ferula_assa-foetida_l
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| ferula_assa-foetida_l [2025/11/30 08:38] – andreas | ferula_assa-foetida_l [2025/11/30 09:49] (aktuell) – andreas | ||
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| - | "It is sometimes used in Persian and Afghani cooking, and especially popular in India. In some parts of the country (notably, Bengal; see nigella about some peculiarities of Bengali cooking), the brahmins refuse to eat onions and garlic and often use asafetida instead. Also in the cuisines of other North Indian places, it is not common to combine asafetida with either garlic or onion, even if no taboo applies to the latter. In the Dravidian South, asafetida is even more popular. The Tamil (South Indian) spice mixture sambar podi (see coriander) frequently contains asafetida. Although exceptions exist, asafetida has the reputation of being a spice for vegetables, not meats; now vegetarianism is more common in South India than in the North, which probably explains why asafetida is so much associated with South India, although its natural habitat lies in the North." | + | "It is sometimes used in Persian and Afghani cooking, and especially popular in India. In some parts of the country (notably, Bengal; see nigella about some peculiarities of Bengali cooking), the brahmins refuse to eat [[allium_cepa_l|onions]] and [[allium_sativum_l|garlic]] and often use asafetida instead. Also in the cuisines of other North Indian places, it is not common to combine asafetida with either garlic or onion, even if no taboo applies to the latter. In the Dravidian South, asafetida is even more popular. The Tamil (South Indian) spice mixture sambar podi (see coriander) frequently contains asafetida. Although exceptions exist, asafetida has the reputation of being a spice for vegetables, not meats; now vegetarianism is more common in South India than in the North, which probably explains why asafetida is so much associated with South India, although its natural habitat lies in the North." |
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ferula_assa-foetida_l.1764491903.txt.gz · Zuletzt geändert: 2025/11/30 08:38 von andreas