I haven't found that to be the case when cooked. Commercial asafoetida is mixed with tumeric for colour, and rice flour to reduce it to edible porportions.

Please don't use pure asafoetida, I don't know of anyone else that does that and it will just smell horrible, along with giving you stomach problems. Even forms of asafoetida you can find in non-western countries are typically mixed with rice flour.