Europeans in India called it Devil’s Dung. It is perhaps the most stinky spice in the world. Even its name includes “fetid,” as fair warning. Yet Indians have been devoted consumers of asafetida since ...

From za’atar’s ancient Levant roots to India’s mustard-turmeric-asafetida trio, spice blends carry centuries of flavor and tradition. Understanding their origins, ingredients, and techniques ...

I have a recipe that calls for asafetida. What is it and where can I find it? Asafetida (also asafoedita) is a spice associated with cuisines of the southern and western regions of India. The pungent ...

From the pop of mustard seeds in hot oil to the creamy comfort of matar paneer, Indian cooking is a sensory journey rooted in tradition. Each spice, ingredient, and cooking step has its role in ...

Asafetida­ is derived from the Latin foetida, which means “foul-smelling.” Challenged by Jonathan Van Herik of Rainbo Club to create a cocktail with the pungent spice, made from the dried sap of the ...

Asafoetida really stinks, so you won’t have to. The resin gets its name from the Persian word “aza” and the Latin word “foetida,” referring to its strong sulfurous odor. In Indian herbal medicine ...

Patrick Sheerin, executive chef at the Signature Room at the 95th, challenged Jason McLeod, executive chef at Ria and Balsan, to come up with a recipe using asafetida for this installment of our ...