Hing, or Asafoetida, is a spice that has a unique flavour and aroma.It is deeply rooted in Indian cuisine and traditional medicine. When extracted in its natural state hing is a raw resin which is then turned into the powdered spice we use in cooking.
Hing originates from the roots of the Ferula plant, primarily found in regions of Afghanistan and Iran. Farmers make incisions in the roots to extract a milky resin, which solidifies upon exposure to air. This resin serves as the primary raw material for hing production. This resin is what you can find in our shop.
The extracted resin undergoes sun-drying, a crucial step that not only intensifies its flavours but also reduces moisture content for preservation. After that, the resin is mixed with flour and gum arabic (gond) to form a dough-like mass known as 'Hing Gum.' This mixture undergoes fermentation for several months or even years, typically in underground chambers, and sometimes, in an animal’s stomach lining. Fermentation plays a vital role in enhancing the flavour and reducing the pungent smell associated with raw hing.
Once fermentation is complete, the hing gum is milled into a fine powder, generally, in traditional stone mills to ensure a consistent texture and release the spice's full aroma and flavour. The powdered hing then has to be packaged meticulously to maintain its freshness and potency.
Beyond its cooking applications, hing holds a prominent place in traditional medicine, particularly Ayurveda. It's believed to aid digestion, alleviate respiratory issues, and possess various other medicinal properties and finds its way into a lot of ayurvedic recipes.
