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Though the recipe calls for several exotic ingredients, asafoetida stands out due to its distinctive aroma—often compared to the smell of decay. However, this ingredient’s flavor is deemed remarkable once integrated into the dish. Ancient Romans highly valued it, especially as they lost other flavorings, such as silphium, to extinction.
For those curious about exploring aasofetida in their own cooking, caution is advised, particularly for pregnant individuals and those with kidney issues. If this unique spice proves elusive, a substitute of celery can offer a more familiar, yet less complex flavor profile.