laljee godhoo

India’s favourite compounded hing manufacturers since 1894. Initiating the business from South India, now LG compounded Hing is used all over the country, because of the uncompromised qualities and wide network. ‘Compounded Hing’ or ’Compounded Asafoetida’ remains an integral part of Indian Cuisine, Culture & heritage. Indian cuisine has a special emphasis on the ingredients and the spices to be used in cooking. It is one of the few spices that sets Indian cuisine apart from the other. It has a strong pungent aroma that invokes the hunger and balances the flavours in the dishes. Today, our product is available in many markets overseas. We are one of the oldest compounded asafoetida suppliers for the markets in USA, UK, Canada, UAE, Malaysia, Singapore, Australia, Japan and New Zealand. We have achieved this by maintaining strict hygiene quality and international packaging standards. Compounded asafoetida is useful as a digestive spice that has the additional benefit of lowering cholesterol and reducing gas, and other health problems. Compounded asafoetida has a special mention in Ayurveda for its anti-flatulent properties. Being India’s favourite compounded asafoetida manufacturers, our aim is to keep in mind these qualities that are proven and mentioned in our ancient knowledge. Compounded asafoetida was prescribed as a medicine very often during 19th century. Currently, L.G. as an organisation is governed by six partners – Mr. Bimal Ajit Merchant, Mrs. Heena Bimal Merchant, Mrs. Jyoti Ajit Merchant, Mr. Aroon Umakant Vahalia, Mr. Karna Aroon Vahalia, Mr. Pallav Kumud Bhatt aljee Godhoo and Co. was started in 1894 by Shri Laljee Godhoo. At that time the company exclusively dealt in ‘Lumps’ of Hing (Asafoetida) that was prepared manually by hundreds of workers employed by the company. At the time, no sophisticated machinery was used. Goods were prepared by churning products by hand. Sale of ‘Laljee Godhoo & Co.’ Asafoetida initially started in Mumbai, after which it spread to South India which is our primary market today. This was accomplished by Shri Khimji Laljee, with the aid of a Gujarati family settled in Chennai.

To Provide That Essential Tadka To Each Dish, Laljee Godhoo & Co Has Been A Trusted Manufacturer Of Compounded Asafoetida Since 1894. To Use L.G. Lumps, Cook A Piece Of This Cake In Oil To Bring Out Its Piquant Qualities. &Nbsp; As Soon As Asafoetida Is Added To A Liquid, It Brings Out An Earthy Aroma To Amplify Flavours Of Certain Dishes Like Sambhar, Rasam And Other Stews. A Pinch Of L.G. Powder Can Be Directly Added To Oil Along With Your Favourite Spices, And It Will Blend In The Backdrop, Bringing Out Enhanced Flavours Of Other Spices. Compounded Asafoetida Is &Nbsp;Also Useful As A Digestive Spice That Has The Additional Benefit Of Lowering Cholesterol And Reducing Gas, And Other Health Problems.

Laljee Godhoo & Co. blends and compounded Asafoetida and sells it all over the world under the brand name 'LG'. We are one of the oldest brands in the industry engaged as a manufacturer and exporter of quality products. We supply Asafoetida in two forms, i.e. lump and powder. We also provide Compounded Asafoetida (Hing), Hing Cake, and more. For nearly ninety years, LG was marketed only in lump form, but now it is also available in powder form in plastic and packed in paper cartons. LG compounded Asafoetida is supplied in retail packs of 100 gms, 200 gms and 500 gms. In certain parts of the country, it is also available in 50 gms pack.
Asafetida is native to Southwestern Asia. A little known spice outside of India, asafetida is the dried resin obtained from the rhizome of the giant fennel plant. Powdered asafetida has a strong odor, reminiscent of picked garlic. In most Indian cooking it is used as a flavor enhancer and once cooked releases an onion-like flavor. Asafoetida is the subtle spice that distinguishes Indian cuisine from others. Its compounded form has both medicinal as well as culinary properties. Ayurveda prescribes it as a medicine to aid digestion, lessen nervous complaints, provide relief to asthma patients and reduce high blood pressure and cholesterol. A recent study has said that it might be used in new drugs to combat A(H1N1) infection.

But in the kitchen, especially in South India, it is the indispensable item that adds taste, aroma and in some cases, the slight pungency that some dishes require. This is one product whose quality is determined by its texture and odour: it is stored in airtight containers so that the smell does not seep into other spices. The housewife who adds just the exact ‘pinch’ of asafoetida to sambar or rasam might not know the origins of the product but she knows that without it, the dish will be bland and tasteless!