Asafoetida
India’s Harvest, the World’s Choice
About Asafoetida
Asafoetida, or 'Hing', is a potent dried gum-resin extracted from the Ferula plant. It has a unique and powerful pungent aroma reminiscent of leeks and garlic, which mellows into a savory, umami-rich flavour upon cooking. Used in minute quantities, it is a cornerstone of Indian vegetarian cuisine, adding depth to lentils (dal), beans, and vegetable dishes. It is highly valued not only for its distinct taste but also for its renowned digestive properties in Ayurvedic traditions.
- Botanical Name:Ferula assa-foetida
- Common Names:Hing, Heeng, Devil's Dung
- Family:Apiaceae
- Origin:Raw resin primarily imported from Afghanistan, Iran, and Uzbekistan. India is a major global hub for processing and compounding.
Key Features
Powerful Flavor Enhancer
Adds a deep savory (umami) character that mimics onion and garlic.
Digestive Aid
Famously used to prevent bloating and aid digestion, especially with lentils and legumes.
Highly Concentrated
An extremely potent spice where only a tiny pinch is needed to transform a dish.
Vegetarian Staple
An indispensable ingredient in Indian vegetarian and Jain cooking to add a savory base.
General Specifications
Product Variants & Specifications
Compounded Asafoetida Powder
The most common and user-friendly form. The pure resin is carefully blended with edible binders like rice flour, wheat flour, or gum arabic for easy dosing in everyday cooking.
Physical Specifications
Appearance
Fine, free-flowing powder
Color
Off-white to yellowish or light brown (depends on binder)
Binder
Wheat Flour (Atta), Rice Flour (Gluten-Free), or Gum Arabic
Flavor/Aroma
Strong and pungent; becomes savory and mellow when cooked
Available Grades
Strong Grade (Yellow Hing)
High resin content, often blended with rice flour and turmeric. Gluten-free.
Regular Grade (White/Kabuli Hing)
Standard strength for daily use, often blended with wheat flour.
