I have seen this ingredient in many recipes and have never used it. A lot of recipes only require a pinch. What exactly is it and why is it used?

its a sort of onion/garlic flavour but is very pungent so only a little is needed. If you take a good sniff of it before cooking (ie still in the jar) you will realise why it has other names (devil's dung, stinking gum etc) !!

Its been discussed on here before and the main reason it would used is to give the onion/garlic flavour when your Religion/Cooking Ethics forbid the use of them !

Steve

ps its mostly a pale yellow powder made from plant resin but I suppose you might be able to get the actual plant/root and use it a bit like using fresh ginger???

Steve

When cooking pulses it is supposed to lessen any flatulence. Also don't worry about its pungent smell - it mellows on cooking.

Lastly in the West it is used as a secret ingredient in Worcester Sauce (but don't tell anyone!)