Asafoetida Cubes (हींग) 100g

What is Asafoetida?

Asafoetida — called Hing (हींग) in Hindi, Kayam in Malayalam, and Perungayam in Tamil — is a dried gum-resin from the roots of Ferula asafoetida, a giant fennel native to Afghanistan, Iran, and Central Asia. Raw hing has an extremely strong sulphurous smell (giving it the Latin name “foetida”), but when fried in hot oil it transforms into a mellow garlic-onion aroma that is the backbone of South Indian and Jain vegetarian cooking.

Why asafoetida is special — the vegetarian “umami”

Jain and strict Brahmin kitchens that avoid onion and garlic depend on hing for the savoury depth those ingredients normally provide. Even a pinch adds a richness that no other spice can replicate — which is why hing is irreplaceable in dal, sambar, rasam, kadhi, and tempered vegetables.

Cubes vs powder — why cubes are better

Commercial hing powder is typically 2-3% real asafoetida + 95%+ fillers (wheat flour, gum arabic). Pure cube hing is nearly 100% resin. A grain-sized piece of cube hing delivers the flavour of a teaspoon of powder. More economical and traditional.

How to use

• Tempering (tadka): drop a grain-sized piece in hot oil with mustard/cumin; it will dissolve and release its aroma

• Dal and sambar: essential — pinch per serving

• Vegetable curries: cauliflower, cabbage, lentils — reduces gas/bloating

• Pickles: traditional preservative in South Indian pickles

• Buttermilk / Sambaram: a trace for flavour and digestion

Traditional health benefits

Hing is a classical digestive spice. Traditionally used to:

• Reduce bloating, gas, and stomach heaviness (especially after beans/lentils)

• Aid digestion

• Soothe infant colic (a traditional pinch in warm water, external belly rub)

• Act as a natural antispasmodic

How to store

Keep hing cubes in a tightly sealed glass or metal jar — the aroma penetrates everything nearby. Store in a cool dry place. Once opened, the cubes may become slightly softer in humid weather — this does not affect quality. Always keep away from other spices.

Product details

• Scientific name: Ferula asafoetida

• Names: Kayam (Malayalam), Hing / हींग (Hindi), Perungayam (Tamil), Ingu (Kannada), Inguva (Telugu), Asafoetida (English)

• Form: Solid cubes (near-pure resin)

• Processing: Traditional resin extraction, hand-cubed

• Net quantity: 100g

• Diet type: Vegetarian · Jain-friendly alternative to onion-garlic

• Shelf life: 24 months from packing date

• Storage: Airtight glass/metal container, cool dry place

Frequently asked questions

What is asafoetida called in Hindi, Malayalam and Tamil?

Hindi: Hing (हींग). Malayalam: Kayam. Tamil: Perungayam. Kannada: Ingu. Telugu: Inguva.

What is the difference between hing cubes and hing powder?

Cube hing is near-pure resin (nearly 100% asafoetida). Commercial powder hing is typically 2-3% asafoetida + 95% fillers (wheat flour, rice flour, gum). Cube hing is far more potent — use a grain-sized piece where you’d use 1 tsp powder.

How do I use cube asafoetida?

Break off a tiny grain-sized piece, drop into hot oil at the tempering stage — it will dissolve in seconds and release its aroma. Alternatively, grind a small piece with a drop of water to make a paste for later use.

Is hing safe for daily use?

Yes — hing has been a daily ingredient in Indian kitchens for 2,000 years. A grain-sized piece per meal is traditional. Avoid if you have a known allergy to umbelliferae family plants.

Why does hing reduce gas from beans?

Asafoetida has natural antispasmodic compounds that relax the digestive tract. A pinch in dal, rajma, or chole is a traditional way to make these otherwise gas-producing foods easier to digest.

Is hing vegetarian / Jain-friendly?

Yes — pure asafoetida is 100% plant-based (resin from Ferula roots). Jain households often use hing as the vegetarian flavour equivalent of onion-garlic.

How do I store hing to prevent smell leak?

Use a double-sealed container (jar inside a plastic box). Store away from other spices, in a cool dry place. Properly stored cube hing lasts 2+ years.