Hing powder | Hing | Asafoetida

How to Use Hing

Dal Tadka: Add a pinch of this spice into the hot ghee or oil along with cumin seeds and dried red chilli. Let it crackle for 3-4 seconds. Pour this tadka over the dal. The hing blooms in fat, and its fragrance spreads through the entire pot of dal.

Sambhar: Add half a tablespoon of this spice to the tadka of mustard seeds and curry leaves. Sambhar without hing always tastes flat. It gives the dish that beautiful South Indian depth.

Aloo Sabji and Rajma: Add to the preheated oil or butter before adding the onion-tomato base. To make simple aloo sabji, hing is often the only reason the sabji smells as good as it does.

For Those Who Avoid Onions and Garlic: Jain and Satvik families avoid them. They can use a slightly larger pinch of asafoetida. It’s the perfect substitute for the onion-garlic depth.

History & Source

Asafoetida, also known as Hing, has an extensive history of use in Indian traditional medicine and food. It is made from the resin of the Ferula plant, which is found in parts of Afghanistan and Iran. Hing has been used since ancient times when its culinary applications were not the sole reason it was prized.

This historic legacy is preserved by Hathi Resham Hing, which sources the highest caliber hing from areas known for their exceptional output. Our careful processing techniques ensure the preservation of the king's essential qualities, giving you a product that is genuine and of the highest caliber.

Benefits in Ayurveda

Hing is valued in Ayurveda for its many health advantages and is regarded as a powerful medicinal spice. Hing is well-known for its digestive qualities, which include lowering indigestion and bloating. It improves meal absorption and digestion by inducing stimulation of the digestive enzymes. Hing's anti-inflammatory properties can assist the body's inflammation be reduced, relieving pain from ailments like arthritis.

Wheat flour, Edible Gum, Asafoetida, Contains Permitted Ural Colors, wheat Flour 70% Approx.

Frequently Asked Questions: Hing (Asafoetida)

Q1. What is hing used for in Indian cooking? 

Add hing to the hot oil or ghee tadka at the beginning. It gives dal, sambhar, sabji, curries, and rajma their characteristic savory flavours. It’s also used in Jain and satvik cooking as a substitute for onion and garlic.

Q2. How much hing should I use per dish? 

A small pinch, around ⅛ teaspoon, is enough for a dish serving 4 people. Hathi Resham Hing is cryogenically ground, so it has a stronger fragrance than regular hing. Always add less and adjust accordingly. More hing makes a dish bitter.

Q3. What is the difference between hing and asafoetida? 

They're the same spice but with different names. Hing is the Hindi name. Asafoetida is the English name. Both names refer to the dried resin sourced from the roots of the Ferula plant. It’s known as hing across Indian families.

Q4. Why does hing smell so strong raw but good when cooked? 

It contains sulfur compounds that have a sharp, strong odor. When these compounds come into contact with hot oil, they break into different, milder compounds that smell savory, like onion and garlic. The cooking procedure completely changes the fragrance. This is why you should add hing to hot fat.

Q5. Why is cryogenically ground better than regular grinding? 

Traditional grinding generates heat due to friction. That heat evaporates the volatile oils, which are responsible for the hing's aroma. Cryogenic grinding cools the whole spices to –150°C before grinding. This procedure locks the volatile compounds inside each particle. The result is a powder that smells stronger and works better, even in smaller quantities.

Q6. Is Hathi Resham Hing free from artificial colour and wheat flour filler? 

No. This masala mix contains only naturally ground hing. It doesn’t contain any artificial colors, dyes, or preservatives. The taste and aroma come fully from the natural whole spices. Every batch is lab-tested for purity and safety, and Hathi Masala is certified to FSSAI and ISO 22000 standards.

Q7. How should I store hing to keep it from losing its smell? 

Transfer this spice to an airtight glass or steel container after opening. Keep the container in a cool, dry place away from moisture and direct sunlight. Always use a dry spoon. Best used within 8-12 months of opening. 

Q8. Can people who avoid onions and garlic use hing? 

Yes. It’s a widely used spice in Jain, satvik, and other vegetarian traditions, specifically as a replacement for onion and garlic. When you add it to hot ghee, it adds a savory depth. Use a slightly larger amount (about ⅛ teaspoon) than you use for onion-garlic cooking.

Q9. Is Asafoetida safe for people with sensitive stomachs? 

It is a traditional spice in Indian cuisine because it aids digestion and reduces gas. That is why it’s added to dal and rajma, which can cause bloating. Always use it in the oil tadka so it cooks in fat. Don’t add it directly to cold or water-based dishes. Consult your doctor for specific medical conditions.

Q10. At what pack sizes is Hathi Resham Hing available?

It is available in multiple sizes, from 15g to 110g. Small packs are best to test a variety before stocking up. For bulk orders, visit our Bulk Inquiry page or call us at +91 94282 11521.