Hing -Aesafoetida 50g
The secret umami weapon of Indian cooking. Our Asafoetida (Hing) is a powerful, resin-based spice with a strong sulphurous aroma that transforms into a savoury, garlic-onion flavour when cooked. A tiny pinch is all you need to add incredible depth to dals, curries, and vegetable dishes. 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.
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Categories: Spices / Herbs / Salts (107)
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14/386 Richmond Road, Grey Lynn, Auckland 1021