Asafetida is well known for its strong smell. The two main varieties of Asafoetida are Hing Kabuli Sufaid (milky white asafoetida) and Hing Lal (red asafoetida). Although it has a very pungent aroma that is similar to rotting onions or garlic, asafoetida loses it odor when cooked and provides a distinctive flavor similar to onions when added to food dishes. Indian asafoetida comes in three forms on the basis of quality: tears, mass and paste. The tears are the purest form of the resin, and are rounded or flattened, grayish or dull yellow in colour. Mass asafoetida is the common form that is used commercially. The paste form also contains extraneous matter. Another classification names two varieties on the place of origin, flavour and colour: hing and hingra. Asafoetida is extensively used for flavouring curries, sauces, pickles, fish and vegetable dishes. It is also used in medicines because of its antibiotic properties.