● Product Type: Whole/TBC/Powder
● English/Common Name: Asafoetida
● Botanical Name: Ferula Asafoetida Oleo
● Indian Names: Hing
● Origin: India
Extremely pungent, alliaceous (like onion and garlic), and sulphurous in its raw form, which mellows into a savory, leek-like aroma upon cooking.
A fine powder or a solid resinous lump.
A pale yellowish to brownish powder, often mixed with a base like flour.
Asafoetida is the dried latex (gum oleoresin) exuded from the taproot of several species of Ferula, a perennial herb. In its raw form, its smell is notoriously strong, but a tiny pinch fried in hot oil transforms, providing a deep, savory flavor that is a cornerstone of vegetarian Indian cooking, mimicking the umami notes of onion and garlic.
● French: Asafoetida
● German: Asant, Teufelsdreck
● Chinese: Āwèi (阿魏)
● Arabic: تيلحت (Haltit)
● Spanish: Asafétida
● Russian: Асафетида (Asafetida)
● Japanese: アサフェティダ (Asafetida)
Hing is the ultimate Vata-pacifying spice in Ayurveda. It is a powerful digestive and carminative, unparalleled in its ability to relieve gas, bloating, and abdominal spasms. Its heating nature stimulates Agni (digestive fire). It is traditionally used as a primary remedy for flatulence and is an essential spice for cooking beans and lentils to make them more digestible.
● For Tempering (Tadka): Add a tiny pinch of Hing to hot ghee or oil just after the mustard seeds pop. The aroma will mellow and infuse the entire dish. This is essential for most lentil (dal) and bean (legume) dishes.
● For Colic Relief: A traditional remedy involves making a paste of Hing powder with a little water and applying it around the navel to help relieve gas and colic in infants.
We source high-quality, potent asafoetida resin and compound it according to traditional methods to ensure a powerful and consistent product.
The raw resin is carefully processed and blended to create a fine, potent powder that is ready to use in your culinary preparations.
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