Hing, or Asafoetida, is a treasured spice derived from the pungent-smelling resin of a large plant native to Iran, Afghanistan and Turkistan, and cultivated in India. Its characteristic odor comes from sulfur compounds that are so off-putting it became known throughout Europe as “the devil’s dung”, yet, when properly blended and used in just the right amount, the aroma and flavor mellow beautifully, blending with a variety of aromatic dishes, hinting at the presence of fragrantly sautéed leeks, onions, shallots and garlic. Because Hing is so pungent, it’s sold ground and mixed with stabilizers such as wheat or rice flour, or gum arabic. At Pure Indian Foods, we gently blend hing with our pure-gold, Organic Grass-Fed Cultured Ghee, combining two great products in one.
Hing is said to convey both medicinal and culinary benefits. Use in small quantities – a little bit goes a long way. Begin with ¼ teaspoon, more or less, adding to broth, water and other soup-base liquids, as well as healthful cooking oils such as olive, sesame, coconut or ghee.
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Here are some Ideas for Cooking with Hing Ghee:
- Traditionally, hing has been used as a digestive aid, added to legumes (beans and peas) and gas-producing vegetables as an anti-flatulent. Add a bit to a large pot of beans when cooking.
- Combine ¼ teaspoon of Hing Ghee with plain Ghee or Coconut Ghee in a saucepan. Sauté a colorful variety of broccoli, cauliflower, carrots, zucchini or yellow squash. Season with salt and pepper.
- Combine Organic Coconut Oil with ¼ teaspoon Hing Ghee in a saucepan. Sauté leafy greens such as kale, collards, chard or spinach. Add curry powder and a splash of coconut milk.
- Stir a bit into a large pot of lentil or black bean soup.
- Hing Ghee is an ideal substitute for onion and garlic. This is especially good news for anyone following a restricted diet to treat IBS, such as a Low FODMAP diet in which onions and garlic are restricted. Mix 1/8 to ¼ teaspoon Hing Ghee with organic olive or sesame oil, coconut oil or ghee. Add to cooked grains and legumes as well as a variety of vegetables.
- Scramble eggs with 1/8 teaspoon of Hing Ghee mixed with pure ghee or butter.
- Mix a bit of Hing Ghee with plain Ghee or Coconut Ghee. Add curry powder and cook for a few seconds. Add grains such as millet or rice. Fry just a moment, then add broth or water and cook as normal.
- In a saucepan, heat cooked chickpeas in a mixture of plain ghee and a small amount of Hing Ghee. Add spices to taste such as salt, pepper, curry powder, turmeric, cumin and coriander. Serve over rice or quinoa.
- Stir a little Hing Ghee into favorite onion-and garlic-free pasta sauce for delicious, IBS-friendly marinara sauce.
- Add a little Hing Ghee to sautéed ground beef, chicken or turkey when making chili, Sloppy Joes, or spaghetti with meat sauce.
Is my ghee texture normal?
Ghee is primarily used as a cooking fat, or on top of warm foods and drinks. So no matter what the texture is, it melts into clear golden liquid in few seconds when heated. We can't guarantee a particular texture once the jar arrives. To do so, we would have to over-process the product and add fillers/stabilizers etc. and we can't, as we want to keep the product absolutely clean and all of our ghee is made traditionally, just as it has been for thousands of years in India.