Tuesday, June 10, 2008

Asafoetida (பெருங்காயம்)

Releasing an onion/garlic flavor when heated, asafoetida is extensively used for flavoring curries, sauces, and pickles. Because of its antibiotic properties, it is also used in medicines. In India it is always prized as an essential Indian cuisine incorporing the six tastes in its meals - sweet, salty, sour, pungent, bitter and astringent.

Asafoetida always give a satisfying, robust taste to delicate lentils and vegetables and hence excellent for vegetarian foods. Better known to give a distinct taste and fragrance, we produce, supply and export the best quality asafoetida.

Botanical Name : Ferula Asafoetida, Family : Apiaceae, Hindi name : Hing, Part Used : Oleogum resin from rhizome and thickened root .

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