Asafoetida, also known as hing, is a pungent.It has been used for centuries in cooking, traditional medicine, and religious rituals.Asafoetida has a strong, pungent aroma that is often described as sulfurous or reminiscent of garlic and onions. However, when cooked, its flavor mellows out, imparting a savory, umami-rich taste to dishes.It is commonly used in vegetarian cooking, especially in dishes where garlic and onions are avoided, such as in Jain and Ayurvedic cuisine. Asafoetida is often added to tempering (tadka) along with other spices, or it can be mixed into doughs for bread or lentil dishes.In traditional medicine systems like Ayurveda, asafoetida is believed to have digestive properties and is often used to aid in digestion and reduce flatulence. It is sometimes added to bean and lentil dishes to help improve their digestibility.