Asafoetida (Hing)

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.