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Asafoetida (hing)

Asafoetida (hing)

हींग

Ground Spices

A savoury, allium-like depth used in a pinch at a time.

What to know

It must hit hot fat to bloom — added to a cold pan it stays harsh. Traditionally paired with dals and legumes.

Storing it
Tightly sealed and away from other spices — the smell travels.
If you cannot get it
Most commercial hing is cut with wheat flour, so it is not gluten-free unless the packet says so.
Allergens
wheat (in most commercial blends)

Measures

  • 1 pinch ≈ 0.2 g
  • 1 tsp ≈ 2 g

Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.

Recipes using asafoetida