Asafoetida is the most pungent and prevalent spice throughout Central Asia and the Middle East. It makes Indian food taste Indian. Asafoetida provides that onion-y, warming, mysterious flavour characteristic of Indian cuisine. It has an extensive history of use as both a food and medicine. Using asafoetida in any one of your dishes during the day keeps your intestine healthy and light. In Ayurveda, the traditional medicine of India, it is said that it nourishes and relieves the stagnation of the nervous tissue. Hing is loaded with myriad benefits, including nutritional elements likecarbohydrates, fibre, potassium, calcium, iron, and an abundant host of volatile essential oils for skin health
We, Malligha Asafoetida Company (M.A.C.) are one of the leading manufacturers and exporters in India of compound asafoetida (ferula asafoetida) since 1996. We practice the most efficient manufacturing methods to ensure consistently high-quality asafoetida at our state-of-the-art manufacturing facility with a core emphasis on global hygiene and food safety management standards
Since asafoetida is so fragrant, we recommend you store it in something airtight. In addition, a container that is non-porous such as shown below is preferred so that the aroma of hing doesn’t seep out.
Curious enough to try it now? Certainly you can rely upon MAC asafoetida to enhance most Indian meals. Hing spice is used in many Indian spice blends such as the popular Chat Masala, Sambar Powder, Gravy masalas and a few curry powder recipes as well! Generally, you’ll want to add it in your first stage of cooking, which is tempering your spices. The magic begins as soon as the hing hits the warm oil. After a few (15-20) seconds of tempering, asafoetida’s initial obnoxious smell should mellow, and you will be left with the delicious, mouth-watering fragrance of frying leeks. The Tadka Technique is incomplete without hing.
How to use it?
1. If you are new to using asafoetida then it may be useful for you to know when and how to use hing.
2. It’s of paramount importance to keep in mind to use this Indian spice sparingly while cooking.
3. A little amount of hing imparts a strong flavour so a pinch (upto 1g approx) for a serving of 4-6 will be enough.
4. It is also a seasoning that you can sprinkle on top of Vada batter, Curd vadas, Butter milk, Bajjis, Bondas, etc. and is also used in certain South-Indian vegetable dishes.
5. You can soak asafoetida powder as well in water if you wish to bring out a stronger taste.
6. If you are using MAC asafoetida pellets/lumps, then soak them in some warm water to dissolve them before using them for cooking. We, at MAC, use sophisticated technology called SIGMA Technology so that the asafoetida lumps could stay semi-solid for months and instantly dissolve in lukewarm water to be added in your delicacies.
However, use of hing in cooking is not just limited to Indian dishes.You can add Hing to make different types of dishes. Given below are some ideas on how to use asafoetida spice creatively for cooking.
1. Sprinkle 1/2 tsp of hing spice in warm oil with other spices before adding vegetables for making an aromatic stir fry
2. Add it along with other ingredients while making the base curry sauce.
3. Dissolve a tsp of whole or powdered asafoetida in water and add it to other liquids such as water, tamarind pulp, tomato juice, and soya sauce to make sauces.
4. You can add it to lentils, legumes, vegetable soups, stews, and casseroles. (The Japanese use it in most of their soups)
5. Mix it with other spices such as black pepper, cumin powder, and cayenne pepper for making a spice rub.
6. Use asafoetida as a pickling spice.
Thanks for reading! We bet you’ll be amazed, and your Indian cooking will be one step closer to perfection with Malligha Asafoetida.
Which recipe are you looking to try your asafoetida in? Comment below and let us know!