Asafoetida or HING is used in savory dishes, often to add a more full flavor by mimicking the taste of onions, garlic, egg, and even meat. It's a staple ingredient in Indian cooking, commonly used along with turmeric in lentil dishes like dal, and a variety of vegetable dishes.
If you have an allergy to garlic, or garlic is something your digestion system has trouble with, hing is a good replacement or substitute for it’s flavor. It’s also actually good for the digestive system.
Asafoetida is part of the celery family and thought to be in the same genus as silphium, a plant now believed to be extinct, and was used as a cheaper substitute for that historically important herb. The species is native to the deserts of Iran and mountains of Afghanistan, but is mainly cultivated in nearby India Asafoetida has a pungent smell, but in cooked dishes it delivers a smooth flavour reminiscent of leeks.