Asant Seasoning (Yellow Powder-Devil`s Dirt-Hing-Asafoetida)

The asant plant is externally reminiscent of fennel, chervil or aniseed. Dried, ground asant has a strong, unpleasant smell that is reminiscent of pickled garlic and is as pungent as that of truffles. The taste is bitter, musky and acrid - nasty when eaten on its own, but pleasantly onion-like when the spice is briefly roasted in oil. The smell disappears when cooking. Asant is used to season vegetables, fish and Indian sauces. It should always be used sparingly and fits in any dish instead of garlic. Even a small pinch increases the aroma of a dish or a spice mixture like Sambaar podi powder.