Asafetida (Ferula asafoetida), also spelled asafoetida and referred to as hing, is a seasoning in powder form that is found frequently in Indian cooking and brings a garlic-like flavor to your dish. It is a gum resin extracted from the roots of ferula plants, a perennial herb in the celery family Umbelliferae. It takes the form of a yellowish powder and is often packaged along with wheat starch, in which case it would not be gluten-free, but it is low FODMAP. It has been lab tested by Monash and is low FODMAP in 1 /4 teaspoon (2 g) amounts.   The smell can be off-putting and can be described as sulfuric and egg-like, and in fact has a nickname – “stinking gum”. Those who use it and love it warn others and newbies not to be put off by the smell, which dissipates upon cooking.    The best way to use asafetida is to “bloom” it in hot fat as we do in this recipe. Add oil, ghee, or other fat to your pan, add a tiny bit of asafetida and allow it to toast for about 30 seconds, then go on with the rest of your recipe.