Hing (हींग) is the Hindi name for a pungent spice widely used in Indian cooking. In English, hing is called asafoetida.
It is a dried gum resin obtained from the root of plants belonging to the Ferula species (giant fennel). Asafoetida has a very strong, sulfur-like smell when raw, which is why it has earned nicknames such as:
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Devil’s dung
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Stinking gum
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Food of the gods
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Inguva / Ingu / Hingu / Kayam (regional names in South Asia)
Despite its intense odor, when cooked in hot oil or ghee, hing transforms into a savory, leek- or onion-like flavor that enhances many Indian vegetarian dishes, dals, curries, and pickles.
Hing vs. Asafoetida
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Hing → the commonly used name in India.
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Asafoetida → the official English name, derived from Persian/Latin (“asa” = resin, “foetida” = stinking).
So if a recipe calls for hing and you’re outside India, look for asafoetida powder in Indian or Middle Eastern grocery stores.
How Hing is Used in Cooking
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Always used in tiny amounts (a pinch).
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Usually added to hot oil or ghee during tempering to mellow its pungency.
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Works as a substitute for onion and garlic in “no-onion, no-garlic” vegetarian recipes (common in Jain and Brahmin cooking).
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Especially pairs well with lentils, beans, and vegetable curries, helping reduce gas and aiding digestion.
Health and Traditional Uses
Traditionally, hing has been valued in Ayurveda and folk medicine for:
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Aiding digestion and relieving bloating/gas.
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Acting as an antimicrobial agent.
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Having anti-inflammatory properties.
✅ In summary:
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Hing in English = Asafoetida
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A resin from the Ferula plant family
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Strong smell raw, but transforms into a flavorful, onion-like aroma when cooked