Asafoetida

Asafoetida, often known as asafetida (Ferula assafoetida) has a strong natural smell. The oleo-gum resin is extracted from the plant’s rhizome and root, which are usually gathered & dried inside an earthen pot. The powdered material is used to flavour meals & it’s available in powder or crystal form. The shoots and roots sap is dried and grounded to make an onion-flavoured powder that is commonly used in Indian and Middle Eastern cuisines.

It lends a unique flavour to every dish from veggies, pulses, lentils; pickles and soups/rasam are all made using it. When dropped into hot oil, it has a smooth and strong flavour. Due to its particular freshness in taste and texture, asafoetida (Hing) is an indispensable component in Indian cooking culture. Hing is well-known for its distinct flavour and scent, as well as its carminative, antiviral, antibacterial, anti-inflammatory, and diuretic properties in traditional Ayurvedic medicine.