Hell, Asant

Effect: Seasoning, reduces flatulence, feeling of fullness, intestinal cramps and relaxes the muscles of the gastrointestinal tract, also an effective remedy for flu

Asant has been used since ancient times and is used daily in India, Nepal and the Middle East and is one of the ingredients in the popular Worcestershire sauce.

Smell:
Original state: Sulfurous, putrid, pestilential
Cooked: pleasantly spicy like cooked onions or garlic 🙂

Storage: Due to the strong smell, it is strongly recommended that Asant be stored in double packaging and in an airtight container (e.g. preserving jar), otherwise you will literally smell it……..
Asant is delivered in a plastic container that is somewhat clumsy to open.
It is therefore best to transfer it to an airtight container.

Well suited for the following dishes: curries, lentils, beans, cabbage, red meat, chutney, pickles

Use: Asant should always be heated, then the “stench” turns into a mild, sweet, spicy taste.
It is best to heat it with oil at the beginning of cooking and then heat/fry the remaining ingredients (or dissolve them in warm water).