Asafoetida (Hing)

What Is Asafoetida (Hing)?

Asafoetida (known as hing in Hindi) is a resin spice made by drying the milky sap obtained from the root and stem of a plant from the giant fennel group. It's sold as a hard resin lump or, more often, as a powder mixed with a carrier. Its raw form has an extremely pungent smell.

This pungent smell noticeably mellows with a brief sizzle in hot oil, giving the dish a round, umami depth reminiscent of garlic-onion. It's used in very small amounts (a pinch) in Indian cuisine, especially in legume and vegetable dishes.

Use and Notes on Asafoetida

Asafoetida is a seasoning spice, so it's used in an amount as small as a pinch and is not a significant calorie source. An important note: most powdered asafoetida is mixed with wheat flour/starch to prevent clumping; therefore those with gluten sensitivity or celiac disease should check the label and choose a gluten-free variety.

This information is general; asafoetida is a seasoning spice, not a substitute for medical treatment.

How Is Asafoetida Selected?

Good asafoetida has a strong smell (a sign of freshness), unclumped powder, and clear labeling of its content (pure or with carrier). Powders whose smell has significantly weakened or hardened from moisture have lost their freshness. Those with gluten sensitivity should look for a "gluten-free" variety.

• Smell should be strong and fresh
• Powder should not be clumped
• Label should be checked for gluten sensitivity

How Is Asafoetida Stored?

Since asafoetida's smell is very strong, it's stored in a very tightly closed jar, preferably inside a second closed container, in a cool, dry place; otherwise its smell permeates other spices and foods. It's kept away from light.

Using Asafoetida in the Kitchen

Asafoetida is used most often in lentil and legume dishes (dal), vegetable curries, and pickles. It's generally sizzled in hot oil at the start of cooking, a pinch together with mustard/cumin seeds; this way its smell mellows and it gives the dish an onion-garlic-like base. In cuisines that avoid onion-garlic, it can take their place.

Why Is Asafoetida Used with Legumes?

Asafoetida is added to legume dishes both to give them its characteristic umami aroma and, traditionally, for the belief that it aids digestion. This is a deeply rooted practice in Indian cuisine.

Frequently Asked Questions

Does asafoetida's smell transfer to the dish?

Its raw pungent smell largely mellows with a brief sizzle in hot oil and turns into a pleasant umami. That's why it's always used cooked, never added raw.

Is asafoetida gluten-free?

Pure asafoetida is gluten-free; however, most powdered varieties are mixed with wheat starch. Those with celiac disease or gluten sensitivity should choose a "gluten-free" labeled variety.

What is used instead of asafoetida?

Though not exactly the same, a small amount of sautéed onion and garlic mix can give a similar base aroma; however asafoetida's distinctive umami depth is unique.