Hing -Aesafoetida 50g
Welcome to the most potent and mysterious spice in the Indian pantry. Asafoetida, or Hing, is a dried resin known for its incredibly strong, pungent raw aroma—a scent that mellows magically when heated in oil, transforming into a smooth, savoury flavour reminiscent of sautéed garlic and onions.
This transformation makes it an essential ingredient for adding umami depth to lentil dishes (dals) and vegetable curries, especially in Jain and Brahmin cuisines where alliums like garlic and onion are avoided. It’s also renowned in Ayurveda for its digestive properties.
Unlock the secret to authentic flavour:
Tempering (Tadka): The classic method. Add a tiny pinch to hot oil or ghee at the start of cooking. Fry for 10-20 seconds until the raw smell dissipates before adding other ingredients.
Dals & Lentil Soups: A must-have for tadka dal, sambar, and any lentil dish, adding incredible depth and aiding digestion.
Vegetable Curries: Especially fantastic in potato, cauliflower, and green bean curries.
Pickles & Chutneys: Used in small quantities in some Indian pickling recipes.
A Word of Caution: Asafoetida is extremely potent. Always use sparingly—start with a pinch about the size of a grain of rice for an entire dish. Keep the container tightly sealed to contain the powerful aroma.
How to Use: Never use it raw. Always fry it in hot oil or ghee to transform its flavour and mellow its intensity.
Storage: Keep in an absolutely airtight container, preferably inside a second sealed bag, to prevent the aroma from permeating your entire spice cupboard.
Information
Recipe for Hing
Aloo Jeera (Cumin Potatoes with Hing)
Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients:
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3 medium potatoes, boiled & cubed (peeled optional)
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2 tbsp ghee or oil (ghee enhances hing’s aroma)
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1 tsp cumin seeds
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¼ tsp hing (asafoetida) (key ingredient!)
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1 green chili, slit (adjust to taste)
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1 tsp grated ginger
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½ tsp turmeric powder
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1 tsp coriander powder
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1 tsp amchur (dry mango powder) or lemon juice
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Salt to taste
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Fresh cilantro, chopped (for garnish)
Instructions:
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Heat ghee/oil in a pan over medium. Add cumin seeds; sizzle 10 seconds.
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Add hing—let it bloom for 5 seconds (it’ll smell pungent at first, then mellow into an oniony-garlic aroma).
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Toss in ginger, green chili, turmeric, and coriander powder. Stir 15 seconds.
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Add potatoes, salt, and amchur/lemon juice. Cook 5–7 mins, crushing slightly for crisp edges.
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Garnish with cilantro. Serve with roti, yogurt, or as a samosa filling!
Why Hing is Magic Here:
🔥 Digestive aid: Hing’s anti-bloating properties balance starchy potatoes.
🌿 Onion/garlic substitute: Perfect for Jain or Ayurvedic diets.
💥 Umami bomb: Just ¼ tsp deepens flavor like nothing else!
Other Top Hing Recipes:
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Dal Tadka – Temper hing with ghee, cumin, and garlic for lentils.
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Besan Chilla (Savory Chickpea Pancakes) – Add a pinch to the batter.
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Hing Water (Ayurvedic Remedy) – A pinch in warm water aids digestion.
Reviews
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★★★★★Asafoetida as aromatherapyI use Asafoetida as aromatherapy. I discovered by accident that I feel good immediately when I hold the jar to my nose and smell the powder. I just love it! I have several jars of it so there is always one handy. Emotional first aid for me! I've talked to about 6 aromatherapists on the phone about this but none of them had heard of it and were not interested in my experience. But I use it every day and will continue to do so.
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