Asafoetida (hing)

हींग / hing; asafoetida

Flavor and role: A spice made from the dried resin of the ferula plant. Raw it has a strong sulphurous smell, but fried in oil it gives a savoury flavour like garlic and onion. Use just a pinch.
Typical dishes and uses: Dal, sambar, rasam, tempering, Jain and Hindu dishes made without garlic or onion.
Substitutes: A pinch of asafoetida = ¼ tsp garlic powder + ¼ tsp onion powder.
Storage: Its smell taints other foods, so double-seal it and keep it in a cool place. Use the powder within 1 year.
Main countries: India · Iran · AF
Used in this book: Dal Bhat Tarkari (Nepali Lentils, Rice and Vegetable Curry)Dal Tadka (Tempered Yellow Lentils)Rogan Josh Dhaba-Style Aloo Paratha with Homemade White Butter and Mint Raita Thakali-Style Black Lentil Dal Bhat Set Dhaba-Style Double Tadka Dal with Coal Smoke Tiffin-House Idli with Fresh-Roasted Sambar

Updated 2026-10-10