HING ASAFOETIDA Annapurna powder 100g

ASAFOETIDA / HING

Manufacturer: Annapurna, India

Package: 100 g

Asafoetida (also known as Hing) is a traditional Indian spice with a strong, pungent aroma and a distinctive flavor. In powdered form, asafoetida is usually blended with rice flour, which softens its intensity and makes it easier to use.

ANNAPURNA Asafoetida features a superfine grind, allowing it to blend easily with other ingredients and distribute evenly throughout the dish.

ANNAPURNA Asafoetida contains a high percentage of pure asafoetida resin — 28%, which is one of the highest concentrations among comparable powdered products on the market.

Most asafoetida powders contain a significantly lower amount of active resin and a higher proportion of fillers. The high concentration of asafoetida in Annapurna allows for smaller usage while maintaining a rich flavor and pronounced aroma.

- Rice flour softens the sharpness of the taste and makes the spice suitable for everyday use

- Turmeric enhances antiseptic and warming properties

- Gum Arabica acts as a natural binding agent and improves the texture of the powder

Thanks to this composition, asafoetida dissolves easily in oil, distributes evenly in dishes, and fully releases its aroma during heat treatment.

ORIGIN

Asafoetida is an aromatic resin obtained from the roots of the plant Ferula asa foetida. The plant is native to Iran and Afghanistan, but the spice has gained its greatest culinary importance and widespread use in India. Since ancient times, asafoetida has been valued for its medicinal properties and used as an alternative to onion and garlic, especially in vegetarian and spiritual practices.

INGREDIENTS

Asafoetida 28%, Rice Flour 68%, Turmeric 2%, Gum Arabica 2%.

USE

In its properties, asafoetida resembles garlic but has a stronger aroma and effect.

In Ayurveda, it is used to:

- support digestion,

- reduce bloating and gas,

- relieve spasms,

- support the nervous system.

It is often combined with ginger, cardamom, cumin, and turmeric. Used in very small quantities.

Not recommended in cases of individual intolerance, during pregnancy, with high body temperature, or increased stomach acidity.

CULINARY USE

To fully release the aroma, it is recommended to lightly heat the spice in vegetable oil or clarified butter (ghee). It is used in minimal amounts — just a small pinch is enough to give the dish a rich and recognizable flavor.

Annapurna Asafoetida is ideal for:

- curries and dals,

- vegetable dishes,

- sauces and marinades,

- pickles, chutneys, and legume dishes.

The powder is convenient to use and does not require mandatory frying, although gentle heating in oil enhances the aroma.

Asafoetida does not combine with onion or garlic but perfectly replaces their flavor and aroma. It pairs well with turmeric, black mustard seeds, cumin, and ginger.