Asafoetida

Asafoetida, commonly called hing, is a pungent oleo‑gum resin spice obtained from the roots of Ferula plants. It has a strong sulfur‑rich aroma in its raw form but mellows into a savory, umami‑like flavor when cooked, often used in Indian, Persian, and Middle Eastern cuisines to enhance taste and aroma. In cooking, a small pinch adds depth to dals, curries, vegetable dishes, and lentils, particularly in recipes that avoid onions and garlic