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What Is Hing, and How Do You Cook with It?
A short guide to hing (asafoetida): how Indian kitchens use it and why it goes into hot fat first.
A small pinch
Hing, or asafoetida, has a strong smell in the pack and a savoury depth in the dish. A pinch is usually enough.
Bloom it in hot fat
Add hing to hot ghee or oil for a few seconds at the start of a tadka. That is what mellows it.
Check the label
Compounded hing can contain other ingredients. Shahi Hing contains wheat, so always read the pack if you have an allergy.