Wild Hing
We blend our hing with 80% New Harvest Turmeric to prevent caking. We promise, this is way better for your cooking compared to pure hing crystals.
Our Wild Hing, also known as asafoetida, is the dried sap of a mountain shrub, and its flavor is incomparable and essential to many South Indian dishes. The aroma is infamously sharp when raw, but after blooming in a little bit of oil at the beginning of the cooking process, it adds a deep, savory, allium flavor — it’s a wonderful alternative to those with a sensitivity to onions and garlic. Those who cook with hing know that a little goes a long way. Start with 1/8 tsp and bloom it in fat at the beginning of the cooking process.
Most hing is blended with rice or wheat flour to prevent caking, but we didn’t want to add grain or gluten, so we blended it with our New Harvest Turmeric, which is often used in combination with hing in cooking.
Read more about the long and rich history of hing in this fantastic piece that Vidya Balachander wrote for Whetstone Magazine.
