf Information Meals: “Many Indian communities in India use hing, particularly Jains (a group identified to eat vegetarian meals, together with rooted greens akin to potato, garlic, onion). It’s generally utilized in chonk or tempering. Aside from this, it’s identified to have well being advantages too; as an example, it’s good for the abdomen particularly throughout abdomen illnesses or to deal with flatulence.”

As a lot as Indians love this spice, its subtropical and humid local weather makes it difficult to develop the plant. Asafoetida thrives in dry soil and reasonable temperatures under 35C. That is why most of this spice is imported from Afghanistan, Kazakhstan and Uzbekistan. And it’s then processed and packaged within the Indian state of Uttar Pradesh. Solely final 12 months did India determine to begin rising this plant within the chilly valleys of Himachal Pradesh and Kashmir.

Asafoetida is among the most distinctive spices utilized in south Indian delicacies. It’s identified for its capability to remodel a dish into one thing magical. Head Chef Bharat Sarkar at Nawab restaurant, Dubai mentioned: “Hing is broadly used within the southern and northern a part of India. Within the southern area meals, it’s used as an alternative choice to onion and garlic. Whereas within the northern half, hing is used as a last garnish on gravies or curries.” It is usually utilized in achaar or pickles.

In accordance with Chef Zakaria, hing might be discovered in lots of kinds. “We’ve the uncooked sticky type or advanced, stone-like type. Generally it comes premixed with wheat flours and different spices. Nevertheless, the combined type tastes a lot milder due to its dilution, making it extra widespread lately.”

Chef Sarkar added: “Hing can be utilized in many various methods. One can use them as a garnish by sautéing them in ghee or clarified butter with a mix of different herbs and sprinkling it on curries. Nevertheless, use solely a pinch because it has a robust flavour. Within the UAE, I’ve noticed, not many individuals are keen on this spice, possibly due to its pungency.” Whereas a pinch of hing is greater than sufficient for many dishes, one must understand how a lot and for the way lengthy to warmth it. If used an excessive amount of, it might find yourself turning the dish bitter in style.

Here’s a recipe by Chef Sarkar utilizing hing:

Preparation time: quarter-hour 

1.5 tbsp cumin seeds or jeera

1 tsp crimson or chilli powder

1/2 tsp turmeric powder or haldi

1/2 tsp coriander powder or dhania

1 tsp ginger, finely chopped

1/2 tsp dry mango powder or amchur

Chopped coriander leaves to garnish

1. Wash and clear the child potatoes.

2. Boil the potatoes with water and salt. When it’s cooked, mash it erratically. Leaving chunks of potatoes as is.

3. In a pan, warmth mustard oil on excessive warmth after which add cumin seeds and hing. After they start to crackle, add the ginger and blend properly.

4. Add crimson chilli powder, turmeric powder, coriander powder, salt and blend within the potatoes instantly.

5. With the assistance of a spatula, mix it properly, then sauté for five minutes on a low flame till the potatoes get a frivolously roasted texture and an outer crust.

6. Add dry mango powder in the direction of the tip, don’t prepare dinner it. Including this provides a barely tangy style and balances out all of the flavours.

Garnish with finely chopped contemporary coriander leaves. Take pleasure in Aloo Hing with contemporary poori or puri – deep-fried Indian bread or phulka – unleavened Indian flatbread.

Recipe courtesy: Chef Bharat Sarkar, Head chef at Nawab restaurant, Dubai

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