The species is native to Iran. Asafoetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks.
This spice is used as a digestive aid, in food as a condiment and in pickles. Its odour, when uncooked, is so strong it must be stored in airtight containers; otherwise, the aroma will contaminate other spices stored nearby.
However, its odour and flavor become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic.
Asafoetida reduces the growth of indigenous microflora in the gut, reducing flatulence.
Asafoetida was used in 1918 to fight the Spanish influenza pandemic.
Scientists at the Kaohsiung Medical University in Taiwan report that the roots of Asafoetida produces natural antiviral drug compounds that kill the swine flu virus, H1N1.
In an article published in the American Chemical Society's Journal of Natural Products, the researchers said the compounds "may serve as promising lead components for new drug development" against this type of flu.
In Thailand, and India it is used to aid digestion and is smeared on the abdomen in an alcohol or water tincture known as mahahing.
It is also said to be helpful in cases of asthma and bronchitis.
A folk tradition remedy for children's colds: it is mixed into a pungent-smelling paste and hung in a bag around the afflicted child's neck.
Asafoetida has a broad range of uses in traditional medicine as an antimicrobial, with well documented uses for treating chronic bronchitis and whooping cough, as well as reducing flatulence.
Asafoetida has also been reported to have contraceptive/abortifacient activity and is related to the ancient Ferula species Silphium.
Asafoetida oleo-gum-resin has been reported to be antiepileptic in classical Unani, as well as ethnobotanical literature.
In Ayurveda, asafoetida is considered to be one of the best spices for balancing the vata dosha.