heeng

Heeng, also known as hing, is the dried resin of the perennial plant Ferula assa-foetida. Native to parts of Iran and Afghanistan and widely cultivated in the Indian subcontinent, the resin is harvested by making incisions in the plant’s root and stems, then drying the exuded materia. It is sold in solid blocks, powder blends with starch or gum, or as a liquid resin, and is used primarily as a spice and digestive aid.

The name heeng/hing reflects its transliterations across languages, with hing being common in Hindi and Urdu, and heeng a variant spelling found in some regional contexts. The resin contains sulfur compounds that impart a strong, pungent odor when raw; when cooked in oil, these compounds mellow and release a milder, onion- and garlic-like aroma.

In cooking, hing is used in very small amounts due to its potency. It is a staple in many Indian, Persian, and Central Asian dishes, especially lentil soups (dal), curries, vegetable preparations, and pickles. It is typically added after tempering in hot oil to reduce its sharpness and to better integrate with other spices.

Storage and safety notes are practical: hing should be kept in an airtight container away from heat and moisture to preserve aroma. Culinary quantities are generally safe for most people, though concentrated preparations can cause digestive irritation in some individuals or trigger allergies in sensitive people.

In culinary history, hing has been valued for both flavor and potential digestive benefits, and remains a common component of traditional spice palettes in South Asia and surrounding regions.