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Katti kaayam is a Tamil term used to refer to "asafoetida," a pungent spice derived from the resin of the Ferula plant. Asafoetida is commonly used in Indian cuisine, particularly in South Indian cooking, to enhance the flavor of dishes. It is often added to tempering (tadka) along with other spices like mustard seeds, cumin seeds, and curry leaves. Asafoetida is known for its strong aroma and is valued for its digestive properties. It is used in various vegetarian and vegan dishes as a flavor enhancer and substitute for onion and garlic.
Categories: Cooking Essential
Katti kaayam is a Tamil term used to refer to "asafoetida," a pungent spice derived from the resin of the Ferula plant. Asafoetida is commonly used in Indian cuisine, particularly in South Indian cooking, to enhance the flavor of dishes. It is often added to tempering (tadka) along with other spices like mustard seeds, cumin seeds, and curry leaves. Asafoetida is known for its strong aroma and is valued for its digestive properties. It is used in various vegetarian and vegan dishes as a flavor enhancer and substitute for onion and garlic.
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