It is known and discussed. In a recent thread here it was also pointed out that "pure" is somewhat difficult to obtain. One of it's main functions is to prevent stomach gases and hence flatulence from the eating of vegetable and pulse dishes. The powdered form, being a weak concentration, provides very little in the way of flavour or aroma.
I've come to the computer to better add to this post, (fat fingers on tablet is too slow).
In a previous thread here it was discussed that using it for flavour is done by some, and in meat dishes as well, but that the low concentration in the readily available powdered form make this less than ideal.
It is worth noting, from the link you provided RobbieC, that the Natco brand, lists asafoetida as the largest proportion ingredient. Click on the little image of the yellow tub, however, and this brand has it way down the list.
Phil, I've never seen any pure resin out here in the Asian or Indian grocery stores. I may be able to source it online.
Search function above shows several mentions of it without problem and here is a link to the glossary discussion from last year.
http://www.curry-recipes.co.uk/curry/index.php/topic,13385.msg112649.html#msg112649
Topic: The 'Magic' Powder? (Read 6658 times)
