Asafoetida is one of the keys to making Kashmiri food. Its place in Kashmiri cooking owes to Ayurvedic wisdom around the spice, known as “hing” in Hindi.
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Asafoetida is commonly used as a replacement for the aromatic contribution that garlic and onion make to masala. In Ayurvedic thought, garlic and onion are deemed to be heating for the system: there is faith and medicinal tradition related to the benefits of keeping a cooler system.
This is a spice that - like many aromatics - presents in a couple of forms: as a resin, as a water and as a powder.
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I'm a journalist, author, Kashmiri spice mistress, producer and spice consultant sharing my love of spices, Kashmiri cuisine and connection.
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