Asafoetida, or "hing", is a pungent spice derived from the resin of the Ferula plant, known for its strong sulfurous and onion-like odor that mellows into a savory flavor when cooked. Widely used in Indian cuisine as a digestive aid and a substitute for onion and garlic, particularly in vegetarian dishes, it adds a unique flavor to dals, curries, and vegetable preparations. While raw hing has an intense and sometimes unpleasant aroma, its scent becomes mellow and aromatic once it's bloomed in hot oil or ghee.