Asafoetida is an oleogum resin obtained from the living rhizomes and roots of Ferula assa-foetida, a giant relative of fennel. When used in minute quantities it enhances and blends the flavors of other spices, and imparts a delicate, onion-like flavor.

An erect, 12-foot perennial with fine leaves, a fleshy taproot, and little yellow flowers, its botanical name, Ferula assafoetida, means "stinking," and the Persian aza, meaning "mastic" or "resin." (To obtain the resin, the upper root of the plant is cut; a milky liquid oozes out and when it dries, the grayish-white resin is collected. As it dries, the resin turns dark yellow.) True to the love-it or hate-it nature of the spice, it's known as both "devil's dung" and "food of the gods." Native to the deserts of Iran and Asia, it's now cultivated in Kashmir. Asafoetida overcomes its reputation for an unpleasant aroma and initial taste by enhancing other flavors and imparting a garlic/onion bite to a variety of ethnic dishes. Become a convert by trying it sparingly with grains and beans, and be sure to stock up on it if you like Indian food. Appreciated as a spice in ancient Rome, asafoetida was also thought to enhance the voices of court singers (who ate a spoonful of it with butter) during the Indian Mughal Dynasty.

Suggested Uses: Asafoetida is widely used to add an onion-like flavor to cooked foods. Iranian and Indian cooks (especially in the south and west) prize asafoetida, and it's particularly relied upon in the Jain and Brahim castes, where onion and garlic are forbidden. Try asafoetida (sparingly) in any vegetarian soups, pickles, or fish dishes. It's also good with grains and lentils. Use it to enhance other flavors, or as a replacement for garlic and onions.

Storage: Asafoetida must be stored in an airtight container as its strong odor will affect other foods and spices.