I have not done much home Indian cooking, though I enjoy Indian food a lot. My sister yesterday gave me a bottle of hing (aka asafoetida). I smelled the thing through 3 layers of plastic bags (and the powder itself is contained in a plastic bottle) on the ride home.
I tucked it in my basement, thinking this would be less noticeable, and I had to move the thing outside my house an hour later. Wow...this stuff is definitely un-mistakenly powerful and odoriferous.
So to those of you have cooked with this, how the heck do you store this without the smell overpowering everything in your house? I'm very excited to use this, but it's more overwhelming than anything I've had and I am someone who grew up with and loves pidan. It's not an unpleasant smell, but it is KNOCK YOU OUT strong and seems to be the only thing you smell once you're around it.