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Germans call it Teufelsdreck; the Swedish, Dyvelstrack. In English? Devil’s dung.
Known for its pungent smell in its raw resin form, asafetida is used widely in India by those forbidden from eating onions and garlic for religious reasons. When cooked, the odor breaks down and adds a smooth, garlicky flavor to dishes. Try it in the powdered form for easier (albeit more fragrant) storage.
Not convinced? Have a look at the accompanying recipe for Sundal, and you might be. There’s a reason asafetida also goes by “food of the gods.”
Asfetida: Even Stinkier than Garlic from Culinate
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