Description
Packaging: 25 g. Ingredients: Asafoetida (33%), rice flour flour (65%), turmeric, mustard oil, edible gum. Warning: may contain a small amount of wheat flour. Nutritional (food) value of 100 g of the product:
Energy. value (calories) 100 g of product: 308 kcal
proteins - 4.0 g
fats - 1.0 g
saturated fats 1.0 g
polyunsaturated fats 0.0 g
monounsaturated fats 0.0 g
carbohydrates - 65.0 g
trans fatty acids - 0.0 g
cholesterol 0.0 g
salt 0.0 g
Shelf life 18 months. Store in a cool (8 - 25 °C), protected from light place.
Date of manufacture and expiry date are indicated on the package.
Manufacturer: Ever Green Food Industries,3/A, Minarva Compound, Behind Digvijay Cement, India
Sewree Bunder Road, Opp. Royal Sweet,
Sewree (E), Mumbai - 400 015.
Tel : +91 9821125779 / +91 9833391099
E-mail :[emailprotected]
Asafetida is a perennial spicy-aromatic plant known to man since ancient times. Iran and Afghanistan are considered his family. This plant has an unusual fate. At first, they tried to spread the ego. Yes, it is known that in the IV century BC. e. it got to North Africa, took root there. And then it suffered the same fate as in other regions of growth. Namely: it was recklessly destroyed. In Africa, it disappeared as early as the 1st century. And it gradually dies in other regions of growth, including in the Central Asian states. Entered into the "Red Book" by botanists. The development of virgin lands and the excessive collection of asafetida as a medicinal raw material have caused great harm to this spice.It still grows in sufficient quantities in Iran and Afghanistan.
It has other names: stinky ferula, stinky resin, devil's feces, stupid spirit, hing, ilan.
DESCRIPTION
Asafetida is a perennial, powerful, tall plant, reaching 1.5-2 meters. Belongs to the umbrella family. The central trunk is thick, branches in the upper part, has large leaves. The root is swollen, oval. During flowering, it throws out 15-flowered umbrellas from branched stems. Pods are elliptic, hairy, with a notch at the top. The plant bears fruit once every 8-10 years.
CHEMICAL COMPOSITION. MEDICINAL PROPERTIES.
The main medicinal component of asafetida is air-dried milky juice (gum) obtained from the roots of the plant. In the pharmaceutical industry, tinctures, water infusions, alcohol tinctures, emulsions, pills used in nervous diseases, hysteria, anti-asthma, cough, anticonvulsant pills, tablets that improve digestion are made from it.
Ayurveda also uses the milky juice of asafetida. Since ancient times, it has been considered a folk remedy.
TASTING QUALITIES. APPLICATION.
The dried latex (milky juice) of asafoetida roots is used as a spice. Its taste is difficult for people who do not use this spice. It combines onion and garlic. It is stored for a very long time and is characterized by pungentness, when processed it permeates air and clothes.
People living in Iran, Afghanistan, Kazakhstan use this spice. Asian peoples use spices for fried and stewed meat dishes, especially lamb. In the East, they prepare peculiar "aromatic" sauces for rice and vegetable dishes. Experienced cooks combine asafoetida with other spices, enhancing its taste and reducing the sharpness of the smell.
Many Europeans are not at all familiar with asafoetida. But the Germans - lovers of unusual spices, sometimes very sharp (for example, Russian horseradish), - are not only familiar, but in the 19th century they widely used it for the preparation of national blood and liver sausages, as well as in home cooking, preparing lamb in the Hessian style. assa-foetida). There are other species.
Ferula Syugatensis (F. Sugatansis), which grew only in the Syugatinsky valley in the east of the Zailii Alatau. Currently it is considered an extinct species (Laptev Y. P. Plants from A to Z.) "Red book".
According to experts, only these types of ferns give a milky juice, which is used as a spice.
But the gummy fern (F. galbaniflua), which looks like other ferns, is common in Turkmenistan, Iran and Afghanistan, and grows in sufficient quantities. When the lower stems and roots are cut, it emits gum resin - galbanum, which has a strong persistent smell. The milky juice of this plant is not used for food, it is collected only for medicinal purposes, using it as a carminative, expectorant and anticonvulsant.
Obtaining the spice of asafetida — the dried milky juice of the plant's roots — is a very delicate, long process that can only be carried out by specialists. It is inappropriate to describe it.
In its finished form, asafoetida spice is grains ("almonds") of different sizes, yellowish on the outside and milky-white with pinkish veins on the cut. The grains are connected to each other by a yellow-brown mass, forming lumps of different shapes and sizes.
ASAFOETIDA 25 g red Asafoetida Everest super, a natural spice and medicine of Ayurveda Here
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