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          Asafoetida

          Asafoetida

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          To easily peel an avocados, insert a knife into the tip end of a whole avocado until the knife reaches the pit. Rotate the knife around the pit until avocado is cut in half. Gently pull apart by twisting the two halves. Score avocado skin in thirds, cutting just to, but not into, the flesh of the avocado. Using a paring knife, pull back the center strip of the avocado peel, then pull back the two side strips of peel.

           
           

          Asafoetida (Ferula asafoetida), is a dark amber resin which comes from the dried sap from the stem and roots of this wild fennel. The most commonly available form is compounded asafoetida, a fine powder containing 30 percent asafoetida resin, along with flour and gum arabic. It is mainly grown in Iran, Afghanistan and Kashmir.

          This spice is used as a digestive aid and in pickles. Its odour is so strong that it must be stored in airtight containers; otherwise, it spoils other foodstuffs. It loses its smell in cooking, however, and presents an onion-like taste. In India, it is used especially by the Brahmin caste of the Hindus and by adherents of Jainism, who are not allowed to eat onions.

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