Asafoetida, also known as Devil’s dung, is a frequently used spice in Indian cooking.
It is often used to make vegetables more flavorful and has been linked to relieving flatulence, bloating, and indigestion.
However, asafoetida is very expensive and hard to find.
This comes from the sap of a type of fennel that only grows in Afghanistan and Iran, which makes it difficult to import foreign goods into India.
However, there are several alternatives for people who want to try Indian cuisine but do not have access to expensive spices like asafoetida.
In addition, the sulfurous flavor of asafoetida can be overwhelming for some people.
This article will explore five major substitutes for asafoetida.
What is Asafoetida?
Asafoetida is a type of plant that tastes bitter and smells bad. In some areas, they are known as Devil’s dung.
Even if the plant is native to Iraq and Afghanistan, it is a common spice in Indian cuisine.
Besides being used as a flavoring food, it is also being used worldwide because of its health benefits.
Asafoetida is a hard substance obtained by extracting it from the roots of carrot shape plants known as the Ferula plants.
When it is extracted, it will be dried and then grounded to turn into a yellow powder used for medicinal and culinary reasons.
It may be found in different forms like liquid, paste, and powder.
People started to use it over 4000 years.
If you like how it tastes, you should start by learning how to keep it or replace it if it is not in use.
5 Best Substitutes for Asafoetida?
1 – Onions and Garlic
Asafoetida flavor is the same as that of a mix of garlic and onion.
This means that if you mix the garlic powder and onion powder, you will achieve the flavor of Asafoetida.
If they do not have the same flavor as asafetida, the powdered form is mostly diluted with additives or rice flour.
If you use garlic powder and onions of the same amount you require using as the powdered Asafoetida, you will get the same results.
Since garlic and onion are easy to find, it means that you can access them whenever you need and replace asafetida without any difficulties.
If you want to replace Asafoetida with onion and garlic, then for each 1/4 teaspoon, you should replace it using ¼ of the garlic powder with ¼ of onion powder.
You can also replace it with 1/2 onion powder or garlic powder.
2 – Leeks with Fresh Garlic
Using garlic mixed with leeks will be the best way of achieving the flavor, which is the same as that of Asafoetida.
Leeks look like large scallions, and they are in the allium family together with chives and onions.
The leeks may bring out the onion flavor, and the fresh garlic offers pungency.
When they are put together, they will offer an effective substitute for the Asafoetida.
To get to the flavor of garlic and leeks, you should sauté them into the vegetable oil and ghee and then add everything to the dish.
You should start by using a 50/50 mix and increase to achieve the test you want.
Remember that leeks are fibrous, and they will add bulkiness to the dish.
This is not bad for certain dishes; however, it may affect the foods that require a smooth texture.
You will minimize the issue if you grate or blend the leeks and garlic.
3 – Shallots
As with the leeks, the shallots offer the flavor, which is like that of the onions.
Together with the onion flavor, the hint of the garlic ensures that Asafoetida will be able to substitute for the combination of garlic and onion.
If you cannot get Asafoetida, you can use shallots as you use garlic and leeks.
Chop them and then fry in the vegetable oil or ghee in order so that you can get their flavor.
4 – Chives
Chives are another type of onion, and it looks as it is between the grass blades and narrow scallions.
You will find that there are different varieties of chives which include garlic chives.
It has the same flavor like garlic, and it has the flavor which is somehow the same as that of onions.
The garlic chives are the best when it comes to replacing Asafoetida.
You can chop them and use them as a substitute for Asafoetida.
They do not have the crunchiness of onions or leeks, but they will offer well-flavored dishes.
The chives are used in a wide range of cuisines, including Indian, Middle Eastern, and Italian cuisine.
They also come from the same family, like shallots, garlic, and leeks.
5 – Fennel Seeds
Fennel seeds are typically used as a way of making the flavor in Indian cuisine.
The fennel seeds provide a very strong aniseed flavor. The licorice taste will help you to achieve the Asafoetida flavor.
You can also use anise and dill as a way of achieving the Asafoetida flavor.
The fennel is used in cooking in many different cuisines. You can use it either whole or crushed.
However, you will need to crush the seeds to get the flavor out of them for this purpose.
If necessary, try to use fennel tea which has stronger flavors than just simple seeds.
Asafoetida is a type of spice that smells like a mix of onions and garlic.
It may have been used to cook, but it is not easy to find nowadays.
You may use the minced and chives garlic in the place of the Asafoetida, even if it will not do not have the same flavor.
In case you want to replace the Asafoetida, you may use minced garlic with chives together.
Asafoetida is used in Indian cooking, but also Middle Eastern, Italian, and Mediterranean cooking.
It does not have a particular substitute, but you can achieve the same flavor with other spices similar to Asafoetida.
You should try using fennel seeds, anise, or dill as a way of achieving the onion-garlic flavor.