Asofetida is obtained buy slicing the root of the plant and allowing the milky sap to seep from the surface. This resin is formed into lumps and allowed to harden in the sun. Once hard it can be ground to a powder ready to use.

It has a strong sulferous smell but used in small amounts and cooked properly adds a pleasent savoury flavour. It is included in many dhals and curries to add depth.  

It must be cooked well to get the best flavour and avoid bitterness. Needs to be stored  away from other foods the odour will cling to anything it encounters.