Spice
Asafoetida
Asafoetida (hing) is a dried resin from Ferula roots, sold as compounded powder with flour. Raw aroma is sulphurous; cooked, it becomes savoury allium-like and is essential in many Indian lentil and vegetable dishes, especially when onion and garlic are omitted. Use tiny amounts bloomed in hot oil or ghee.
Also known as: Hing, Hing, Anghuzeh
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Breeds, cuts & preparations
Variety
Bandhani HingCompounded PowderFerula assa-foetidaFerula narthexHingPure ResinYellow Hing
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CompoundedLumpPowderResinRoasted
CommonCharacteristic
Allium-likeAromaticEarthyIntensePungentSavourySharpSulphurous
History
IR
Ferula resins were collected in Persia and Central Asia as pungent kitchen and medicinal gums.
IN
Hing entered Indian cookery as a staple tempering spice for dals and vegetarian food.
Compounded asafoetida powders with gum and flour standardised retail hing.
Indian diaspora groceries spread hing as a global pantry resin spice.