Asafoetida, or Hing, is a powerful spice with a fascinating history and a complex profile. In its raw form, it has a notoriously strong, sulfurous odor, which has earned it nicknames like “devil’s dung” in some cultures. However, when cooked in hot oil or ghee, its aroma transforms dramatically, mellowing into a savory, umami-rich flavor that is often described as a combination of garlic, onion, and leek.
Hing is extracted as an oleo gum resin from the roots of the Ferula asafoetida plant. In commerce, it is most commonly sold in powdered form, often compounded with rice or wheat flour to reduce its intensity and make it easier to use.
It is particularly indispensable in Indian vegetarian cooking, especially among communities that avoid onion and garlic, as Hing provides a similar depth of flavor. It is a staple in tempering (tadka), used to flavor dals, curries, pickles, and vegetable preparations.
