even though there are german names(literally translated to ‘devil’s dung’ because of the smell)for asafoetida, it is really only native to afghanistan and iran. there are other spices that are similar to it ..known as silpium, it was used since roman times.. altho’ most persians do not seem to know what it is..the afghans probably still have it in their kitchens.

the story goes something like this..it is native to afghanistan and it was alexander who brought it from the middle east/persia. when he crossed the mountains to enter india, he found that all his supplies were gone…his entourage always had a couple of botanists and they found the sap of a tree…which we now know as the resin of asafoetida…that resembled the ancient roman tenderising spice. so to survive the bitter winter and to cross the mountains, alexander ordered his donkeys(horses? probably not..not sure)to be killed for meat..and the resin was used as a tenderiser.

i cannot think of any tamilian recipe without the addition of asafoetida and it was considered… how you say…’kosher’ for brahmins. thank you, afghanistan!!

enjoyed your posts..as always.