Tulsidas Hing is 100% Pure and unadultered. Most of the asafoetida / hing available in the market is adultered with cheap food powders like rice flour or wheat flour.
This is 100% pure and extremely strong. This hing comes in the form of rock crystals and has to be ground into a fine powder. A mere pinch is all that is needed to add extreme flavour to your food.
Asafoetida is the dried resin or gum extracted from the roots of three different species of giant fennel. It is an extremely pungent spice. The asafoetida plant smells bad and tastes bitter, as does the gum, leading to its nicknames 'devil's dung' or 'stinking gum'. Its strong smell can be quite off-putting but this disappears in the cooking process. Therefore it should be fried in oil before use. This changes the bitter taste and dung-like smell into a truffle like flavour and a pleasant garlicy-onion aroma. Asafoetida is available in small lumps or as a brown-gold coloured powder. It should be kept in a tight fitting tin and stored away from other foods.
Asafoetida is a pungent spice known for its use in Indian cuisine. While many home cooks might be scared off by its potent smell, it’s certainly worth experimenting with! Asafoetida is known for its funky, umami-packed flavours and strong aroma. In this post, we’ll talk about what it is and how to use it.
In Hindi, asafoetida is known as hing, but it has other intimidating nicknames such as the Devil’s Sweat or Stinking Gum. This spice is what gives Indian food its distinctive flavours. Known for its transformative, fragrant properties, asafoetida brings a savoury, full taste to dishes. Native to Iraq and Afghanistan, its claim to fame is starring in Indian and Pakistani dishes, but a few Middle Eastern countries have also incorporated this spice into their cuisine.
Asafoetida is actually a gum or resin-like substance that comes from ferula, a thick root in the same family as celery, carrot, and giant fennel. The spice is available as a coarse, yellow powder that smells like boiled eggs due to high concentrations of sulfur. You can also find brown versions and solid chunks that are stronger in potency. Don’t be put off by the smell! Just because it’s not super well-known in Western kitchens (yet) doesn’t mean you shouldn’t be using it!
This spice adds a lingering depth of flavour and savouriness to dishes similar to garlic, onions, and salt (without the sodium). Some cooks feel it produces flavours similar to leeks and even meat.
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