Powder

Spice

Powder

Asafoetida powder is milled resin usually cut with rice flour or gum arabic so it disperses evenly and measures more easily. The kitchen role matches resin—bloom a pinch in hot oil for dals, cabbage, and bean dishes—but strength varies widely by brand and dilution. Prefer small jars; aroma fades after opening. Yellow commercial hing is typically compounded; greyish “pure” powders are sharper. Always cook in fat first; raw powder on the tongue is harsh and medicinal.

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Characteristics

Preparations

Dried PowderPinch SeasoningTempered In Oil

Traits

Easy To MeasureFineMilledOften CompoundedPotent When FreshPungentShelf StableVariable Strength

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 377

Amount per 100 g

  • Total Fat 5 g
  • Saturated Fat 1.25 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.5 g
  • Polyunsaturated Fat 2.25 g
  • Cholesterol 0 mg
  • Sodium 39.8 mg
  • Salt 0.11 g
  • Total Carbohydrate 75 g
  • Dietary Fibre 23.6 g
  • Total Sugars 4.99 g
  • Complex / starch 14.5 g
  • Protein 8 g
  • Water 8 g
Detailed nutrients

Powder of Asafoetida: composition reflects this culinary part relative to the whole ingredient.

History

IN

Compounded hing powder with rice flour made asafoetida a convenient retail spice jar item.

Diaspora groceries standardised powdered asafoetida for global Indian home cooking.

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