Asafoetida is extensively used for flavouring curries, sauces, and pickles.
It is also used in medicines because of its antibiotic properties.
Compounded Asafoetida ( Bandhani Hing )is used as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavoring role in Indian vegetarian cuisine by acting as a savory enhancer. it is a standard component of lentil curries, such as dal, chickpea curries, and vegetable dishes, especially those based on potato and cauliflower. Asafoetida is used in vegetarian Indian cuisine where it enhances the flavor of numerous dishes, where it is quickly heated in hot oil before sprinkling on the food.
