Key facts
| Hindi name | Hing |
|---|---|
| Also called | Perungayam (Tamil) |
| Flavour | Very pungent raw, but mellow, savoury and onion-garlic-like once fried. |
| Heat | No heat |
| Sold as | Ground (compounded), lump resin |
| Stays fresh | Ground: 1 year · check your jars |
| Best substitute | A little garlic and onion powder together give a similar savoury effect. |
| Used in | 4 of our blends and 17 of our dishes |
How to use it
A pinch in hot oil is the base of dal tadka, sambar, kadhi and many Jain and Brahmin dishes that use no onion or garlic.
- Use a tiny pinch and always fry it briefly in oil or ghee.
- Most powdered hing is mixed with flour; gluten-free versions use rice flour.
- Keep the tin tightly closed or everything nearby will smell of it.
Substitute
A little garlic and onion powder together give a similar savoury effect.
Storage
Keeps for a year or more in an airtight container.
Hing is a dried resin from the roots of ferula plants, mainly grown in Afghanistan and Iran.
Pairs well with
Dishes that use asafoetida
Blends with asafoetida
Sambar powder
South India
The roasted spice blend that gives sambar its depth: coriander-heavy, with lentils for body.
Milagai podi (gunpowder)
South India
A coarse lentil, sesame and chilli powder, nicknamed “gunpowder”.
Frequently asked questions
What is asafoetida called in Hindi?
Hing. Also known as Perungayam (Tamil).
What can I use instead of asafoetida?
A little garlic and onion powder together give a similar savoury effect.
How long does asafoetida keep?
Keeps for a year or more in an airtight container.
Tips from travellers
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Questions from readers
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