Hing for Indian Cuisine, Curries, Dal, Soups, Pickles, Chutneys

Asafoetida is a unique spice that has been used in Indian cuisine for centuries. It is derived from the resin of the Ferula plant, which is native to Kashmir. Asafoetida can be used in a variety of dishes, including curries, dal, and soups. It is also a popular ingredient in pickles and chutneys. Asafoetida is mostly used in Indian vegetarian cooking, in which the strong onion-garlic flavour enhances many dishes, especially those of Brahmin and Jain cuisines where onions and garlic are prohibited. Heeng has many health benefits, including aiding digestion, reducing gas and bloating, relieving constipation, boosting the immune system, fighting inflammation, and reducing pain. Storage: Heeng can be stored in a cool, dark place in an airtight container for upto 12 months.