Asafetida

Asafetida is a pungent spice derived from the dried latex of several species of Ferula, a plant in the parsley family. It is harvested by making incisions in the root and then collecting the milky sap, which is dried and ground into a powder. It has a strong, sulphurous aroma when raw, but mellows to a savoury, onion-like flavour when cooked.

Asafetida is used as a flavouring agent, particularly in Indian cuisine, where it is often used as a substitute for onion and garlic. It is also used to add a savoury depth to vegetarian and vegan dishes. It is commonly found in spice blends, lentil dishes, vegetable curries, and savoury snacks.

Asafetida is not listed as a food additive on the Register of Food Additive Authorisations in the UK. It is used as a spice and flavouring. EFSA has not evaluated asafetida as a food additive. Some traditional medicine systems suggest various health benefits, but robust scientific evidence from peer-reviewed studies to support these claims in humans is limited. Evidence regarding its effects at typical dietary intake levels is not well-established.