FabulousFusionFood's Spice Guide for Asafoetida 2nd Page

Asafoetida shown in crystallised and ground forms Asafoetida, a spice made from the crystallised dried sap of Ferula assafoetida.
Welcome to the summary page for FabulousFusionFood's Spice guide to Asafoetida along with all the Asafoetida containing recipes presented on this site, with 147 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain as a major flavouring.

This page is a continuation of the list of spice recipes including Asafoetida held on the FabulousFusionFood site. If you are specifically looking for this site's information on Asafoetida as a spice please navigate to First Page of the Asafoetida Containing Recipes entry on this site.


The alphabetical list of all Asafoetida recipes on this site follows, (limited to 100 recipes per page). There are 147 recipes in total:

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Phoenicoptero
(Of Flamingo)
     Origin: Roman		Pullum Oxyzomum
(Chicken with Piquant Sauce)
     Origin: Roman		Spicy Sev
(Spicy Gram Flour Threads)
     Origin: India
Pickle Masala
     Origin: India		Pullum Paroptum
(Lightly-roasted Chicken)
     Origin: Roman		Sri Lankan Curried Okra
     Origin: Sri Lanka
Pickle Masala Powder
     Origin: India		Pullum Parthicum
(Parthian Chicken)
     Origin: Roman		Stir-fried Red Cabbage, South Indian
Style
     Origin: Fusion
Pisces Frixos Cuiusumque
(Fried Fish, of Any Kind)
     Origin: Roman		Pumpkin Sambar
     Origin: India		Tamil Nadu Sambar Curry
     Origin: India
Poha Chivda
(Cabbage Chivda)
     Origin: India		Punjabi Lobia
(Black-eyed Bean Curry)
     Origin: Sri Lanka		Thepla
     Origin: India
Porcellum Farsilem Duobus Generis
(Suckling Pig, Stuffed in Two Ways)
     Origin: Roman		Punjabi Style Tinda ki Sabzi
     Origin: India		Tisanam Barricam
(Barley Soup with Dried Vegetables)
     Origin: Roman
Porcellum Flaccianum
(Suckling Pig a la Flaccus)
     Origin: Roman		Rangood na Vaal
(Gujarati Butter Bean Curry)
     Origin: India		Tisanam sic Facies
(Barley Soup)
     Origin: Roman
Porcellum Lacte Pastum Elixum
(Suckling Pig Crowned with Bayleaves)
     Origin: Roman		Rapas
(Turnips)
     Origin: Roman		Turdos Aponcomenos
(Thrushes, Seasoned by the Throat)
     Origin: Roman
Porcellum Lasaratum
(Suckling Pig Seasoned with Laser)
     Origin: Roman		Restaurant-style Dum Aloo
     Origin: India		Turtures
(Turtledoves)
     Origin: Roman
Pudina Chutney
(Indian Mint Chutney)
     Origin: India		Sambar Podi
(Sambar Powder)
     Origin: India		Ut Uncia Laseris Toto Tempore Utaris
(How you Can Always Have Laser for Use)
     Origin: Roman
Pullum Anethatum
(Aniseed Chicken)
     Origin: Roman		Sareng Thongba
(Manipuri Catfish Curry)
     Origin: India		Ventrem Plenum
(Stuffed Pig's Stomach)
     Origin: Roman
Pullum elixum cum cucurbitis elixis
(Ancient Roman Aniseed Chicken)
     Origin: Roman		Seengre ke Satha Tori Kari
(Courgette Curry with Radish Pods)
     Origin: India		Vitulinam sive Bubulam cum Porris
(Veal or Beef with Leeks)
     Origin: Roman
Pullum Elixum ex Iure Suo
(Chicken in its Own Broth)
     Origin: Roman		Sepias Elixas a Balineo
(Boiled Cuttlefish from the Tank)
     Origin: Roman		Vulvae Steriles
(Sterile Sows' Wombs)
     Origin: Roman
Pullum Elixum ex Iure Suo
(Boiled Chicken with Boiled Egyptian
Beans)
     Origin: Roman		Sev
     Origin: India		Vulvae [et] Steriles
(Sterile Sow's Womb)
     Origin: Roman
Pullum Laseratum
(Chicken with Laser)
     Origin: Roman		Spiced Buttermilk
     Origin: India		Wild Carrot Greens Pickle
     Origin: Britain
Pullum Numidicum
(Numidian Guinea Fowl)
     Origin: Roman		Spicy Sambar Curry
     Origin: Britain

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