Asafoetida is a plant from the Apiaceae family, which includes carrots, parsley, dill, celery, caraway, fennel, and lovage. Native to the Middle East, asafoetida is a perennial plant that grows about six feet (1.83 m) high and bears bright yellow clusters of flowers. The hollow stem and roots of the asafoetida plant house a milky substance that is rich in organic sulfur. This substance is sometimes dried and blended with rice flour to create a flour that is used in cooking. Asafoetida flour has grown in popularity in the United States and has been used worldwide for years. In India, for example, asafoetida is used in all lentil dishes, primarily because the herb is known to prevent and alleviate smelly flatulence.Though it smells offensive, asafoetida tastes much like a combination of strong onions with a touch of earthy truffles. The rich, distinctive taste is popular with many chefs because it can be used in a variety of applications, including in soups and stews. Many cooks enjoy adding a pinch of asafoetida powder while stir-frying vegetables and meats. Asafoetida has been used as a medicinal herb for many decades, with some people choosing to make a tea from it in order to drink it plain. Despite its pungent aroma, asafoetida is known to alleviate stomach ailments, cold symptoms, anxiety issues, chronic fatigue, yeast infections, and painful gas and flatulence. Some research suggests that a regular dose of asafoetida before and during early pregnancy can help lessen the risk of miscarriage.