An amber coloured resin extracted from the root or
stem of a perennial plant, Hing plays many roles in many cultures.
Scientifically called Ferula Assafoetida, Hing has been used as widely as in
ancient Persia, Greece, Africa and India. From being used in black magic or
warding away the evil eye to soothing stomach ailments, this spice has
significant contribution to cultures around the world. But in cuisines, its
pungent and strong aroma is put to good use as a replacement for onion and
garlic. It gives off a smooth and robust flavour when released in hot oil.
Today it is more commonly available in compounded forms. Mastering
masala blending is both an art and science.
Given the diversity of culture and
the wide variety of distinctive cuisines and taste preferences, prevalent
across the length and breadth of India, it is a skill that needs perfection and
it’s not easy. Each spice has its own distinct identity in terms of taste,
aroma, flavor, color with some even offering numerous health benefits. No
wonder, pure spices will always play an integral part in Indian cuisine
irrespective of the zone, state, community or the cooking method and hence
occupies a very special place of honor. An amber coloured resin
extracted from the root or stem of a perennial plant, Hing plays many roles in
many cultures. Scientifically called Ferula Assafoetida, Hing has been used as
widely as in ancient Persia, Greece, Africa and India. From being used in
warding away the evil eye to soothing stomach ailments, this spice has
significant contribution to cultures around the world. But in cuisines, its
pungent and strong aroma is put to good use as a replacement for onion and
garlic. It gives off a smooth and robust flavour when released in hot oil. Today
it is more commonly available in compounded forms.