Asafoetida

Asafoetida (/æsəˈfɛtɪdə/; also spelled asafetida)[1] is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, perennial herbs of the carrot family.

The English name is derived from asa, a Latinised form of Persian azā 'mastic', and Latin foetidus 'stinky'.

It plays a critical flavouring role in Indian vegetarian cuisine by acting as a savory enhancer.

[citation needed] Ferula assa-foetida is a monoecious, herbaceous, perennial plant of the family Apiaceae.

Flowering stems are 2.5–3 m (8–10 ft) high and 10 cm (4 in) thick and hollow, with a number of schizogenous ducts in the cortex containing the resinous gum.

It was brought to Europe by an expedition of Alexander the Great, who, after returning from a trip to northeastern ancient Persia, thought that he had found a plant almost identical to the famed silphium of Cyrene in North Africa—though less tasty.

Dioscorides, in the first century, wrote, "the Cyrenaic kind, even if one just tastes it, at once arouses a humour throughout the body and has a very healthy aroma, so that it is not noticed on the breath, or only a little; but the Median [Iranian] is weaker in power and has a nastier smell."

[23] Maimonides also writes in the Mishneh Torah "In the rainy season, one should eat warm food with much spice, but a limited amount of mustard and asafoetida [חִלְתִּית‎ chiltit].

Ibn al-Baitar and Fakhr al-Din al-Razi described some positive medicinal effects on the respiratory system.

"If used in cookery, it would ruin every dish because of its dreadful smell", asserted Garcia de Orta's European guest.