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Hing is commonly added to lentil preparations like dal and soups for its flavour and also for its property to lessen flatulence. It is widely used in pickles, spice blends, kadhi and is very commonly used in Indian cuisine. As hing release its flavour well in the hot oil, the ideal time to add hing is during the tempering stage. It is also used as a home remedy in many ailments like cough, diabetes and toothache.
Hing should be kept in a cool and dry place.
It should be stored in a glass or plastic container with a very tight lid so that its flavour does not get mixed with other things.
Hing has many health benefits which come from its carminative, antiviral, antibacterial, antioxidant, anti-inflammatory, anticoagulant, antispasmodic, expectorant sedative, diuretic, vermifuge, emmenagogue, aphrodisiac and anti carcinogenic properties.
Hing is used to cure many stomach related problems like indigestion, upset stomach, intestinal gas, flatulence and irritable bowel syndrome (IBS). It is also considered useful in treating food poisoning.
People use hing to cure respiratory diseases like asthma, bronchitis, dry cough, whooping cough and colds.
Hing is considered to be a real boon for women, as it helps to get rid of menstrual pain, irregular menstruation.
It helps to soothe headaches due to its anti-inflammatory properties.
It is also beneficial in alleviating toothaches and fights with infection. It also helps in treating bleeding gums and dental caries.
The anti inflammatory and antibiotics properties of hing can relieve an earache caused by an infection.
Hing has a very long shelf life and can stay in its best condition for 2 years or even more.
Asafoetida, better known as “Hing” is the dried latex exuded from the tap root of several species of Ferula, a perennial herb that grows 1-1.5 m tall. Hing has a fetid smell, but in cooked dishes, it delivers a smooth flavour reminiscent of leeks. Historically, its been used as a medicine for all sorts of ailments. Hing is the most distinctive spice in south indian cuisine that transforms a dish (and the kitchen and may be the room adjacent to it) into something magical. It gives the dish a super-savory element. And since its always cooked in oil, ghee or butter, it yields a full, smooth and satisfying mouthfeel and you might miss it when it is not there. Its a very common element of tarkas and can compliment any dish. Hing is generally of two types - the powdered form known as “Hingda” and the solid form called “Hing”, hing always being the superior form. A very small piece of hing when added to tarka or the dish, fills the atmosphere of your kitchen and ofcourse the dish with a magnificent taste and aroma.
Jain dry fruits promises its customers to provide them with the best quality of “Hing” and is capable of shipping it anywhere within the country.