This is a picture of me with the package of hing in the back of my van. As soon as I heard our hing had arrived at Newark airport, I drove straight there to pick it up. I was so excited, I couldn't wait for the delivery truck. Just got it myself!! It smelled SOOOO GOOD without even opening the package!
I really love hing. I have fond memories of growing up in India, where 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 a 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 trips, after which I discovered this lovely fragrant gluten-free hing. It is up to 10x stronger than other compound hing powders found in the market. You need to use only a pinch.
This gluten-free 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
Fun Facts about Hing
- Hing comes from the resin of giant fennel. The sap is extracted from the stems and root, which then hardens into a brownish-yellow sap.
- 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 savory flavor. It blends well with a variety of aromatic dishes, hinting at the presence of fragrantly sautéed leeks, onions, shallots and garlic.
- Hing is said to convey both medicinal and culinary benefits.
- Hing has a distinct highly pungent smell when raw, which some people love and some people hate.
- Hing is an essential ingredient in Southern Indian vegetarian cooking, and an ideal substitute for onion and garlic. This is especially good news for anyone following a restricted diet for IBS, such as a Low FODMAP diet in which onions and garlic are restricted.
Devil's Dung or God's Food?
Perhaps no other food has caused such controversy when it comes to loving or hating the pungent smell of raw hing. Raw hing has been called both "Devil's Dung" due to the strong smell and "God's Food" because it's so good for you. Numerous studies have been done on the benefits of this spice!
In English, it is called both "hing" and "asafoetida." Asa is a Latinized form of the Persian word azā, which means "resin." The Latin
foetidus means "smelling, fetid."
Even though there is all this talk about how bad hing smells, I guarantee you ours is the most aromatic, pleasant hing you've ever smelled. I can say this with confidence because it's the most aromatic, pleasant hing I have personally ever smelled, and I've smelled a LOT of hing!
When I found this hing, I just knew I had to bring it back for you, so you could enjoy it, too! Enjoy!
Species: Ferula assa-foetida
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.
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 edible gum 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.
Hing comes from the dried, resinous gum of a giant fennel, which is a perennial native to the Middle East.
Cooking with Hing
- Simply mix a pinch of hing with 1 tsp of ghee, olive oil, or sesame oil; sauté and add to cooked grains, legumes, or vegetables.
- 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 or lentils when cooking.
- Combine a pinch of hing powder with 1 TBSP ghee in a saucepan. Sauté a colorful variety of broccoli, cauliflower, carrots, zucchini or yellow squash. Season with salt and pepper.
- Combine a pinch of hing powder with 1 TBSP ghee in a saucepan. Sauté leafy greens such as kale, collards, chard or spinach. Add curry powder and a splash of coconut milk.
- Scramble eggs with a pinch of hing and pure ghee or butter. Add any other vegetables you want.
- Combine a pinch of hing powder with 1 TBSP ghee and 1 tsp 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 ghee and a pinch of hing. Add spices to taste such as salt, pepper, curry powder, turmeric, cumin and coriander. Serve over rice or quinoa.
- Stir a little hing and ghee into favorite onion-and-garlic-free pasta sauce for delicious, IBS-friendly marinara sauce.
- Add a little hing and turmeric to sautéed ground meat when making chili, Sloppy Joes, or spaghetti with meat sauce.
Sautéing hing in ghee