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Jamaica pepper/ Myrtle pepper / pimento / New spice |
Asafoetida's English and scientific name
is derived from the Persian word for resin (asa) and
Latin foetida, which refers to its strong sulfurous odour.
Its pungent odour has resulted in its being called by
many unpleasant names; thus in French it is known
(among other names)as Merde du Diable (Devil's faeces);
in some dialects of English too it was known as Devil's Dung,
and equivalent names can be found in most Germanic
languages (e.g. German Teufelsdreck), also in Afrikaans as
Duiwelsdrek and also Finnish Pirunpaska or Pirunpihka.
In Turkish, it is known as ªeytantersi, ªeytan bökösu or
ªeytanotu (the Devil's Herb). In many of the northern Indian
languages (Hindi, Urdu, Gujarati, Punjabi, Marathi, Bengali)
it is known as hing or "Heeng".
USES:
This spice is used as a digestive aid, in food
as a condiment and in pickles. Its odour is so
strong that it must be stored in airtight containers;
otherwise the aroma, which is nauseating in quantities,
will contaminate other spices stored nearby. However,
its smell becomes much milder in cooking and presents
an onion-like taste. Some claim that the use of Asafoetida
in a marinade or coating for fried fish eliminates the strong
smell usually left behind after frying. Asafoetida has certain
medicinal uses and most commonly is used as a digestive aid.
It is reputed to lessen flatulence and is often added to lentil
or eggplant dishes in small quantities. It is also said to be
helpful in cases of asthma and bronchitis. A folk tradition remedy
for children's colds: it is mixed into a foul-smelling paste and
hung in a bag around the afflicted child's neck. An "asfiddity bag"
around the neck was a common preventative for colds and flu
throughout the Southeastern United States. In Thailand it is
used to aid babies' digestion and is smeared on the child's
stomach in an alcohol tincture known as "mahahing".
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