Asafoetida

You typically need to sauté a tiny pinch of asafoetida powder in hot oil or ghee for a few seconds before adding other ingredients. This blooming process, known as tempering or tadka, mellows its raw sulfurous smell and releases its savory umami flavor into dishes like dal.

Yes, it is commonly used as an onion and garlic substitute, particularly in Jain cuisine which strictly forbids root vegetables. The resin, derived from the Ferula assa-foetida plant native to Iran and Afghanistan, provides a similar savory depth once cooked.

In its raw, unground form, asafoetida has a pungent, sulfurous odor that has earned it the nickname "devil's dung." However, this strong aroma completely transforms into a pleasant, leek-like aroma when introduced to hot oil during the cooking process.

Most asafoetida sold in Western grocery stores is compounded with wheat flour or gum acacia to make it easier to crumble and use. Pure asafoetida resin is incredibly strong and difficult to grind, which is why it is rarely sold completely pure on the commercial market.