Asafoetida, known for its strong aroma and powerful health properties, is used across continents in different cultures and cuisines. Though the names vary, the spice remains a staple in traditional medicine and cooking. Here’s a look at how it’s known in different parts of the world.
Worldwide Names of Asafoetida
| Country | Local Name(s) |
|---|---|
| Afghanistan | Kama, Anguza |
| Bangladesh | Hing |
| China | A-wei |
| Denmark | Dyvelsdrak |
| England | Asafetida |
| Finland | Asafetida, Hajupihka, Pirunpaska, Pirunpihka |
| France | Asafetide, Assa foetida, Ferule persique, Merde du diable |
| Germany | Asafetida, Asafotida, Asant, Stinkasant, Teufelsdreck |
| Greece | Aza |
| Hungary | Ordoggyoker |
| India | Hengu, Hing, Hingu, Ingu, Inguva, Kayam, Perungayam, Perunkaya, Raamathan |
| Iran | Rechina fena, Zaz |
| Italy | Assafetida |
| Myanmar | Sheingho |
| Netherlands | Asafetida, Duivelsdrek, Godenvoedsel, Sagapeen |
| Norway | Dyvelsdrekk |
| Pakistan | Anjadana, Kama, Anguza |
| Poland | Asafetida, Zapaliczka cuchnaca |
| Russia | Asafetida |
| Spain | Asafetida |
| Sri Lanka | Perunkayan |
| Sweden | Asafetida, Dyvelstrack |
| Tanzania | Mvuje |
| Tibet | Shing-kun |
| Turkey | Setan bokosu, Seytan tersi |
| United States | Asafetida, Devil’s Dung, Stinking Gum |
