I was recently asked by someone enquiring about the upcoming workshop if it was worth attending as she could not eat onion, garlic or chili. There is only one dish in the workshop that contains garlic as part of the dish however you can substitute with hing for the flavour of garlic.
So what is hing?
Hing or asafoetida is dried gum from the rhizome or tap root of the Ferula, a perennial herb. It is of the same family as carrots and parsley. This spice is used in a number of Indian dishes along with turmeric to enhance the flavour. It is often used to harmonise the sweet, salty, sour and spicy components of the dish. In it’s pure form is has a fetid smell and can contaminate other spices and herbs if kept in the same area. Once dried however is has a taste and aroma of sautéed onion and garlic. For those that can not eat garlic or onion this spice substitute with this spice. It is used by the merchant caste of the Hindus who do not eat onion or garlic. I purchase my hing from the Blue Mountains Food Co-Op or it can be purchased on line.
In good health, Vicki