Asafoetida, or hing, is a spice commonly used in South Indian cuisine.
It imparts a distinct odor, but once cooked, gives your food a garlic essence, and is often used in buddhist vegetarian cuisine in lieu of onions and garlic. In ayurverdic medicine, it's used as a digestion aide and antiflatulent.
To use Asafoetida, cook a pinch or two in hot oil for 15 seconds, to temper its camphorous smell. This oil can then be used to start curries.
Ingredients: Asafoetida Powder, Fenugreek Ground