An important spice in Middle Eastern and South Asian cuisines, Asafoetida is widely used to flavour fish dishes, grilled or roasted meats, stews, gravies, sauces, and pickles, and goes well with most vegetables. It is unusual in that it is the hardened protective sap from the root of a giant fennel plant and although, when crushed, it has a strong sulphurous odour it mellows to a light garlic or onion aroma and taste reminiscent of white truffle. Asafoetida can be include in any dish where garlic or onion would be appropriate but it should be used sparingly. This product is blended with fenugreek.
