Asafoetida gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. It is a gum that is from the sap of the roots and stem of the ferula species, a giant fennel that exudes a vile odour.Preparation and Storage It is vital to keep asafoetida in airtight containers as its sulfurous odour will effect other foods and spices. It is most commonly available as a powder or granules that can be added directly to the cooking pot. It is also sold in lumps that need to be crushed before using. This is a very powerful spice and even in its ground state lasts well over a year if stored properly, away from light and air...Culinary UsesUse in minute quantities, adding directly to cooking liquid, frying in oil, or steeping in water. Asafoetida is used mostly in Indian vegetarian cooking, in which the strong onion-garlic flavour enhances many dishes, especially those of Brahmin and Jain castes where onions and garlic are prohibited. It is used mostly in south and west India, though it doesrow there. It is used in many lentil dishes (often to prevent flatulence), vegetarian soups and pickles. It is also suited to many fish dishes and some pappadums are seasoned with asafoetida.