Profile: Hing (Asafoetida) is a spice that is extracted from Ferula Assa-Foetida; it is also known by a variety of other names in different sections of the country, including devil's dung, stinking gum, meal of the gods, and jowani badian.
Hing is made from giant fennel resin found in Afghanistan and Iran. The resin can be left pure, but in America it's usually crushed up and blended with wheat.
That'd be strong and unpleasant. To maximize funk and temper bitterness, asafetida must be fried directly in fat (oil or ghee, usually). Use the flavoured water in your dish. Heeng gives a unique umami (one of the five basic flavors) or savouriness to your food.
|Shelf Life:||1.5 Years.|
|Basic Prep:||Ready to use as is, no preparation is necessary.|
|Ways To Use:||Uses of Asafoetida In savory foods, asafoetida is used to increase depth of flavor by imitating onions, garlic, egg, and even meat. It's a mainstay in Indian cookery, used with turmeric in lentil and vegetable dishes.|
|Cuisine:||Middle Eastern, Moroccan, Turkish, Iranian.|
|Country of Origin:||Iran.|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|