hengu

What is Hengu or Asafoetida?

Hengu (Asafoetida) is a dried gum resin extracted from the roots of Ferula plants. It is a staple spice in Indian cuisine known for its strong, pungent aroma that mimics cooked onions and garlic.

How long does Asafoetida last?

When stored in an airtight container in a cool, dry place, it can last for 1 to 2 years. However, its potency and aroma will gradually decrease over time.

Does Asafoetida contain gluten?

Most commercial powdered Asafoetida (Hing) contains wheat flour or rice flour as an anti-caking agent. If you are gluten-intolerant, look for 'gluten-free' labeled versions or pure resin.

What can I use as a substitute for Asafoetida?

The best substitutes are garlic powder or onion powder. For a closer match, use a mix of both or finely chopped leeks.

Why does it smell so strong?

The pungent odor is due to high concentrations of sulfur compounds. This smell disappears during cooking, transforming into a savory, umami flavor.

How do I pick high-quality Asafoetida?

Look for a strong, sharp aroma even through the packaging. High-quality hing is usually light yellow or amber in color and should not be overly clumped.

Is it safe to eat raw?

While not harmful, it is extremely unpleasant and bitter when raw. It should always be tempered in hot fat before consumption.

Can I freeze Asafoetida?

Freezing is not recommended as moisture can ruin the powder. A tightly sealed jar in a dry pantry is the best storage method.

Why is it used in lentil dishes (dal)?