Legends, Myths and Stories
As its name suggests,
asafetida has a fetid smell and
a nauseating taste;
characteristics that burdened it
with the name devil's dung.

In the Middle Ages,
a small piece of the gum was worn
round the neck to ward off disease.
Whatever effectiveness it had was
probably due to the antisocial properties
of the amulet rather than any medicinal virtue.

Surprisingly, in Persia
asafetida was used as a condiment and
called the "food of the gods".

This herb is the major component
in the famous Ayurvedic
herbal formula Hingashtak,
Sanskrit name is hing.

Asafetida is derived from
another species of ferula
(F. assa-foetida)
which grows in
Iran and West Afghanistan.

In Persia
this herb is so highly esteemed
as a condiment,
it is mixed with almost all their dishes.

French gastronomers
rub a little asafetida on hot plates
from which they eat beef steaks.
The distinctive flavor
of Worcestershire sauce
is obtained by the addition of this gum.
When used with discretion,
it adds character to
curries
stews
gravies
etc

Skillful manipulation has made asafetida
a useful ingredient in fine perfumes.
It is still regarded a valuable
medicinal in Europe,
Near and Far East.

As a condiment,
it is recommended only
to the hearty and the brave.

http://communities.msn.com/TheWiccanHerbalist/