Our company has rich experience of more than 25 years(Since 1993) in the field of asafoetida, we “Anmol Food Products” are a leading Manufacturer of a wide range of Asafoetida Powder, Garam Masala, etc.
Our company is FSSAI 10716039000022 certified. Situated in Bhavnagar (Gujarat, India), we have constructed a wide and well functional infrastructural unit that plays an important role in the growth of our company. We offer these products at reasonable rates and deliver these within the promised time-frame.
Under the headship of "Mr. Mukesh Gandhi" & “Mr. Vansh Gandhi” (Chairman), we have gained a huge clientele across the nation.
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We supply all organic spice
from farm..
Asafoetida, also spelled asafetida, is a dried latex (gum oleoresin) obtained from the rhizome or tap root of certain Ferula plant species, typically growing 1 to 1.5 meters tall and belonging to the celery family. It's believed to be related to the extinct North African plant silphium and was used as a more affordable substitute in classical antiquity. These plants are native to Iranian deserts and Afghan mountains. In Iran and Afghanistan, it's commonly called "badian," which means "that of gas or wind" due to its use in relieving stomach gas.
Asafoetida has a strong odor, earning it the nickname "stinking gum," but when used in cooked dishes, it imparts a smooth, leek-like or onion-like flavor, with the odor dissipating during cooking. It's known by various names like "food of the devils," "devil's dung," javoneh-i badian, hing, hengu, inguva, kayam, and ting.
The spice being referred to is asafoetida, which is used as a digestive aid, condiment, and in pickling. It's a key flavoring component in Indian vegetarian cuisine, enhancing the savory taste of dishes like lentil curries, chickpea curries, and vegetable dishes. It's commonly used in Punjabi and South Indian cuisine, where it's heated in hot oil and sprinkled on food for added flavor. Asafoetida is also used in Kashmiri lamb/mutton dishes like Rogan Josh and can harmonize sweet, sour, salty, and spicy elements in food. It's typically added during tempering and can be mixed with salt and eaten with raw salad. In its pure form, it's sold as resin chunks, with a potent odor that can affect nearby spices if not stored in an airtight container.
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