Asafoetida (Ferula asafoetida) is the dried sap obtained from the roots of Ferula plants. asafoetida is commonly used in Indian cuisine where it's dried, ground into a spice, and referred to as ashing. Hing is a good source of antioxidants and it is also good for digestion. Add Hing to any of your dishes and enjoy the earthy taste of your favorite dish. Asafoetida powder is often called for in Indian cooking recipes, primarily in dishes with legumes and vegetables like cauliflower. While on its own the smell may strike you as overpowering, it mellows out during cooking and produces a flavor similar to onion and garlic. In India, this hing spice and asafoetida recipes are crucial for the Jains, who do not eat root crops. Being the most essential ingredient of Indian cuisine, asafoetida gives a unique flavor and taste to your food - a somewhat earthy garlicky aroma. A perfect spice for those who don't eat onion and garlic - hing makes the curries and the gravies taste much yummier. You may temper Dals (as in dal tadka), vegetables, rasam, upmas, soups, etc. And make them lip-smacking.