Hing

Very few spices can transform dishes as instantly as hing. Sharp and assertive in the jar, it softens into a savoury richness when it meets hot ghee or oil. Just a pinch lends remarkable depth to dals, vegetables, and pickles, and has been widely used as a substitute for onions and garlic. Hing has had a constant presence in Indian kitchens for generations and is a must have for its versatility and flavour. flavour sharp. earthy aroma mildly pungent appearance off white. finely ground storage store them in air-tight, preferably, glass jars away from direct sunlight and moisture what you can cook with it Perfect for tempering or phoron! Adds an umami to curries with its lingering after taste. We love to add a pinch to our sada aalu-r torkari, the heavenly accompaniment to Sunday luchi. botanical name Ferula assa-foetida processing ground and powdered our philosophy We believe that the way we cultivate, process, buy, and cook our food can change the world for better. Every time you decide to buy food that has been produced in a sustainable way, you make the world a better place. Learn more about our manifesto.