Asafoetida

Ingredients: Asafoetida  Taste & Aroma: Pungent and intense when raw, but transforms into a rich, savory, onion-garlic-like flavor when cooked. Also known as hing. Uses: • Essential in Indian and Middle Eastern cuisine for depth of flavor • Common in vegetarian cooking as a substitute for onion and garlic • Enhances curries, lentils (dal), chutneys, and rice dishes • Adds complexity to spinach, potatoes, cabbage, and legumes • Often used in pickling and spice blends • Aids digestion and is traditionally considered an anti-flatulent Tip: To mellow its strong aroma, fry asafoetida in ghee or oil before adding it to dishes