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Old 07-25-2018, 09:08 PM
Location: Boonies of N. Alabama
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Originally Posted by 4dognight View Post
Where does one purchase this hing if they don't want to buy it online? Is the name I'd ask for in a store hing?

Any market or store that carries Middle Eastern spices. If it's an Indian store, they should know it by hing. We have a store called Far East Market near here that carries that sort of item. But I asked for Asafoetida.
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Old 07-26-2018, 11:37 PM
Location: The New England part of Ohio
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Originally Posted by LillyLillyLilly View Post
So I want to use this for onion flavor, and to see if it works as a gas reducer in chili. I can't figure out how much I will need.

I will brown 3 lb of hamburger and use 2 cups (uncooked) red kidney beans along with about a quart of various tomato products.

Any idea how much asafoetida to use? I'd hate to use too much because it sure doesn't smell very good. I have a feeling too much might ruin the whole batch.

Yes. I have used it in curry and lentil soup. I like it, but it his very pungent. It's more like garlic than onion.

It's mostly used in Indian foods.

I love my lemon lentil soup, that is spiced with hing. (another word for it) It is strong, but in the right dish, it is delicious - and nothing like it smells uncooked.

How much? With a large amount of food, start with a small amount. Taste it and repeat. How much is really subjective.
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Old 09-08-2018, 08:46 PM
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I used 1/4 tsp in 5 - 6 quarts of chili and you can definitely taste it. I'm very picky about what chili should taste like, so I don't especially like it. And it doesn't help with gas either.

I might try it again in some soup or something. I'll have to look up a recipe for the lemon lentil soup that Sheena mentioned.
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Old 09-16-2018, 04:33 PM
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I made lentil soup today that is delicious. I used 1/4 tsp of hing in about 2 quarts of soup and it's not too strong. It doesn't smell as strong as it did when I first opened it. I think the main difference is that this time I used it with complementary spices.
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