Hing, also asafoetida, is the dried resin from the root of a Ferula plant. In Dutch it is called duivelsdrek. Raw it smells very strong; in hot oil it mellows into a savoury flavour a little like onion and garlic.
How do you use hing?
Use a pinch, no more, and fry it for a few seconds in hot ghee or oil at the start of a tadka. Hing is common in dal and bean dishes and replaces onion and garlic in Jain cooking.
Does hing contain gluten?
Often, yes. Pure resin is very strong, so hing is usually sold mixed with flour, often wheat flour. With a gluten allergy, look for a rice flour version and read the label.
Frequently asked questions
- How should I store hing?
- In a tightly closed jar, ideally inside a second closed container, or the smell spreads through the cupboard.
- Can I leave hing out?
- Yes, but dal loses some savoury depth. A little extra onion or garlic is an alternative.