Extremely pungent, sulfurous and garlic-like on first sniff, with a raw onion and fecal edge that reads almost repulsive at full strength. On dilution and dry-down it reveals a warm, resinous, spicy-balsamic character with subtle animalic and truffle-like facets. In trace amounts it adds savoury depth and an intriguingly animalic diffusion to oriental and leather accords.AI · claude-opus-4-7
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Perfume and Flavor Materials of Natural Origin, page 66.
The resinoid is a semi-solid, dark brown mass. Asafoetida Absolute is a semi-solid reddish-brown mass. Asafoetida Oil is a pale yellow or orange-yellow colored liquid.
Its odor is somewhat coarse, and the product is not recommended for flavor use. Asafoetida Absolute has a distinctly alliaceous odor, with a rich and sweet-balsamic body. Asafoetida Oil has a sharp alliaceous, almost obnoxious and acrid odor.
The flavor is slightly bitter, acrid and somewhat pungent.
Generally, the Resinoid or the Absolute, at times the Tincture, are used in flavor work in spice blends, meat sauces, pickles, etc. The use of Asafoetida in Worcestershire Sauce is well known. At low concentrations, Asafoetida Absolute can introduce very intriguing notes in rose bases and heavy oriental fragrances.
The crude botanical is used in the production of various preparations, including spice blends and sauces.
Asafoetida Resinoid is produced by hydrocarbon extraction. Asafoetida Absolute or Tincture is produced by alcohol extraction. Asafoetida Oil is produced by steam distillation.