Asafoetida powder is popular in many Indian dishes. It is one of the strongest and strangest smelling, coming from a perennial plant in the carrot family with India and Iran being the major producers. When cooking it will mellow out - Add to hot oil for a strong onion/truffle-like flavor and aroma.
In India it is a prominent ingredient in the cooking of the Jains, who avoid animal foods and also onion and garlic (because they contain a bud that would otherwise grow into a new plant).