Hingtaj Premium Hing, also known as Asafoetida, is a crucial ingredient in Indian vegetarian cuisine. Derived from the resin of a giant fennel plant, it’s revered for its strong, pungent aroma that mellows beautifully into an onion-garlic like flavour when cooked.

Our compound asafoetida offers a convenient way to incorporate this distinct taste into your daily cooking. It's a staple for those seeking to enhance the savouriness of their dals, curries, and vegetable preparations, especially when avoiding onion and garlic.

• Unmatched Quality: Sourced for potent aroma and flavour, ensuring authenticity in every dish.
• 100% Vegetarian & Clean Label: Absolutely no MSG, preservatives, or artificial colours. Pure goodness.
• Trusted Certifications: FSSAI, USFDA, ISO 22000, HACCP & Halal Certified, ensuring international safety standards.
• Authentic Indian Origin: Proudly manufactured in Mumbai, Maharashtra, India, bringing you genuine regional flavours.
• Global Standard: Exported to over 30+ countries, a testament to our quality and reliability.

Heat: Mildly pungent when raw, mellowing to subtle warmth when cooked.
Aroma: Distinctly strong, pungent, sulfurous, evolving into an appealing onion-garlic fragrance.
Taste: Umami-rich, savoury, and subtly bitter, reminiscent of roasted garlic and leeks.

• Garlic-like earthiness
• Slightly sulfurous edge (raw)
• Deep savoury umami
• Subtle onion notes

• Premium Grade: High potency for intense flavour.
• Authentic Aroma: Captures the true essence of Indian cooking.
• Clean Label Promise: No MSG, No Preservatives, No Artificial Colours.
• Versatile Spice: Enhances a wide range of vegetarian dishes.
• Digestive Aid: Traditionally known for its digestive properties.
• Globally Certified: FSSAI, USFDA, ISO 22000, HACCP & Halal Certified.

• Home cooks seeking authentic Indian flavours.
• Individuals following a vegetarian or vegan diet.
• Those looking for a natural flavour enhancer for dals and curries.
• Cooking enthusiasts exploring diverse global cuisines.
• Anyone avoiding onion and garlic, needing a substitute.

• Perfect for tempering (tadka) for dals, sambar, and kadhi.
• Enhances the flavour of various vegetable curries, stir-fries, and sabzis.
• Adds a savoury depth to pickles and chutneys.
• Great for flavouring lentil-based dishes and soups.
• Can be used in savouries like pakoras or vadas for a unique taste.

How to use: Always temper a pinch of Hingtaj Hing in hot oil or ghee for a few seconds before adding other ingredients to release its full aroma and flavour, while mellowing its pungency.