Hing is an aromatic element and is usually put in hot ghee/oil for a raw and aromatic experience. It is best used while cooking curries and lentils. This spice also adds a distinct flavor to the recipe, and the best part is that just one pinch of hing does the job!
Native to Iran and Afghanistan, asafoetida is a spice that is obtained from the resin of the Ferula assa-foetida plant and is known for its extremely pungent smell. In India it is also known as Hing or Heeng (हींग). For those who are not accustomed to the strong aroma, the flavor of hing can be a bit overwhelming.
Hing is available in two forms – in its pure form (this is usually a hard, resin block) and in compounded form. Compounded hing is where it’s mixed with wheat to reduce the pungency and make it more consumer friendly.
From using it for its medicinal purposes to adding it to tadkas on dals, hing is a highly used spice in Indian cuisine. Which is why we picked eight brands of compounded hing available around the country to test them for their flavor and pungency. After conducting two rounds of taste tests, we chose as one of the best hing. The flavor it imparts to the dal using minimal quantity is superlative. We Also Recommend Everest Hing.