Hing, also known as asafoetida, is a potent and aromatic spice used in Indian cooking, known for its strong, earthy aroma and unique flavour. Derived from the resin of the fennel plant family, hing is commonly used in powdered form and is a staple in many Indian households, particularly in vegetarian and lentil-based dishes.

A pinch of hing is often added to hot oil or ghee at the beginning of cooking to enhance the flavour of dals, curries, and pickles. Its distinctive taste, which mellows when cooked, adds depth and umami to the dish, acting as a powerful flavour enhancer.

Beyond its culinary uses, hing is also valued for its digestive properties. In traditional medicine, it is used to relieve indigestion, gas, and bloating. Hing’s bold, pungent flavour and health benefits make it an indispensable spice in Indian kitchens, adding both flavour and function to everyday meals.