Skip over navigation

NEN Gallery

NEN Gallery
Home / Private Collections / Cookit / History Cookbook / Romano-Britain / Food & Drink / Preparation and Cooking / Cooking Lentil Casserole / Ground coriander and asafoetida
Asset 1 of 1 Previous Asset [ 1 ] Next Asset   [Slideshow]

Ground coriander and asafoetida

Show/Hide_Details
Download:

640 x 480
4000 x 3000

Unique Id:

89714

This item is saved in one of your albums. Click to remove it.. My Albums

Ground dry roasted coriander seeds and asafoetida (a resin-like gum which comes from the dried sap extracted from the stem and roots is used as a spice. The resin is grayish-white when fresh, but dries to a dark amber color. The asafoetida resin is difficult to grate, and is traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin).

Added:
14th Sep 2008 by Diane Earl

Subjects:
History

Key Stages:
Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+

EXIF data:

National Education Network
Developed by E2BN for the National Education Network
E2B® and E2BN® are registered trade marks and trading names of East of England Broadband Network (Company Registration No. 04649057)