Ok, so you maybe never heard of Hing. Hing is also call Asafoetida. Wikipedia says “The resin-like gum comes from the dried sap extracted from the stem and roots and is used as a spice. ” It a secret weapon to give an leak/onion/garlic flavour when used in small quantities. Literally, you should only ever have a pinch of it. (I suggest you start with 1/2 a teaspoon in a pot of food until you learn if it’s for you.) In large quantities it’s quite pungent so avoid this. It’s often used in vegetarian curry dish to give the umami/savory component. Totally, ads some zip to your dish. I found it on amazon and had to wait for it to show up but I really like adding a pinch to my bowl of chilli as I find it give me those flavours I miss on a low FODMAP diet.