Asafoetida

Made from the resinous sap of a large fennel-like plant that grows in Iran, Afghanistan and the northern Indian state of Kashmir, asafoetida is sold in either powder form or as a resin that is ground as required. It has a characteristic pungent, sulphuric smell and an unappealing taste when raw, and is used as a flavour enhancer, predominantly to counterbalance acidity in Indian cooking. Asafoetida has been known since 4bc, when it appeared in Ancient Roman cooking, and was an essential component of Persian food; it was introduced to India in the Mughal empire. Asafoetida is also used to counter flatulence and for respiratory problems. Available: Indian food stores.