It's Time You Make Hing The Hero of Your Food

Updated: Feb 25

Hing, one of the most underrated but powerful spice, is packed with flavour and multiple health benefits. In India, just a tiny pinch of this spice works wonders. Grown mostly in Iran and Afghanistan, hing or asafoetida has a pungent smell, which dissipates upon cooking giving a pleasant umami flavour. This property of incorporating umami flavour makes it an ideal replacement for onion and garlic in a lot of dishes.

It is surprising and saddening to see how the world is aloof of the benefits and usage of hing (read more about the benefits of hing), so let's see how you can incorporate this wonderful spice in your Indian cooking.

1. Pickles

Pickles or achaar, as we call it in Hindi, are one of the condiments which use spices in abundance. Apart from imparting flavour, they also help in preserving the pickle for years. Hing, because of its digestive properties and its being a good source of antioxidants, makes itself a good spice to be used in pickles especially this mango hing pickle.

Shop Tassyam Hingwale Afghan Hing made using traditional methods and modern technologies.

2. Kachori

You know the best part about Indian foods? Our ancestors knew how to balance oily and greasy foods with health-benefitting spices and they have successfully passed on this knowledge to their next generation(s). One such food is kachori. Kachori is flaky, stuffed and deep-fried breakfast item or evening snack. The filling is mostly made with moong dal (split yellow gram), flavoured with spices like cumin, fennel, turmeric, coriander powder, ginger powder and many more. Each of these spices impart colour and flavour to the filling making the kachoris lip-smacking. But what does hing do in this? Hing works great for indigestion, thus, prevents bloating and retention of water, which can obviously happen after consuming heavy and oily foods. Hing has alkaline nature, so it helps avoiding an acid reflux.

3. Kadhi