BURLAP AND BARREL
Wild Hing (Asafoetida)
Hing, also known as asafoetida, is the dried sap of a mountain shrub, and its flavor is incomparable and essential to many South Indian dishes. The aroma is infamously sharp when raw, but after blooming in a little bit of oil at the beginning of the cooking process, it adds a deep, savory, allium flavor — it’s a wonderful alternative to those with a sensitivity to onions and garlic. Those who cook with hing know that a little goes a long way. Start with 1/8 tsp and bloom it in fat at the beginning of the cooking process.
Most hing is blended with rice or wheat flour in order to prevent caking, but we wanted to provide a grain- and gluten-free version, so we blended it with our New Harvest Turmeric, which is often used in combination with hing in cooking.
Origin: Mazar-e-Sharif, Afghanistan
Process: Dried, then ground
Ingredients: New Harvest Turmeric (Curcuma longa), 80%; wild hing (Ferula asafoetida), 20%
Tasting notes: Raw Onion • Roasted Garlic • Pear
Pairs well with: Cloud Forest Cardamom, Andante Yellow Mustard, Wild Mountain Cumin
Size: 1.0 oz glass jar
- About the Brand
Burlap & Barrel founded by Ethan Frisch a native New Yorker, entrepreneur and activist around food systems and social justice. Ethan has worked in kitchens as a line cook and pastry chef in New York and London, and as the chef behind Guerrilla Ice Cream and Ori Zohar who is an experienced social entrepreneur and the co-founder of Burlap & Barrel, where he leads the company's domestic operations, eCommerce and finances. Burlap & Barrel is a Public Benefit Corporation building new international food supply chains that are equitable, transparent and traceable. They are working towards ending inequality and exploitation in food systems that disenfranchise skilled farmers by Connecting smallholder farmers to high-value markets, Educating consumers about the impact of product traceability on human rights and Sourcing unique foods with terroir that are grown biodynamically and organically using traditional techniques.
- How to Use
Make a tadka by tempering some hing in ghee, then drizzle the flavored oil over a dish right before serving
Bloom in fat and sauté greens
New Harvest Turmeric (Curcuma longa), 80%; wild hing (Ferula asafoetida), 20%