Unlike spices derived from seeds, leaves, and roots, hing (also known as asafetida, or asafoetida) comes from the resin of giant fennel. The sap is extracted from the stems and root, which then hardens into a brownish-yellow lump.
Hing by itself is bitter and musky. However, that all changes as soon as it is heated in a fat, such as ghee, where it immediately mellows into a full-bodied pleasant savory flavor. It blends well with a variety of aromatic dishes, hinting at the presence of fragrantly sautéed leeks, onions, shallots and garlic.
It has a distinct highly pungent smell when raw, which some people love and some people hate.
It's a natural preservative! In Indian households, hing isn’t just thrown into chutneys, pickles, and fermented goodies for its punchy flavor—it’s the secret weapon against spoilage! This little trick keeps homemade treats fresh for ages, so families can keep munching without a care in the world. Who needs fancy preservatives when you’ve got Hing doing all the heavy lifting?
Hing is an essential ingredient in Southern Indian vegetarian cooking, and an ideal substitute for onion and garlic. This is especially good news for anyone following a restricted diet for IBS, such as a Low FODMAP diet in which onions and garlic are restricted.
