Ever wondered about the origins of Hing?

Asafoetida, commonly known as “Hing” or “Perangayam” is obtained from the root of the Ferula plant, that grows in the arid regions of countries like Iran, Uzbekistan, Kazakhstan, Afghanistan, amongst others.

Although not conventionally obtained, it is one of those earthy ingredients you will need in your kitchen, once you have discovered its true piquant qualities.

It is obtained in the molten form and later processed, as hing in its raw form may be detrimental to consume. Different varieties of asafoetida are mixed, depending upon their unique aromas. They are then mixed with flour (maida) and edible gum to create an emulsified product. This is later processed and made available in the form of lumps or powder.

What is so intriguing about this spice is that it is extremely pungent when raw, but as soon as it is cooked in fat, it becomes subtle and aromatic. It almost teaches you not to judge too soon.

Hing could rightly be called the supporting Star of your kitchen. Add a pinch of this spice to oil along with your favorite spices, and it will blend in the backdrop, bringing out enhanced flavors of other spices. A prototype of this is “Sambhar powder.” Sambhar powder is the main component in a south Indian and Srilankan stew. A piece of hing (lump) is cooked in oil, along with other whole spices and then blended through a food processor. It is something to try at home.

A powdered form of hing is also available.

Laljee Godhoo and Co created this type of compounded Asafoetida in the 1980s. The idea to create this form of dehydrated powdered lumps was for the sake of convenience and to create more subtlety in flavor. It is ideal for everyday use in Tadkas, ‘Farsan’ and curries.

Further, the use of hing is not limited solely to these dishes. Hing may be more versatile than previously assumed.

* See the section on recipes for further details*