I am a foodie, and I love hing. I remember while growing up in India, my mother would give a tadka of hing in ghee (sauté hing in ghee) and add it to the food she prepared. The whole kitchen would be filled with beautiful aroma. She wouldn’t have to “text” family members to come for the meal; everyone just rushed to the kitchen right away. However, the terrible quality of Hing available in the U.S. market shocked me. I started my search for a good quality hing. It took me several years and multiple International national trips, after which I discovered this lovely fragrant hing. It is up to 10x stronger than other compound hing powders found in the market. You need to use only a pinch. This hing powder reminds me of my childhood memories and all the hearty meals that my mom prepared for our family. Give it a try and let me know how you liked it. If you love hing like I do, then this is the hing powder that you have been looking for.
Your foodie friend,
Sandeep Agarwal, Herbalist
"Wow! It makes the mass market brands taste like sawdust!"
KP from New York
"What a smell! Delicious and not mixed with cumin or other fillers."
Els-Nathalie Van Turnhout from Kissimmee, FL
"A tiny bit goes a long ways. Very strong and powerful."
Shawna B. from Vancouver, WA
Species: Ferula assa-foetida
Other names: A Wei, Asafétida, Ase Fétide, Assant, Crotte du Diable, Devil's Dung, Ferula Asafoetida, Ferula Assa Foetida, Ferula assa-foetida, Ferula foetida, Ferula pseudalliacea, Ferula rubricaulis, Férule, Férule Persique, Food of the Gods, Fum, Giant Fennel, Heeng, Hing.
Appearance: The raw resin is dark to light brown in its solid form. However, when powdered, it is a lighter more golden brown, especially when mixed with starch or gum arabic to keep it from lumping.
Typically used: USE ONLY A PINCH AT A TIME. It's incredibly potent and because it's a dried resin, it's usually mixed with a little bit of edible gum to keep it powdered. Use just a pinch of powder.
Origin: Hing comes from the dried, resinous gum of a giant fennel, which is a perennial native to the Middle East.
Flavor: Hing by itself is bitter and musky. However, that all changes as soon as it is heated in a fat, such as ghee, where it immediately mellows into a full-bodied pleasant onion-like flavor. Some would even compare it with the pungency of garlic.
Aroma: The pungency of raw hing often comes with a warning, hence the nickname "Devil's Dung." However, you'll find that our hing is of the highest quality and has a pleasant aroma, even raw. We know you'll enjoy Pure Indian Foods hing powder.
Culinary uses: Hing is an essential ingredient to Indian cooking. It is used to flavor soups, vegetables, legumes, pickles, relishes, chat masala, curries, and sambhar. It is also used, along with salt, to cure meat and to season fish. For those avoiding onions and garlic, it is a sufficient substitute; and for a region that has a proportionately large vegetarian population, it also adds the subtle super-savor quality of umami to dishes otherwise lacking in "meaty" qualities.