Powdered food of the gods (Ferula assa-foetida) mixed with fenugreek seeds (Trigonella foenum-gracum). The powder is used as a substitute for garlic in Indian cuisine. The dried gum resin, originating from the roots of various species of the Umbelliferae genus "Gerula", is mainly used in the vegetarian cuisine of India. In India the powder is used to add flavor to sauces, chutneys and pickles, but also legumes and fish. In the kitchen of northern India, the spice is used for meat and vegetable stews. This spice is used as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavoring role in North Indian vegetarian cuisine by acting as an savory enhancer. Used along with turmeric, it is a standard component of lentil curries such as dal, in chickpea curries, as well as in numerous vegetable dishes, especially those based on potato and cauliflower. Asafoetida is particularly widely used in primarily vegetarian Punjabi cuisine where it enhances the flavor of numerous dishes, where it is quickly heated in hot oil before sprinkling on the food. Kashmiri cuisine also uses it in lamb/mutton dishes such as Rogan Josh. It is sometimes used to harmonize sweet, sour, salty, and spicy components in food. The spice is added to the food at the time of tempering. Sometimes dried and ground asafoetida (in very small quantities) can be mixed with salt and eaten with raw salad. Asafoetida is also known variously as "food of the gods", "devil's dung", jowani badian, hing, hengu, inguva, kayam, and ting. Ingredients: 70% devil's dung, 30% fenugreek seeds, powdered Country of Origin: Pakistan Processed in: Germany Storage Instructions: Dry, Cool & Dark Conditions Dietary & Allergy Info: Gluten Free | Dairy Free | Vegan | Natural | GMO Free Net Weight: 1.76oz / 50g