hing

Hing, also known as asafoetida, is a resinous oleogum derived from Ferula species, most notably Ferula assa-foetida. The resin exudes from the plant’s root and rhizome and is collected, dried, and processed into a solid lump or ground into a powder. Commercial hing often contains a small amount of rice flour or another starch to ease handling and mellow the odor.

Raw hing has an extremely strong, fetid odor. When heated in oil, however, it releases a savory, onion- or garlic-like aroma created by sulfur-containing compounds. Because the flavor can be overpowering, hing is used in very small amounts and typically added to hot oil at the start of cooking to regulate its effect on the dish.

Culinary use is most associated with Indian cuisine, especially vegetarian dishes. Hing is a common component in Gujarati and Marathi cooking and is used to flavor lentil dishes (dal), vegetable curries, potatoes, gravies, and pickles. It is often paired with other spices and sometimes with a small amount of asafoetida powder mixed with rice flour or chickpea flour to diffuse the pungency. In traditional practice, hing is also regarded as a digestive aid and carminative, though modern evidence for medicinal effects is limited.

Etymology and history: hing is the common name in Hindi and Urdu, while asafoetida is the English term derived from Persian and Latin sources. The spice has a long history in Middle Eastern and South Asian cuisines and traditional medicine.