Asafoetida has a pungent, unpleasant smell when raw, but when cooked it delivers a smooth flavour similar to leek or sauteed onion. It is made from the dried white resinous sap extracted from of a variety of giant fennel, which is difficult to handle so starch is added to make it more manageable. Yellow Asafoetida is blended with turmeric and is used mostly in Indian vegetarian meals.
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