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- Asafoetida - Wikipedia
Asafoetida ( æsəˈfɛtɪdə ; also spelled asafetida) [1] is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, perennial herbs of the carrot family
- Asafoetida Is the Spice That Makes My Indian Food Taste, Well . . .
Once you get your hands on asafoetida and learn how to use it, the world of Indian cooking is your oyster
- What Is Asafoetida? Benefits, Side Effects, and Uses - Healthline
Asafoetida (Ferula asafoetida) is the dried sap — or gum resin — obtained from the roots of Ferula plants It’s commonly dried, ground into a coarse, yellow powder, and used for either culinary
- What Is Asafetida? Benefits, Side Effects, and Uses
Asafetida, popularly known as hing or hingu, is a classic Indian culinary spice that has a strong flavor and pungent smell It is a dried gum resin obtained from the root of an herbaceous plant Ferula asafoetida
- Asafoetida: Overview, Uses, Side Effects, Precautions . . . - WebMD
Asafoetida is a plant that has a bad smell and tastes bitter It is sometimes called "devil's dung " People use asafoetida resin, a gum-like material, as medicine Asafoetida resin is
- Asafetida Uses, Benefits Dosage - Drugs. com
Indigenous to eastern Iran and western Afghanistan, asafetida is the gum resin obtained from the roots and rhizomes of F assa-foetida In Afghanistan, the plant grows wild at elevations of 0 61 to 1 22 km on plains that are arid in winter and where few other plants survive
- Asafoetida Benefits, Nutrition and How to Use - Dr. Axe
Asafoetida has been studied and found to be a successful homeopathic remedy for those suffering from IBS symptoms, such as diarrhea and constipation, intestinal gas, bloating and cramping
- Asafoetida | Description, Uses, Plant | Britannica
asafoetida, gum resin prized as a spice in India and Iran, where it is used to flavour curries, meatballs, and pickles Acrid in taste, it emits a strong onionlike odour because of its organic sulfur compounds It is commonly sold in powdered form and is said to enhance umami flavours in savory foods
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