Aachi Compounded Asafoetida
Asafoetida comes from the dried sap extricated from the stem and underlying foundations of a plant animal categories that has a place with the carrot family and is utilized as a zest. An essential fixing in Indian vegan cooking, asafoetida is commonly joined with vegetables like lentils and dishes highlighting vegetables like cauliflower. At the point when utilized in cooking, it summons a flavor like an onion or a leek.
Fixings: Asafoetida (Hing), Wheat Flour 40%, Eatable oil.
Tags: Aachi Compounded Asafoetida, Perungayam, kati, thool, dhul, podi, powder