look news india
News India Live, Digital Desk: There is always a small box of asafoetida in our kitchen. Whether you want to add flavor to pulses or enhance the taste of vegetables, a pinch of asafoetida works its magic. Many Indian dishes cannot be imagined without its strong, unique aroma. But if we tell you that the asafoetida which you think is so ‘desi’, is actually not from India, then you might not believe it.
Yes, it’s true! Asafoetida plant did not grow in India. It is a product of the cold and dry mountainous regions of Central Asian countries like Iran, Afghanistan and Uzbekistan. India has been the largest buyer of asafoetida for centuries, but it was never produced here. About 40 to 50 percent of the total asafoetida produced in the world is used in India alone. So the question arises that how did this foreign spice become such an important part of our kitchen?
Asafoetida’s relationship with India is thousands of years old
The story of asafoetida coming to India is very interesting. Some historians believe that Alexander’s army brought it with itself. At the same time, asafoetida is also mentioned in many old Buddhist and Hindu texts, which shows that it had reached India through Afghanistan around 600 BC.
During the Mughal period, asafoetida was used extensively in the royal kitchen. Emperor Akbar’s minister Abul Fazal has also written in his book ‘Ain-e-Akbari’ that asafoetida was used in royal dishes. At that time, Agra used to be a very big market of asafoetida. Asafoetida was brought from Afghanistan packed in sheep skins, due to which the leather industry also flourished in Agra.
Why and how did asafoetida become a part of Indian food?
Many communities in India, such as Jains and many Brahmin families, do not eat onion and garlic. In such a situation, asafoetida worked as an excellent option in his kitchen. When asafoetida is added to hot oil or ghee, the aroma it gives off is much like onion-garlic and gives a deep flavor to the food. Apart from this, asafoetida is considered very good for digestion in Ayurveda, which is why it is especially added to pulses and vegetables that cause gas in the stomach.
Now asafoetida is growing in India too: a new beginning
For decades we have been importing all the asafoetida we need from abroad, which costs crores of rupees every year. But now this story is changing. Scientists have taken a historic step as part of efforts to make India self-reliant.
Asafoetida cultivation started in India for the first time in the year 2020. The soil and climate of cold desert areas like Lahaul and Spiti of Himachal Pradesh were found to be perfect for its cultivation. Scientists prepared plants by importing seeds from Iran and Afghanistan and now farmers here are growing asafoetida. It takes about five years for the asafoetida plant to become fully mature, after which asafoetida is prepared from the juice coming out of its roots. This is a huge achievement for India, which will reduce our foreign dependence in the coming time and farmers will also benefit.
So the next time you add asafoetida to dal, remember that that one pinch contains thousands of years of history, trade and now also the smell of self-reliant India.
