There’s no getting around Asafoetida’s famous stink: it’s known to the French as crotte de diable (literally: ‘devil’s turd’). But the unpleasant sulphuric odor of raw Asafoetida dissipates when placed in hot oil, leaving behind a roasted garlic flavor. A digestive aid as well as an antiflatulent, gum lends a roasted garlic flavor to simmered dishes.
Indispensable in Indian cookery, Asafoetida is used commonly with peas, lentils and beans. It also adds a nice touch to vegetable and fish curries.