Heeng | Hing | Asafoetida । Asafetida
Asafoetida is an essential spice used in Indian recipes. It adds flavor to your food and is benefecial for health too.
हिंदी में पढ़िए - हींग । Heeng | Hing | Asafoetida । Asafetida
Various Names of Asafoetida
It is known as heeng in Hindi. It is known as Hindung in Sanskrit, Heeng in Hindi, Marathi, Gujarati and bangla. Ingu in Kannada, Yang/ Saap in Kashmiri. It is known as Kayam and Perungayam in Malayalam. Haingu in Oriya, Inguva in Telugu.
Varieties of Asafoetida
Raw Asafoetida is white in color. It gradually changes color. Firstly it is yellow then red and finally it is brown. Raw asafoetida has a very strong smell to it. IT is used in various forms such as asafoetida powder, asafoetida paste, asafoetida oil. The roots of this plant is also used as a medicine.
How to store Asafoetida
Store it an air tight container. If kept open its fragrance escapes.
Do not let any moisture in, Else it turns out bad.
Open the container with dry hand and use dry sppoon for taking it out.
Thing to care while buying Asafoetida
As the asafoetida might also be adulterated, make sure it has a strong smell to it while you buy it in open.
Where to Buy Asafoetida
Asafoetida is available at any grocery store in stick or powder form. You can also purchase it online.
Uses of Asafoetida
Due to its strong smell and flavor Asafoetida is an essential spice. The sweet and spicy digestive pills are relished by all. Asafoetida improves digestion and keeps your bowel clear. If you have stomach ache have it with a bit of salt and it will be relieving. If you have tooth ache or cavity then it also relieves you from tooth ache if pressed against teeth.
Culinary uses of Asafoetida
Mango Pickle with asafoetida
Aam ka Heeng Wala Achar - Mango Pickle with Asafoetida
Potato fry with asafoetida
Hing Jeere ke Aloo - Potato fry with Asefetida and cumin seeds
Basic gravies for Curry
Basic Gravies for Curry - Part 1 । विभिन्न प्रकार की ग्रेवी - 1 । Vegetarian Curries and Gravies
Masala Water for golgappa
Pani Puri ka pani | गोलगप्पा का पानी बनाने की विधि | Pani Poori ka Meetha Pani
Spicy Amla chutney
Spicy Amla Chutney Recipe | आंवला की तीखी चटनी । Spicy Indian Goosberry Chutney
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26 August, 2019 06:13:25 AM SAIFULLAH SIDDIQUI
NISHA JEE, HEENG K BAAREY HUMLOG KAFI JANTEY THAY. ( HUMLOG U.P BORN, PAKISTANI, 40 SAAL SE AMERICAN HYN.) MAGAR AAP K IS PAGE SEY AUR ZEYADAH MALOOMAT HUEE HY. AAPKO BAHOT, BAHOT DHANIYA BAAD HO.
28 April, 2018 02:17:53 AM Nat Violen
Ma'am, thanks again for your kind support on youtube the other day. I hope I may post another question. When buying hing I turn to Afghan or Pakistani shops in town. They all offer the same product in a blue and yellow tin, branded Vandevi and manufactured in Mombai. I'm not happy with the ingredients list which says; Rice flour, gum arabic, asafoetida, turmeric, wheat flour. I.e it contains only a smaller part of asafoetida and I specifically wonder about the gum arabic. I did some online research to find out about alternatives I could order online and found two. The first is offered from a shop which specializes in organic spices and usually has a good reputation. Their own hing blend contains powdered fenugreek seeds to prevent it from clustering - the ratio is not mentioned on their website but I can ask them. Will the taste of fenugreek disturb in some recipes? The other one is branded by Farmer's grain and the label says "product of India". Ingredients list: Asafoetida, gum arabic, wheat flour. So the main ingredient is asafoetida and it should come closest to the hing flavour. Although it again contains gum arabic. Which one would you recommend? Sincerely yours Nat