This South-East Asian spice should be in every kitchen. It is mainly used together with ginger, cardamom and rock salt. It is available as a powder or a paste. Because of its strong garlic-like smell, it is best to keep asafoetida in an airtight, closed container. Unlike garlic it does not have a tamasic (dulling) influence on the mind and senses. According to Ayurveda Asafoetida strengthens Agni (digestive fire) and calms Vata (air/ether element). Conventional cultivation. Vandevi 50 g