Asafoetida, also known as hing, is a pungent resin obtained from the roots of the Ferula plant and widely used as a flavouring spice in Indian cooking.
When cooked in hot oil or ghee, hing develops a savoury, onion-garlic-like taste that adds depth to vegetarian dishes.
Aids Digestion
Asafoetida helps reduce gas, bloating, and indigestion, especially in lentil, bean, and heavy meals.
A small pinch of hing is added to hot oil before other ingredients to release its aroma and enhance the overall taste.
Hing is commonly used in dal, sambar, kadhi, pickles, and chaas, making it an essential spice in traditional cooking.