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Persian asafoetida, Ferula foetida
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Persian asafoetida, Ferula foetida
Persian asafoetida, anguzch, sassyk karai or kawar, Ferula foetida (Ferula scorodosma). Handcoloured lithograph by Hanhart after a botanical illustration by David Blair from Robert Bentley and Henry Trimens Medicinal Plants, London, 1880
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Media ID 23153242
© Florilegius/Mary Evans
Apothecary Bentley Blair Ferula Foetida Hanhart Herb Herbal Medicinal Persian Spice Trimen Asafoetida
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Persian Asafoetida, or Ferula foetida, also known as Anguzch, Sassyk, Karai, or Kawar, is a valuable herb and spice native to the dry mountains of Afghanistan, Iran, and Central Asia. This handcoloured lithograph, created by Hanhart after a botanical illustration by David Blair, is taken from Robert Bentley and Henry Trimen's "Medicinal Plants," published in London in 1880. Asafoetida is derived from the resinous sap of the ferula plant, specifically Ferula scorodosma. The plant belongs to the carrot family and grows up to 1.5 meters tall. The rhizome and roots are harvested and dried in the sun before being processed to extract the resin. The resin is then ground into a powder, which has a strong, pungent, and distinctively unpleasant odor, reminiscent of burnt rubber or rotten eggs. Despite its unpleasant aroma, asafoetida has been used for centuries in traditional medicine and cooking. In Ayurvedic and Unani medicine, it is believed to have various therapeutic properties, including anti-inflammatory, antimicrobial, and antispasmodic effects. It is also used as a digestive aid and to alleviate symptoms of flatulence and bloating. In cooking, asafoetida is used as a substitute for onion and garlic in dishes where these ingredients are not allowed due to religious or cultural reasons. It adds depth and complexity to the flavor profile of the dish and is an essential ingredient in many Indian, Persian, and Middle Eastern cuisines. This beautiful and intricately detailed lithograph is a testament to the rich history and cultural significance of Persian asafoetida. It serves as a reminder of the importance of natural medicines and the role they play in various traditional healing practices and culinary traditions around the world.
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