Why is asafoetida not more famous outside of India? The possible reason may be in the name itself — it literally means "stinky gum." Its pungent smell tends to put off potential cooks and eaters but the spice mellows out into a wonderful onion-y flavor when cooked. This flavor is the exact reason that many vegetarians are attracted to Indian cuisine, especially some Brahmin Indians and devout practitioners of Jainism who avoid root vegetables. With asafoetida, Jain adherents can have onion-like flavors in their food without harvesting and consuming onions. If one were unable to eat alliums for other reasons such as allergies, they would benefit as well.
Whether the dish is vegetarian or not, it is important to bloom the asafoetida in fat first to tame its scent and coax out its flavor. You can add it to butter, oil, or melted ghee, but don't let it cook for more than about 15 seconds or it will burn. As soon as it's toasted you can add other ingredients to slow the cooking process. The longer it's cooked, the milder its intense umami flavor will become. It is definitely not a spice that can be sprinkled on after cooking, as it would smell and taste much too strong to be enjoyable.
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