Asafoetida Powder which is exuded from the rhizome of different species of Ferula, a perennial herb (grows 1 to 1.5 m (3.3 to 4.9 ft) tall). Its main origin to the deserts of Iran and mountains of Afghanistan and mainly cultivated in nearby India. As the name implies, Asafoetida has a foul smell when it is in a raw form, but when cooked with food it delivers a smooth flavor.
Used for digestion, this power is highly beneficial spice used in food as a condiment and in pickles. It is a basic component used in Indian cuisine like dal and various vegetable dishes s a flavor enhancer. It is used with turmeric and sometimes used to consort sweet, sour and spicy components in food. It is added at the time of tempering and sometimes its dried and grounded form is used with salt and eaten with raw salad.
The pure form of Asafoetida is so strong foul smell that contaminate other spices stored nearby. Various commercial preparation of asafoetida utilize resin ground up & mixed with a huge volume of wheat flour. When used with ghee and oil, Asafoetida Powder smell is much milder and much less in pungency. Sometimes, it is also fried with onion and garlic. It is, still, one of the pungent vegetables avoided by Buddhist non-vegetarians.
Asafoetida, Onion, and Garlic are known as tamas in nature, yogic texts prohibit the use of these three ingredients in food, and place them alongside meat & alcohol in terms of producing tamas
Apart from all these, Asafoetida Powder is known as devil's dung,