Asafoetida - Hing

Asafetida is a edible gum that is extracted from ferula plant. The resin is dried and processed to a block or powder before it reaches the shelves. It is used as a digestive aid and also adds flavor to your foods.

This pungent spice is usually sold as a powder which also contains flour a lot of times. If you are on a gluten-free diet, look for a gluten-free option & that comes in a block.

Hing is commonly added to hot oil while tempering lentils and some vegetables. It is important to note that it is a stimulant and should be limited. I use it only a few times to temper my Dal Tadka and similar dishes where it is essential.

Asafoetida (heeng) is one of the most important spices in Indian cuisine and has been an essential part of our food culture since forever. The highly pungent and potent spice adds tons of flavour and aroma to our food. Asafoetida can be found in almost every Indian household.

Asafoetida can be found in almost every Indian household. This spice is used as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavoring role in Indian vegetarian cuisine by acting as a savory enhancer. Used along with turmeric, it is a standard component of lentil curries, such as dal, chickpea curries, and vegetable dishes, especially those based on potato and cauliflower.

Asafoetida is loaded with a compound called coumarin, which is known to help manage blood pressure level, so is good for hypertension diet. Its anti-inflammatory properties help fight cold, cough and respiratory issues like asthma and bronchitis. Its antibacterial properties play a significant role in warding off common health issues, and also boost skin and hair health.