Asafoetida powder

[bobsbeer]

This stuff is normally used in Indian cooking, although banned in our house because it makes the place stink for a week. But that got me thinking. The main purpose of this stuff, and in my view it's not called Devils dung for nothing, is that it enhances the flavours mixed or cooked with it. So if cooking indian, the smell of coriander and cumin are enhanced. But what would it do to malt and hops?

Has anyone tried it?

The powder on it's own has a slight onion/garlic taste, but not unpleasant. It's when it's added to other ingredients that it seems to boost the smell and flavour of the other ingredients. Which got me thinking that if added to the boil, if it would enhance the smell and flavour of the hops. Not tried it, and to be honest am a bit reluctant, okay scared, to waste a whole batch. But it just might work in an IPA?

[BenB]

It's supposed to stop flatulence too

You could use Hingashtak / Hinwashtak (usually has black pepper, ginger, cumin and asafoetida in it) in a Saison

[Wonkydonkey]

I found I still farted and it smelt like I'd been eating asafoetida.
You really, have to use just the right amount, otherwise it's unpleasant, so please try it in the name of science...lol

[Jambo]

The thought of it is churning my stomach... but let us know how it goes...!

[Jocky]

This stuff is normally used in Indian cooking, although banned in our house because it makes the place stink for a week. But that got me thinking. The main purpose of this stuff, and in my view it's not called Devils dung for nothing, is that it enhances the flavours mixed or cooked with it. So if cooking indian, the smell of coriander and cumin are enhanced. But what would it do to malt and hops?

Has anyone tried it?

The powder on it's own has a slight onion/garlic taste, but not unpleasant. It's when it's added to other ingredients that it seems to boost the smell and flavour of the other ingredients. Which got me thinking that if added to the boil, if it would enhance the smell and flavour of the hops. Not tried it, and to be honest am a bit reluctant, okay scared, to waste a whole batch. But it just might work in an IPA?

At low levels salt boosts flavour too, does that work in beer?

As an aside, I used a good pinch of asafoetida the other day in a prawn curry, and the house smelt for days, although I thought it was the fenugreek that caused it. Is it just asafoetida that's a problem in your experience?

[Jambo]

Or, dare I say, MSG!?

[sbond10]

Someone go find wales ales hes probs already got a recipe

[YeastFace Brew Co.]

Someone I follow on Twitter attempted this previously. His feedback is "[censored] awful" and "absolutely not in beer".

[serum]

I used it as a replacement for the taste of onions and garlic when my IBS flared up. I don't think that taste would be very nice.

That said I had a tripel the other day with mustard and fenugreek in and it was actually drinkable but I wouldn't get through 20 litres of it.