Asafoetida was popular in Roman times and is now used extensively in all of the regional cuisines of India. Is also used in Persian cuisine and Middle-Eastern cuisines. It is used sparingly and produced mainly in India and Iran. Indian asafetida enjoys an exalted position in the international market, being unique in blend and made with the finest ingredients. Storage: Store in a dry, cool place in an airtight jar and out of direct light. Asafetida or asafetida is the dried latex (oleo-gum-resin) exuded from the living rhizome, rootstock or taproot of an umbelliferous plant of varied species. This dried gum resin and has a unique odor from its sulfur compounds that are present in it. It resembles the flavor of shallot or garlic and is used many times as a substitute.

Tomato chutney :

4 tomato finely diced . 3 red chilies . Salt-to taste . Asafoetida - a pinch . 1 tsp.Cumin seeds . 2 cloves . 1 tsp.Ghee . Heat ghee in a pot.  Add asafetida and cumin seeds and red chilies .  After the cumin turns brown add  ginger. Add tomatoes and bring to a boil.  Add jaggery and let the chutney thicken.  Excellent on toast or with a meal or in a sandwich. Split Red Gram Dal (Gujarati Tuvar Dal) Serves: 4 Cooking time (approx.): 32 minutes -Style: Indian Vegetarian (Gujarati) Ingredients- 1 cup split red gram (tuvar dal). 1 tomato chopped finely. 2 tablespoon oil. 1 teaspoon each of mustard and cumin seeds. 1 tablespoon finely chopped ginger. 2 green chilli . 4 cups water. 4 curry leaves. ½ teaspoon each of asafoetida and turmeric powder. a squeeze of lemon, jaggery and salt to taste. Method: Soak the split red gram in water for about an hour. Add turmeric powder, salt and a drop of oil to the gram along with the water in which it was soaked. Now, heat on medium level till it comes to a boil and then on low level for about 20 minutes or till the gram is fully cooked. Heat oil in a pan till it is hot and drop in the mustard seeds followed by the cumin seeds and then asafoetida. Fry on medium level for about 2 minute(s) till the seeds splutter. Add this to the cooked red gram and let it come to a simmer. Add the rest of the ingredients and simmer for about 10 minutes. Serve hot with: Green Peas Rice (Matar Pulav), white rice or Indian bread (Roti). Gujarati Kadhi - (Gram Flour or Besan Soup) Serves: 4 Cooking time (approx.): 11 minutes Style: Indian Vegetarian (Gujarati) Ingredients- 2 tablespoon bengal gram flour (besan). 2 cup yoghurt, preferably sour. 4 cups water. 2 teaspoon grated ginger. 2 green chilli slit or chopped fine . 2 teaspoon sugar or to taste . 1 teaspoon each of mustard seeds and cumin seeds . ½ teaspoon each of asafoetida and turmeric powders. 2 tablespoon ghee (clarified butter). 1 red chilli broken into pieces. 4 curry leaves (kadi patta). salt to taste. finely chopped coriander leaves to garnish . Method: Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed. Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering. For the tempering, heat the ghee (clarified butter) in a pan for 2 minute. Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds. Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes. Garnish with finely chopped coriander leaves before serving.