Hing

• Asafoetida is used as a flavoring agent in lentil-based dishes, like dal, adding a savory depth and aiding in digestion. A tiny pinch is often sufficient.
• It's incorporated into vegetable curries to enhance their flavor profile, providing a savory and umami-like taste, especially in vegetarian Indian dishes.
• Hing is often used as a substitute for garlic and onions in dishes, providing a similar savory quality for those with dietary restrictions.
• Asafoetida is used to season pickles and relishes, adding a distinctive pungent and savory flavor.
• It's added to soups and stews to create a more complex and flavorful broth, particularly in South Asian cuisines.
• Asafoetida can be bloomed in hot oil or ghee at the beginning of cooking to mellow its intense aroma and release its flavor, enhancing the overall dish.

• May aid digestion and reduce bloating.
• Could help relieve symptoms of irritable bowel syndrome (IBS).
• Might possess anti-inflammatory properties.
• May help in reducing blood pressure.
• Traditionally used to ease respiratory issues.
• Can act as an antioxidant, protecting cells from damage.

Hing, also known as asafoetida, is highly pungent and should be stored properly to prevent its odor from permeating other foods. Keep it in an airtight container in a cool, dark, and dry place. A tightly sealed glass jar or metal container is ideal. Do not store it near heat or moisture, as this can cause it to lose its potency and flavor. It does not require refrigeration or freezing.