Excited to use new spices? Know more about Hing (Asafoetida)

Hing or Asafoetida is a flavor enhancer used frequently in Indian cooking. If you have ever had any South Indian dish like Dosa, Idli or Sambar Bara I am sure you have tasted this spice. It is used along with other spices to tamper the oil before adding the vegetables. Now I always recommend to taste any new ingredients before adding them in our dish, but for Hing I recommend a different approach.

Hing has a pungent smell and taste so I recommend not to taste it as it may be harsh on your taste buds rather try smelling it like you would smell a perfume – rub a pinch of it between your fingers and whiff it from a distance. Do not be worried by its strong smell as we will only be adding a pinch or two of it in our food. When we cook Hing with the other ingredients, its pungent flavor subsides and brings aromatic flavors in the dish.

Many vegans who do not usually eat Onion and Garlic prefer to add it in the food for extra flavor. Like many other spices and herbs used in the Indian cuisine, Hing also has many health advantages, people consume it as a medicine for digestive aids, headaches etc.

While storing it be very careful to close the lid properly and put the container in a ziplock. This will prevent its odor from contaminating the other spices. I always store all my spices in a cool and dry place away from heat and light.

Last but not the least make sure to buy the smallest pack of Hing as it is always used in small quantities and lasts for a long time without going bad. 

Bon Appetit!


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