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GSP003 Asafoetida spice
Grade: Food Single spices
Asafetida, Asafetida, Asafotida, Assa foetida, Assafetida, Assafetida, Assafetida, Assafoetida, Devil’s Dung, Devil’s Durt, Ferulr perisque, Food of the Gods, Heeng, Hing, Hingu, Kama-i-anguza, Laser, Perunkaya, Stinkender Asant, Stinking Gum
Asafoetida spice
50g £8.54
£8.54 ex VAT
100g £12.09
£12.09 ex VAT
250g £21.30
£21.30 ex VAT
500g £30.04
£30.04 ex VAT
1kg £40.48
£40.48 ex VAT
Medicinal Use
Asafoetida is known as an antidote for flatulence and is also prescribed for respiratory conditions like asthma, bronchitis and whooping cough. Its vile smell has led to many unusual medical claims, mostly stemming from the belief that it’s foetid odour would act as a deterrent to germs. In several European countries a small piece of the resin would be tied on a string and hung around childrens necks to protect from disease. The shock of the sulfurous smell was once thought to calm hysteria and in the days of the American Wild West it was included in a mixture with other strong spices as a cure for alcoholism.
Traditional Use
Asafoetida is a hard resinous gum, grayish-white when fresh, darkening with age to yellow, red and eventually brown. It is sold in blocks or pieces as a gum and more frequently as a fine yellow powder, sometimes crystalline or granulated.
Bouquet: a pungent smell of rotting onions or sulfur. The smell dissipates with cooking.
Flavour: on its own, extremely unpleasant, like concentrated rotten garlic. When cooked, it adds an onion-like flavour.

Use in minute quantities, adding directly to cooking liquid, frying in oil, or steeping in water. Asafoetida is used mostly in Indian vegetarian cooking, in which the strong onion-garlic flavour enhances many dishes, especially those of Brahmin and Jain castes where onions and garlic are prohibited. It is used mostly in south and west India, though it does not grow there. It is used in many lentil dishes (often to prevent flatulence), vegetarian soups and pickles. It is also suited to many fish dishes and some pappadums are seasoned with asafoetida.
Fenugreek seeds, asafoetida gum
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