A little goes a long way
An excellent alternative to garlic and/or onion, and widely used in Indian cookery, I call this spice 'transformative'. Also known as 'hing', asafoetida is fried in oil/ghee/butter etc at the start of cooking for around 30 seconds, and the pungent aroma turns into the most amazing fragrance. Perfect if you don't like the after-effects of garlic or onion, or if you follow a FODMAP diet. A staple in my kitchen; you must give it a try if you've never used it before.
Can also be used in addition to onion/garlic for extra flavour.
I also use this very sparingly in complex salad dressings.