Asafoetida

Asafoetida (hing) is a powerful resin extracted from Ferula plants, renowned for its pungent aroma that transforms into a delicious, garlicky-onion flavor when cooked. This sulfurous spice is most commonly sold as a yellow powder mixed with rice flour.

Use asafoetida sparingly because a pinch goes a long way. Always bloom it in hot oil or ghee at the beginning of cooking to tame its raw smell and develop its savory qualities. It's particularly valuable in vegetarian Indian cuisine, especially for those avoiding onions and garlic.

Asafoetida aids digestion and reduces flatulence, making it perfect for legume dishes like dal. Store in an airtight container away from other spices, as its aroma transfers easily.

Essential in tempering (tadka) for many South Indian dishes, it adds depth to pickles, curries, and stews.