Introduction to Asafoetida use in indian cooking

For the love of Asafoetida

Asafoetida or Hing as known to Indians is an interesting spice that lends itself well to both vegetarian and non vegetarian Indian dishes.

Asafoetida is a common element in Indian cooking just like cumin and coriander, and can be used as a substitute to onions and garlic. This "secret spice" is believed to have many benefits, and the following are most notable -

• Aids digestion
• Lowers blood sugar levels
• Helps control high blood pressure

Hing comes from the resin of giant fennel plants that grow wild in Afghanistan and Iran. It is mostly used in powdered form and is stored in tight containers away from sunlight & heat. It has pungent odour but when cooked, the pungent odour mellows to a more mild garlic-like flavour. It has to be used in the right quantity else it will overpower the entire dish, making it just taste bitter!

Indians love with Hing extends beyond curries. Asafoetida is used as a preservative too, in pickles like hing-aam-achar. Not to forget hing golis, tiny balls of asafoetida, jaggery, tamarind and other spices that are often eaten as digestives.

Just add a pinch of Hing when cooking Indian curries and smell & taste the difference in flavour.


Fun Fact:
The spice was mentioned in few scenes of Bollywood blockbuster - Queen, when the lead actress calls her family & friends to ask for the "English" name of Hing.