Asafoetida (hing)
हींग / hing; asafoetida
- Flavor and role
- A spice made from the dried resin of the ferula plant. Raw it has a strong sulphurous smell, but fried in oil it gives a savoury flavour like garlic and onion. Use just a pinch.
- Typical dishes and uses
- Dal, sambar, rasam, tempering, Jain and Hindu dishes made without garlic or onion.
- Substitutes
- A pinch of asafoetida = ¼ tsp garlic powder + ¼ tsp onion powder.
- Storage
- Its smell taints other foods, so double-seal it and keep it in a cool place. Use the powder within 1 year.
- Main countries
- India · Iran · AF
Updated 2026-10-10