Description
Hing, also known as asafoetida, is a powerful aromatic spice derived from the resin of the Ferula plant. Though it has a strong, pungent aroma in raw form, when cooked it transforms into a mellow, savory flavor similar to onion and garlic.
Widely used in Indian vegetarian cooking, hing is a key ingredient in dal, curries, sabzi, sambhar, rasam, and tempering (tadka). A very small pinch is enough to enhance flavor and aid digestion.
Hing is highly valued in Ayurveda for its digestive properties and is traditionally used to help reduce gas, bloating, and improve gut health. It is especially popular in Jain and sattvic diets as a natural alternative to onion and garlic.
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