Asafetida, a resinous substance obtained from two species of the giant fennel, is best known for its foul smell. The odor is released when the spice is ground but is miraculously transformed during cooking into a sweet garlicky-onion aroma. Asafetida is always used in small amounts of 1/4 to 1/2 tsp. It can be replaced with minced garlic.
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