I stumbled across a spice mix yesterday and ended up going down a rabbit hole of seasoning mixes, chefs and surprises. Did I collect a list of Burlap & Barrel wants that will keep my wish list going for the foreseeable future? I did. And did I learn some interesting and fun facts about cooking with spices that are new to me? Also yes.
For example: I didn’t recognize hing at first, but it’s also called perungayam or asafoetida, which I have heard of but never cooked with. It’s used in Indian and other recipes and is good for people who can’t or don’t want to use onions and garlic. (B&B’s tasting notes equate 1/8 teaspoon of the spice to one whole onion plus six cloves garlic, so yeah, it packs a punch.) I happen to be a mite sensitive to alliums so I decided to explore more. Which led me to this in-depth article:
Asafoetida’s Lingering Legacy Goes Beyond Aroma — Whetstone Magazine
Devil’s dung. Seytan tersi. Merde du diable.
In English, Turkish, French and a whole host of other languages, the monikers for asafoetida are so deeply unflattering that you’d wonder why anyone would want to consume or cook with the spice at all. Its most commonly used English name is just as unambiguous. Derived from Farsi and Latin, asafoetida simply translates to “stinking resin.”
So what is asafoetida, and why is it so divisive?
If you aren’t one of the millions who already use this particular spice, read on for more, including an interesting detour through Afghanistan and Iran with Alexander the Great. Because even kings have to eat!
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J.R. Johnson 
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