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

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.

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.