Asafoetida, also known as hing, is a potent spice commonly used in Indian cuisine to enhance the flavor of dishes. To maximize the flavor of dishes with asafoetida, there are specific cooking techniques that can be employed:
1. Tempering: One of the most common techniques for using asafoetida is tempering. This involves heating oil or ghee in a pan and adding whole spices like cumin seeds, mustard seeds, and asafoetida. The heat helps release the flavors of the spices, infusing the oil or ghee with a rich aroma.