Asafoetida also known and "Hing", comes from the dried sap of the roots of the Ferula plant.  When cooked, it adds a mild, savory flavor similar to onion and garlic. It's commonly used in Indian cooking, especially in lentils, curries, and vegetable dishes. A tiny pinch is enough, and it’s usually added to hot oil or ghee at the start of cooking to bring out its flavor.