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.

Ingredients

How to Use

Everest Black Hing is perfect for a richer and stronger flavour in vegetable dishes.

SCIENTIFIC NAME

Botanical Name: Ferula Asafoetida

Family Name: Umbelliferae

Commercial Part: Resin extracted from rhizome and thickened root.