Asafoetida or Hing is an aromatic root resin used in small pinches for its distinctive taste and medicinal purposes. Asafoetida is formed from the sap that flows from the roots of a large umbelliferous plant. Its flavor goes well with potato, lentil and chickpea (garbanzo bean) curries and soups. It resembles the flavor of shallot or garlic and is used many times as a substitute.

Hing should not be added while the food is being cooked. It needs to be fried in oil for a few seconds for the resin to dissolve in the fat. A common rule in Indian cuisine is, if hing is used in a dish, then garlic is not, as both have strong flavors.

Use a pinch in your vegetables and in lentils and beans. Add oil in the pan and fry the asafoetida in oil or dry roast it. You may fry it along with cumin seeds and mustard seeds.

Asafoetida (or Asafetida) is also used in Persian and Middle-Eastern cuisines. It is produced mainly in India and Iran.

Due to its medicinal properties, it used in many Indian and Ayurvedic dishes, especially beans, as it prevents the formation of gas caused by legumes. In Ayurveda, it is also prized for its pungent taste, as it helps to incorporate the 6 tastes (shad rasa) ?sweet, sour, salty, bitter, pungent and astringent? into a meal.

Excellent for vegetarian cooking, as it imparts a very satisfying, robust taste to delicate dals (lentils) and vegetables.

Use sparingly due to its over-powering flavor. Store in a dry, cool place and out of direct light.

50 gm (1.75 oz.) plastic jar.