Also known as asafoetida, this hard gum is exuded from the roots and stems of the Ferula species. While known for its pungent smell, asafetida's flavor becomes milder and more pleasant when cooked, resembling that of sauteed onions and garlic. Asafetida is commonly used in Indian cooking and typically preferred in vegetarian, lentil, rice, curry, chutney, and fish dishes.
Spice Fun Fact: Most often sold as a yellow powder, asafetida changes in color, darkening with age: from yellow, to red, and finally to brown.
Rice flour, gum arabic, asafoetida, turmeric, wheat flour.
Contains: wheat and gluten.