Paul from UK asks, “Can you please tell me more about asafoetida or hing (as they call it in India) its properties, where it comes from, etc.”.

My reply: The ubiquitous asafetida, sometimes spelled asafoetida, finds itself in a great number of my recipes. What on earth is it? Read on…
Posted by Kurma on 30/4/06; 7:53:53 AM

Life and Travel

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