Asafoetida (Hing): India's Umami Secret

By Chef Liu Wei · October 14, 2026

What Is Asafoetida?

Asafoetida is a dried resin scraped from the roots of Ferula plants. In Hindi, it is called hing. Raw, it smells sulfurous — cooked, it delivers deep umami reminiscent of garlic and onion.

Why It Matters

In Jain and Brahmin cooking, onion and garlic are avoided. Asafoetida provides the savory depth those aromatics would otherwise contribute.

How to Use

Add a pinch to hot oil or ghee at the start of cooking. It blooms in seconds. Use in dal, sambar, potato dishes, and any lentil preparation.

Forms Available

Compounded (powder): mixed with rice flour — easy to dose, most common
Pure resin: rock-like chunks — grate or crush, much stronger

Storage

Store in a sealed glass jar, double-bagged. Keep away from delicate spices like vanilla and cinnamon.