Spice
Resin
Asafoetida resin is the dried gum from Ferula roots—amber to brown lumps with a sulphurous, onion-garlic stench when raw that mellows to savoury allium warmth when fried in fat. Traditional Indian cookery uses a rice-grain-sized piece bloomed in hot ghee or oil at the start of a dal or vegetable tadka. Pure resin is stronger and less diluted than compounded powder. Store tightly sealed; the smell migrates into nearby spices. Never eat large raw pieces—heat and fat transform the aroma into the useful kitchen note.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5 g
- Saturated Fat 1.25 g
- Trans Fat 0 g
- Monounsaturated Fat 1.5 g
- Polyunsaturated Fat 2.25 g
- Cholesterol 0 mg
- Sodium 42.3 mg
- Salt 0.11 g
- Total Carbohydrate 75 g
- Dietary Fibre 25.9 g
- Total Sugars 4.92 g
- Complex / starch 15 g
- Protein 8 g
- Water 8 g
- Energy 377 kcal
- Water 8 g
- Carbohydrates 75 g
- Protein 8 g
- Fat 5 g
- Saturated Fat 1.25 g
- Monounsaturated Fat 1.5 g
- Polyunsaturated Fat 2.25 g
- Omega-3 0.34 g
- Vitamins 93.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.05 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.3 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 39.4 µg
- Vitamin C 2 mg
- Vitamin E 1.93 mg
- Vitamin K 28.7 µg
- Minerals 352 mg
- Major Minerals 350 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.11 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.05 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.3 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 39.4 · vitamin-e: 1.93 · vitamin-k: 28.7 ·
Minerals
Resin of Asafoetida: composition reflects this culinary part relative to the whole ingredient.
History
Dried ferula resin entered South Asian cookery as a digestive allium substitute, especially in Jain and Brahmin kitchens avoiding onion and garlic.
Overland trade carried asafoetida resin from Central Asian and Persian growing regions into Indian markets.
Whole resin pieces remained the preferred form for temple and home tadkas before commercial powders dominated.