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Hing, also known as asafoetida or asafetida, is a pungent spice with a sharp odor and bitter flavor that’s derived from the hing plant. Used in Indian cuisine and traditional Ayurvedic medicine, hing powder enhances flavor and offers numerous therapeutic health benefits.
One of the things Indian food is known and loved for is its beautiful fusion of spices. Each spice contributes a unique flavor, but they somehow blend together perfectly. One of the spices I find really interesting is hing, also known as asafoetida (asafetida).
Hing powder has a strong, sulfurous aroma when raw, but when cooked, it mellows into a rich umami flavor reminiscent of garlic and onion. Commonly used in Indian cuisine, hing spice enhances curries, dals, and vegetable dishes.
Beyond its culinary uses, it has been utilized in traditional medicine for centuries due to its digestive and anti-inflammatory properties, which have various therapeutic effects on the body (Singh & Pandey, 2020).
If you’re curious about what hing is, its benefits, and how to use it, read on!
Nicknames for Asafoetida (Hing)
Hing powder has several nicknames due to its distinct characteristics:
- “Devil’s dung” – Because of its intense, sulfur-like odor.
- “Stinking gum” – Hing is a gum oleoresin with a naturally overpowering smell.
- “God’s food” – A reference to its medicinal properties.
- Other names: Giant Fennel, Food of the Gods, Crotte du Diable, Heeng, and Férule.
The Hing Plant, Source of Asafoetida
Hing plant refers to Ferula asafoetida, a species of Ferula from which hing spice is extracted. It is part of the Umbelliferae family, and is related to carrots, celery, and fennel. Other species of Ferula used for hing production include:
- Ferula foetida
- Ferula pseudalliacea
- Ferula rubricaulis
- Ferula narthex
The hing plant grows up to two meters tall with large green leaves reaching 40 cm long. It produces small, pale yellow flowers and reddish-brown fruits with a milky sap. The resin extracted from its rhizome and root hardens into a gum, which is then ground into hing powder. (Mahendra & Bisht, 2012.)
Where is the Asafoetida Plant Grown?
Although hing spice is a staple in Indian cooking, the plant is not native to India. Instead, it primarily grows in Iran and Afghanistan (the major producers), as well as other Asian countries, including Pakistan, Uzbekistan, Kazakhstan, and Northwest China (Xinjiang region). (Wikipedia)
India imports raw asafoetida resin and processes it into hing powder for culinary use (Reddy et al., 2019).
Health Benefits of Hing
1. Aids Digestion
Hing spice increases digestive enzyme activity, helping to relieve bloating and gas (Gupta et al., 2018). A common Ayurvedic remedy involves massaging a mixture of warm oil and hing powder onto the stomach to ease discomfort.
2. Anti-Inflammatory Properties
Rich in antioxidants, hing powder may reduce joint inflammation and improve mobility, benefiting individuals with arthritis (Tiwari et al., 2020).
3. Supports Respiratory Health
Hing spice has expectorant properties, helping to remove excess mucus and relieve asthma and bronchitis symptoms. (Mahendra & Bisht, 2012.)
4. Antimicrobial & Antifungal Properties
The volatile oils in hing powder, including α-terpineol and β-pinene, contribute to its antimicrobial effects, supporting gut health and preventing infections (Sharma et al., 2021).
Other potential benefits of hing spice include balancing blood pressure, reducing menstrual cramps, and supporting male fertility.
Ayurvedic Uses for Hing
Ayurvedic medicine has discovered many therapeutic uses for hing.
Perhaps most notably, hing is used as a digestive aid to reduce flatulence and bloating. It helps digestion in two ways: 1) it increases the secretion of salivary enzymes, thus enhancing the activity of digestive enzymes, and 2) it stimulates the production of bile from your liver. Both lead to faster digestion. (Tata 1mg)
Additionally, it also offers anti-inflammatory properties, which further provide relief from arthritis or joint pain.
In some cases, it can also help with respiratory conditions, such as asthma and bronchitis.
