When asafoetida is heated in fat, it develops a similar flavour to fried onions and garlic. Because traces of the same sulphurous flavour compounds (sulphides) are found in meat, asafoetida can also bring a meaty depth to vegetarian cooking.
Asafoetida’s flavour-carrying oils are dominated by sulphides, which provide its fried onion smell, making it a suitable partner for similarly flavoured spices, such as garlic. Minor flavour compounds contribute more subtle hints of flavour but serve as a helpful guide for further pairings.
