Hing is also known as Asafoetida and gives a tasty spicy flavour to vegetables legumes rice and baked foods. Hing is an ideal substitute for onions and garlic having a similar aroma and taste yet does not produce the characteristic long lasting pungent aftertaste of garlic and onions. Hing combines very well with cumin red pepper turmeric fennel and ginger and is widely used in Indian Afghani Pakistani and Iranian cuisine.
Hing is the resin obtained from certain species of asafoetida native to India Afghanistan and Iran. It is ground with flour for ease of use and the strength of flavour depends on the percentage of hing-flour ratio. With Hing made by Gopal just 1/4 of a teaspoon per person is enough to flavour a dish and is ideally added at the end of cooking to enhance the flavour of the entire meal.
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