Asafoetida is known for its intense and unpleasant flavor when raw. However, when added in small quantities during cooking this spice adds an distinctive onion and garlic like flavor. Uses: Indian cuisine, vegetarian cooking, salad, curry, chutney, potatoes, rice, spinach, chicken and cabbage. Deceivingly, despite its unpleasant aroma, Asafoetida is both considered a digestive aid and antiflatulent. Ingredients: Hing, Wheat Berry flour and Tumeric.