Asafoetida is the dried latex (gum) exuded from the rhizome or tap root of several species of Ferula. Asafoetida or Hing is a potential smelling spice that is widely used in Indian cuisines. This spice is normally added at the time of tempering and is used for making pickles. This spice is used as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavoring role in North Indian vegetarian cuisine by acting as a savory enhancer. Used along with turmeric, it is a standard component of lentil curries such as dal, in chickpea curries, as well as in numerous vegetable dishes, especially those based on potato and cauliflower.