Wild Hing (Asafoetida)

$9.99 $

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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

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Burlap and Barrel | Wild Hing (Asafoetida) | Boxwalla
Wild Hing (Asafoetida)
$9.99 $