How to Use Hing in Cooking
Asafoetida is added to dishes like curries, lentils (dal), pickles (achaar), etc. (I use it in the filling for my baked curry puffs recipe!) Interestingly, it’s a substitute for onion and garlic in vegetarian dishes for religious reasons, which we’ll get into more later.
To enhance hing’s flavor and reduce its bitterness, follow traditional Indian cooking techniques to prepare it:
- Heat a spoonful of oil or ghee in a pan.
- Add hing and fry it in the oil or ghee for a few seconds. (This step is called “tempering”.) You can also add other spices, such as turmeric or mustard seeds.
- Mix it into your dish for enhanced flavor.
Asafetida can also be blended into a spice mix and used for cooking.
Religious Uses Associated With Asafoetida
Hing, or asafoetida, is a pungent spice commonly used in Indian cuisine as a substitute for onions and garlic, particularly among Brahmins and Jains.
Both communities often avoid onions and garlic. Incorporating hing into dishes provides a similar depth of flavor without compromising these dietary principles. (Jain Sattva and Feedreader Observe.)
In some Hindu traditions, Brahmins who adhere to sattvic dietary guidelines consider onions and garlic rajasic and tamasic foods. This means they can stimulate passion and dull the mind. They avoid these foods to maintain mental clarity and spiritual focus. Hing serves as an alternative, imparting a subtle umami flavor to dishes. (Tamil Brahmins)
Jains follow a strict principle of non-violence (ahimsa), extending it to their diet by avoiding root vegetables like onions and garlic. This is because harvesting these vegetables involves uprooting the plant, which is seen as causing harm to living organisms. Hing is utilized to enhance flavor in Jain cuisine without violating these ethical standards. (Wikipedia, Arihanta Institute, Jain Sattva, Speaking Tree, Clove Garden, and HuffPost.)
By using hing, both Brahmins and Jains can adhere to their dietary restrictions while still enjoying flavorful meals.
FAQs
No, asafoetida powder and MSG are chemically distinct with completely different flavors. Hing spice is a natural plant resin, while MSG is a synthesized flavor enhancer.
It has a bitter sulfurous flavor similar to garlic and onion, and its sulfur compounds make it smell like boiled eggs. However, when cooked, it develops a savory, garlicky, earthy smell.
Garlic powder is a great substitute. Alternatively, you can blend equal parts onion powder and garlic powder for a similar flavor.
Hing is a staple in Indian cuisine because it adds a unique and unusual flavor to dishes. Additionally, it has multiple health benefits. It’s known to aid in digestion, have antibacterial properties, contain antioxidants, and more.
Hing water is a home remedy for many digestive problems like bloating, gas, and acid reflux. It’s made by dissolving a small amount of hing in warm water and drinking it. It can also be made by adding hing to boiling water and allowing it to steep.
Where to Buy Hing
- Online retailers – Amazon or specialty spice stores
- Indian grocery stores – You can typically find fresh or powdered varieties
- Supermarkets – Some major grocery chains carry it, such as Walmart
References
- Singh, N., & Pandey, R. (2020). “Health benefits of hing powder.” Phytotherapy Research.
- Mahendra, P. & Bisht, S. (2012). “Ferula asafoetida: Traditional uses and pharmacological activity.” Pharmacognosy Reviews.
- Reddy, A., et al. (2019). “Hing spice: Import and processing in India.” International Journal of Food Science.
- Gupta, P., et al. (2018). “Asafoetida and its impact on digestion.” Journal of Medicinal Plants Research.
- Sharma, S., et al. (2021). “Antimicrobial potential of asafoetida.” Frontiers in Microbiology.
- Tiwari, V., et al. (2020). “Anti-inflammatory properties of Ferula species.” Journal of Ethnopharmacology.
Disclaimer
Please note that I am NOT a doctor or medical practitioner of any kind. Nothing in this post should be construed as medical advice. If you need medical advice you should immediately seek a physician’s care.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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