What is hing?
Hing, also known as asafoetida, is a spice used widely in Indian cooking. Open the jar and you will notice a strong aroma – but as soon as it hits hot oil or ghee, it mellows into a rich, rounded flavour reminiscent of onion and garlic.
Why use hing?
- A must in dal and curry: Lentils, beans and chickpeas get a deeper flavour.
- Without onion and garlic: Adds an onion-and-garlic character to dishes where you want to leave them out.
- Goes a long way: A tiny pinch is enough – one jar lasts a long time.
How to use hing
Hing is almost always used in a tadka: spices fried in hot fat at the start or the end of cooking.
- Heat 1–2 tbsp ghee or oil.
- Add cumin seeds and, if you like, a whole Kashmiri chilli.
- Add a small pinch of hing and fry for a few seconds.
- Stir into your dal, curry or beans.
Quick tip
Short on time? Heat a pack of Dal Tadka and top it with a quick tadka of ghee, cumin and a pinch of hing – it tastes homemade in minutes.
Good to know
Vandevi hing contains wheat flour (gluten). Keep the jar tightly closed, ideally in an extra bag, as the aroma is strong.
Fancy cooking something right away? Try our recipe for chickpeas with hing and tomato.
Give your dal that extra something – order Vandevi hing here.
