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Hing or asafoetida is cultivated in most parts of India and Pakistan. It has a pungent smell and is used in small quantities to add a great flavour to food dishes. It is especially used in the pickling of food and enhances savoury dishes greatly. It is an age-old spice known to cure bloating, gas, and IBS. It has antispasmodic and anti-inflammatory properties that help alleviate stomach-related issues rather effectively.
Benefits: Hing has anti-bacterial and antimicrobial properties that help you with respiratory issues. It is also great to treat a cold, cough and sore throat. Other benefits: To avoid bloating and acidity, add hing to your daily life. It can also reduce flatulence and help lower anxiety levels. It can clear out your skin and help keep it acne-free.
Since it has a distinctive flavour, hing is used in making dhokla, sambhar, vada pav, kadhi, khandvi, moong dal, etc.
Shelf Life:9 months.
Storage: To prevent the smell of hing spreading in your kitchen, store it in airtight container.
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