Asafoetida is a dried plant sap that’s been used for centuries for its potential health benefits and unique flavor.
In addition to flavoring food, asafoetida has also been used for centuries around the world for its perceived health benefits
It has been shown to be a good source of antioxidants.
Still, when ground into a powder, hing can be a good addition to your spice cabinet. Just a small pinch can add a savory, umami quality to dishes, such as curries, lentil dal, soups, and stews.
A Compounded Yellow Hing - It gives off a smooth and robust flavour when released in hot oil.
An amber coloured resin extracted from the root or stem of a perennial plant, Hing plays many roles in many cultures. Scientifically called Ferula Assafoetida, hing has been used as widely as in ancient Persia, Greece, Africa and India. But in cuisines, its pungent and strong aroma is put to good use as a replacement for onion and garlic
Key Features
Asafoetida is a dried plant sap that’s been used for centuries for its potential health benefits and unique flavor.
In addition to flavoring food, asafoetida has also been used for centuries around the world for its perceived health benefits
It has been shown to be a good source of antioxidants.
Still, when ground into a powder, hing can be a good addition to your spice cabinet. Just a small pinch can add a savory, umami quality to dishes, such as curries, lentil dal, soups, and stews.
A Compounded Yellow Hing - It gives off a smooth and robust flavour when released in hot oil.
An amber coloured resin extracted from the root or stem of a perennial plant, Hing plays many roles in many cultures. Scientifically called Ferula Assafoetida, hing has been used as widely as in ancient Persia, Greece, Africa and India. But in cuisines, its pungent and strong aroma is put to good use
