4 ms·
Just before the lockdown I threw away some hing that had been on my spice rack for a long time. Way longer than one should keep spices. So I went to the local s
by Finnucane 6y ago
Just before the lockdown I threw away some hing that had been on my spice rack for a long time. Way longer than one should keep spices. So I went to the local spice shop to stock up on some items, including a fresh jar of asefetida. I had forgotten how pungent it is when fresh. Now when I open the cabinet it hits me.
- rob74 6y agoInteresting! I have never heard of this particular spice before, although I may have already eaten it at an Indian restaurant. As to the "pungent" part, it's already in the name: > The English name is derived from asa, a latinised form of Persian azā, meaning "resin", and Latin foetidus meaning "smelling, fetid", which refers to its strong sulfurous odour The German names are even less flattering: > Asant (Ferula assa-foetida), auch bekannt als Stinkasant oder Teufelsdreck - "stinking asant" or "devil's dirt"...
- deleted 6y ago[deleted]
- subpixel 6y agoI only learned about it when attempting to cook Indian food via YouTube recipes. A game changer!
- frandroid 6y agoI keep my bottle of hing in another bottle.