Loading...
Also known as: hing, heeng, devil's dung, stinking gum, perungayam, kayam, ingu, hingu
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A light, fragrant Goan prawn curry with a unique flavor from asafoetida (hing) and tangy tamarind. This traditional Konkani dish, made with a fresh coconut base, is simple, quick to prepare, and tastes incredible with steamed rice. Its thin, soupy consistency is perfect for soaking up.
A simple, comforting Maharashtrian meal of plain lentil stew (Varan) served over steamed rice (Bhat). Seasoned with turmeric and asafoetida, it's a wholesome and soulful dish, often considered the ultimate comfort food in Marathi households.
A simple, comforting Maharashtrian lentil soup made from split pigeon peas (toor dal). Mildly flavored with turmeric and asafoetida, this wholesome, sattvic dal is finished with a dollop of ghee and traditionally served with steamed rice, making it a staple in festive meals and everyday comfort food.
A classic Sindhi curry featuring tender lotus stem and potatoes simmered in a tangy, tomato-based gravy. The distinct, pungent aroma of asafoetida (hing) is the star of this simple yet deeply flavorful dish, traditionally served with hot phulkas or steamed rice.
When stored in an airtight container in a cool, dry place, powdered asafoetida can last for 1 to 2 years, though its potency will gradually decrease.
It contains sulfur compounds that give it a pungent, garlic-like odor when raw. This smell disappears and turns savory once cooked in oil.
Most commercial asafoetida powder is compounded with wheat flour (maida) to prevent clumping. If you are gluten-intolerant, look for brands that use rice flour or buy the pure resin.
Garlic powder or onion powder can be used as a substitute, though the flavor profile is not identical. Use about 1/4 tsp of garlic powder for a pinch of hing.
It is best used by adding a pinch to hot oil or ghee at the start of cooking (tempering). This 'blooming' process transforms its harsh smell into a savory, umami flavor.
Yes, it is a popular substitute in Jain and Sattvic diets because it provides a similar savory depth without using root bulbs like onion or garlic.
Look for a strong, pungent aroma even through the packaging. High-quality hing is usually light brown or amber in color.
It is not necessary to freeze it. Room temperature storage in a truly airtight container is sufficient and preferred to avoid moisture.
asafoetida is a versatile ingredient found in cuisines around the world. With 297 calories per 100g and 4 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 10 recipes featuring asafoetida with step-by-step instructions.
Browse recipes →Explore more ingredients similar to asafoetida.
The most-searched ingredients on CraftMyMeals.
It is a staple in Indian cuisine, particularly in dals (lentils), vegetable curries, pickles, and snacks like papadums.
