Hing Powder, or Asafoetida, is a pungent, aromatic spice derived from the dried latex (gum resin) exuded from the taproot of several species of Ferula. It is a vital ingredient in Indian vegetarian cuisine, particularly in Jain and Brahmin cooking where onions and garlic are avoided.

Known for its strong, sulfuric aroma in its raw form, hing transforms into a mellow, garlicky-onion flavor when cooked in hot oil or ghee. It is primarily used for tempering (tadka) dals, vegetable curries, and pickles, adding a distinctive savory depth and aiding digestion.

• Authentic Indian Flavors: Experience the true essence of Indian cuisine with our meticulously processed spices.
• 100% Vegetarian Purity: Committed to vegetarian excellence, ensuring no cross-contamination.
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Pungency: Intense (raw), Garlicky-Onion (cooked)
Aroma: Sulfuric (raw), Savory, Umami (cooked)
Taste: Pungent, Umami, Sulfur-like

• Unique Umami: Adds a savory depth similar to onion and garlic.
• Aromatic Transformation: Strong raw aroma mellows into a pleasant, cooked fragrance.
• Digestive Aid: Traditionally used to reduce flatulence from pulses.
• Flavor Enhancer: Elevates the overall taste profile of vegetarian dishes.

• High Purity & Potency: Made from quality asafoetida resin for maximum flavor.
• 100% Pure & Vegetarian: Free from any animal products or cross-contamination.
• Clean Label: No MSG, No Preservatives, No Artificial Colours.
• Finely Ground Texture: Ensures even blending and rich flavor dispersion in dishes.
• Manufactured in Mumbai, Maharashtra, India: Authentic Indian processing standards.
• Globally Recognized Certifications: FSSAI, USFDA, ISO 22000, HACCP & Halal Certified. Exported to 30+ countries.

• Jain & Vaishnav Cuisine: An essential onion-garlic substitute.
• Dal & Legume Dishes: Enhances flavor and aids digestibility of lentils and beans.
• Vegetable Stir-fries: Adds a savory base to diverse vegetable preparations.
• Pickle & Chutney Makers: Infuses unique aroma and preservative qualities.
• Digestive Health Seekers: Valued in traditional practices for its carminative properties.

• Dal Tadka: Essential for a classic aromatic tempering.
• Cabbage & Potato Sabzi: Adds savory depth to simple vegetable dishes.
• Masoor Dal: Enhances the flavor of red lentil curry.
• Vegetable Pakoras: Incorporate into batter for a unique taste.
• Pickles & Chutneys: Adds a distinctive flavor and helps preserve.

Always cook 365 Spicery Hing Powder briefly in hot oil or ghee at the beginning of cooking until fragrant. A very small pinch is usually sufficient to impart its powerful flavor and aroma to vegetarian dishes.