[N.B.: This post contains a very important set of linguistic questions about the historical evolution of the seasoning in question. The long lists of Eurasian terms provided reveal tantalizing semantic and phonological interconnections among terms that are from different language families. I invite historical linguists to comment on the interrelationships among all the relevant languages cited herein.]
A friend gave me a little bottle of this powerful, pungent spice. It seems to be a unique sort of flavoring that stinks yet enhances the flavor of all sorts of Indian, Central Asian, and other regional cuisines. At first I was just going to write a very brief note about it to pass around among family and friends, but the more I looked into this unique spice, aromatically and linguistically the more interesting it became, so I decided that I would write a rather full-blown Language Log post about it. Voilà!
Hidden in the name was attestation of the spice's foul flavor, but I didn't know what the "asa-" part meant. Upon investigating, I discovered that the English name, asafoetida, is derived from asa, a latinized form of Persian azā ("mastic", cf. "masticate"), and Latin foetidus ("fetid; stinky").
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