I was under the impression that asafoetida was used in
cooking (beans, usually) for its anti-flatulence
qualitites rather than for its unlovely taste.
Jack Etsweiler - Microcomputer Support Specialist
University Library - G01q Bruce T. Halle Library
Eastern Michigan University - Ypsilanti, MI 48197
(734) 487-0020 x2033 jack@xxxxxxxxxxxxxxxx