We offer 3 hing asafetida products: Green Label Blue Label (Batch-Tested Gluten-Free) Gold Label (Batch-Tested Gluten-Free) Both of these products have exactly the same ingredients in the same ratios. The only difference is that Blue Label is batch-tested gluten-free and the Green Label is not tested. Green Label: Asafetida Powder: 20g 20g - Buy 6 or more for 10% off - Great option if you use in small quantity but want to save by purchasing multiple bottles. CONTAINS: No gluten ingredients. Processed in a facility that also handles gluten-containing ingredients. Blue Label: Asafetida Powder, Batch Tested Gluten-Free: 20g 20g - Buy 6 or more for 10% off - Great option if you use in small quantity but want to save by purchasing multiple bottles. 8 oz Bulk Size Blue Label and Green Label Asafetida Powder have exactly the same ingredients in the same ratios. The only difference is that Blue Label is batch tested gluten-free and the Green Label is not tested. Gold Label: Pure Resin Lumps, Batch Tested Gluten-Free 15g 20g - Buy 6 or more for 10% off - Great option if you use in small quantity but want to save by purchasing multiple bottles. 1 lb bulk size To use, either grate a tiny amount off with a microplane in the exact quantity you need, or crush the lump to break off a pinch using a heavy mortar and pestle, then grind the smaller amount into a powder. Lump hing is even more potent than our asafoetida powder, so use sparingly. Pure Indian Foods 100% pure asafetida lumps smell mouthwateringly delicious, like garlic or leeks! What is Hing (Asafetida)? Hing (asafetida) is made from the dried resin of a giant fennel-family plant. It is essential to Indian cooking and pleasantly aromatic and pungent raw, but it becomes mellow and garlicky when cooked in ghee. Hing is a wild-crafted product, so organic certification is not available. Farmers can cultivate other spices; therefore, those spices can go through the organic certificate process. This is harvested in the wild, so it can't. This really is the best and most aromatic hing that you can buy. IT IS VERY POTENT, SO YOU ONLY NEED TO USE ONLY A PINCH. This raw hing powder is 8-10 times stronger than most compound hing powder sold in grocery stores. INGREDIENTS: Asafoetida (Hing), edible gum. Absolutely nothing else added. Our pure aromatic raw hing contains only the minimum amount of edible gum (Gum arabic) to make an easy-to-use powder. Edible gum is the hardened sap of acacia trees. No anti-caking agents added. Lumps may form, which is natural and normal. Species: Ferula assa-foetida Other names: A Wei, Asafétida, Ase Fétide, Assant, Crotte du Diable, Devil's Dung, Ferula Asafoetida, Ferula Assa Foetida, Ferula assa-foetida, Ferula foetida, Ferula pseudalliacea, Ferula rubricaulis, Férule, Férule Persique, Food of the Gods, Fum, Giant Fennel, Heeng, Asafetida hing, Asafetida. Read more about hing... This is a picture of me with the package of hing in the back of my van. As soon as I heard our hing had arrived at Newark airport, I drove straight there to pick it up. I was so excited, I couldn't wait for the delivery truck. Just got it myself!! It smelled SOOOO GOOD without even opening the package! I really love hing. I have fond memories of growing up in India, where my mother would give a tadka of hing in ghee (sauté hing in ghee) and add it to the food she prepared. Because of her tadka, the whole kitchen would be filled with a beautiful aroma. She wouldn’t have to “text” family members to come for the meal; everyone just rushed to the kitchen right away. However, the terrible quality of Hing available in the U.S. market shocked me, so I started my search for a good quality hing. It took me several years and multiple international trips, after which I discovered this lovely fragrant hing. It is up to 10x stronger than other compound hing powders found in the market, so you need to use only a pinch. This hing powder reminds me of my childhood memories and all the hearty meals that my mom prepared for our family. Give it a try and let me know how you liked it. If you love hing like I do, then this is the hing powder that you have been looking for. Your foodie friend,Sandeep Agarwal, Herbalist Fun Facts about Hing Hing comes from the resin of giant fennel. The sap is extracted from the stems and root, which then hardens into a brownish-yellow sap. Asafetida by itself is bitter and musky. However, that all changes as soon as it is heated in a fat, such as ghee, where it immediately mellows into a full-bodied pleasant savory flavor. It blends well with a variety of aromatic dishes, hinting at the presence of fragrantly sautéed leeks, onions, shallots and garlic. Hing is said to convey both medicinal and culinary benefits. Hing has a distinct highly pungent smell when raw, which some people love and some people hate. Hing is an essential ingredient in Southern Indian vegetarian cooking, and an ideal substitute for onion and garlic. This is especially good news for anyone following a restricted diet for IBS, such as a Low FODMAP diet in which onions and garlic are restricted. Devil's Dung or God's Food? Perhaps no other food has caused such controversy when it comes to loving or hating the pungent smell of raw hing. It has been called both "Devil's Dung" due to the strong smell and "God's Food" because it's so good for you. Numerous studies have been done on the benefits of this spice! In English, it is called both "hing" and "asafoetida / asafetida." Asa is a Latinized form of the Persian word azā, which means "resin." The Latin foetidus means "smelling, fetid." Even though there is all this talk about how bad it smells, I guarantee you ours is the most aromatic, pleasant hing you've ever smelled. I can say this with confidence because it's the most aromatic, pleasant hing I have personally ever smelled, and I've smelled a LOT of hing! When I found this hing, I just knew I had to bring it back for you, so you could enjoy it, too! Enjoy! ~ Sandeep Cooking with Asafetida (Hing) Simply mix a pinch of asafetida with 1 tsp of ghee, olive oil, or sesame oil; sauté and add to cooked grains, legumes, or vegetables. Traditionally, hing has been used as a digestive aid, added to legumes (beans and peas) and gas-producing vegetables as an anti-flatulent. Add a bit to a large pot of beans or lentils when cooking. Combine a pinch of asafetida powder with 1 TBSP ghee in a saucepan. Sauté a colorful variety of broccoli, cauliflower, carrots, zucchini or yellow squash. Season with salt and pepper. Combine a pinch of hing powder with 1 TBSP ghee in a saucepan. Sauté leafy greens such as kale, collards, chard or spinach. Add curry powder and a splash of coconut milk. Scramble eggs with a pinch of asafetida and pure ghee or butter. Add any other vegetables you want. Combine a pinch of hing powder with 1 TBSP ghee and 1 tsp curry powder, and cook for a few seconds. Add grains such as millet or rice. Fry just a moment, then add broth or water and cook as normal. In a saucepan, heat cooked chickpeas in a mixture of ghee and a pinch of asafetida. Add spices to taste such as salt, pepper, curry powder, turmeric, cumin and coriander. Serve over rice or quinoa. Stir a little hing and ghee into favorite onion-and-garlic-free pasta sauce for delicious, IBS-friendly marinara sauce. Add a little asafetida and turmeric to sautéed ground meat when making chili, Sloppy Joes, or spaghetti with meat sauce. Sautéing asafetida in ghee READ:NPR Meet Hing - The Secret-Weapon Spice Of Indian Cuisine Customer Reviews "Wow! It makes the mass market brands taste like sawdust!" KP from New York "What a smell! Delicious and not mixed with cumin or other fillers." Els-Nathalie Van Turnhout from Kissimmee, FL "A tiny bit goes a long ways. Very strong and powerful." Shawna B. from Vancouver, WA
