Asafoetida is said to have originated in Rome, and despite not being a native of India, it has been used in Indian medicine and cookery for ages.
It is used commonly in Indian cuisine for flavouring. It is added in minute quantities as a powder, or when dissolved in water. Remember never to use asafoetida with onions and garlic, to prevent the dish from becoming overly flavoured. In fact, Jains and other communities who shun the use of onion and garlic use asafoetida as a substitute.
Ingredients: Gum arabic rice, asafoetida, turmeric colour E160.