Scientific Name: Ferula assa-foetida Aroma: Pungent Flavour: Strong, bitter Ferula Asafoetida Linn is a perennial plant; it is considered as the most important species among the other 130 species of Ferula. The oleo-gum- resin is obtained from the rhizome and root of the plant which are generally collected in earthen pots and then dried. This dried substance is used as used as spices for flavorings food. It is available in powder and crystal forms. CULINARY USES: This spice 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 an umami enhancer. Used along with turmeric, it is a standard component of lentil curriessuch as dal, sambar as well as in numerous vegetable dishes, especially those based on potato and cauliflower. Kashmiri cuisine also uses it in lamb/mutton dishes such as Rogan Josh. It is sometimes used to harmonize sweet, sour, salty, and spicy components in food. The spice is added to the food at the time of tempering. Sometimes dried and ground asafoetida (in very small quantities) can be mixed with salt and eaten with raw salad. SKIN BENEFITS : Asafoetida can be used as a bleaching agent that promotes fairness and degrades dark spots, acne marks and excess fat. The tyro-sine production in the skin, promotes melanin production in human skin and that can lead to darkening of skin, premature aging and dullness. Asafoetida takes control of tyro-sine production. Therefore, you can flaunt a radiant free skin. Using Asafoetida face mask and can make your skin look younger.