A strong-smelling resinous gum from the roots of certain plants, used as a spice and traditional medicine, especially in Indian cooking.
From Persian aza (mastic/resin) + Latin fetidus (stinking), named for its powerfully unpleasant smell; brought to Europe through trade routes with India and Persia.
Asafetida smells absolutely horrible when raw—like rotten eggs mixed with garlic—but when cooked it transforms into a savory, umami-rich flavor that's essential in Indian cuisine, showing how cooking can completely change a food's character.
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