The Secret of Afghani Hing

Hing, also called asafoetida, is one of the most important spices used in Indian cuisine. Hing can be used as a flavor enhancer in cooking. Asafetida is the product of ferula plants and mostly grows in Afghanistan, Iran. Hing can be extracted from the dried sap of the roots and stem of the ferula plants. Although in India it is just imported, it consumes 40% of the world’s total production of asafoetida. While the usage of hing in India is rising its cultivation is not possible in many parts of India because the climate here doesn’t suit the plant however in certain parts of Kashmir and Punjab India has started cultivating the plants.

The largest production of hing is from Afghanistan as its climate is well suited and we get the world’s best hing from here. There are two types of asafoetida namely hing Kabuli Sufaid (milky white asafoetida) and Hing Lal (red asafoetida) and India is the largest consumer of hing from Afghanistan. Even the best hing in India is imported from Afghanistan as it produces in large quantities. The reason why Afghani hing is world-famous is because of its cooking and medicinal benefits. And also as they are cultivated here we get the purest form and the finest quality. Asafoetida comes in three different forms namely tears, mass, and paste. Tears are known to be the purest form of all. Thanks to Afghanistan, as it cultivates and exports hing we can enjoy its overall benefits.

Hing is available either in lumps or finely powdered which is called compounded hing. The compounded hing consists of 30% of asafoetida raisin along with rice flour or wheat flour and gum Arabic. The compounded hing is the one that is most commonly available in the market

Storage Process: Hing should be preserved in an airtight container as it has a very strong smell because of the sulphur content and hence can affect other spices in the kitchen. If stored properly in a cool and dry place it can last even up to a year.

How Hing can be used in cooking: Even the smallest quantity or just a pinch of powdered hing is enough to extract all its flavour in the dish. Hing is a little bitter and has an aroma similar to onion-garlic. People who don’t eat onion, garlic due to some religious beliefs can use hing as an alternative. Hing has the power to make any dish exceptional due to its flavour.

Hing can either be mixed with any other spices while cooking curries or daal or a small pinch fried in one tbsp of oil can be used to cook any lentils. If the hing is in powdered form it can be used just like any other spices but remember not to sprinkle it above the dish as it might give a bitter taste and hence hing must always be cooked.

If the hing is in lump format you can crush a small piece, make a smooth paste by adding water and then add it to the dish. This will not blend well with the dish but will also bring the real flavours of hing.

You can also steep the hing in hot water and use that water as a base for the preparation of dal, soups, or sambhar.

Benefits of hing: Hing is not only used because it enhances the flavor of the dish but it is also used because of its health benefits. Since ancient times hing is used as a medicine to treat ailments.

Hing is not only used in dishes to eat but it can also be drunk. Adding ½ tbsp to warm water and drinking it can bring major benefits such as

1. Improves digestion: Hing removes all the toxins from the body and cures any issues related to indigestion. It helps in regulating the digestion process

2. Helps in weight loss: Drinking hing water increases metabolism and keeps the bad cholesterol at bay with which we feel active and hence helps in weight loss.

3. Reduces blood sugar levels: Consuming hing regularly can relax your blood vessels. Hing helps in secreting more insulin and thus decreases blood sugar levels.

4. Relieves from menstrual pain: Hing acts as a blood thinner and helps. It helps in the smooth flow of blood in the body and hence relieves from any menstrual cramps.

5. Reduces headache: Hing has some anti-inflammation properties which help in reducing headache. Drinking hing water as mentioned above can work.

Conclusion:

EFGH we always believe in authenticity and purity. We understand how magical hing can be to your dishes, hence with the passion of detail for every spices we use hing that is directly imported from Afghanistan and use it as an essential ingredient in the preparation of our Udupi kitchen masalas to make your normal food healthy, flavorsome and tasty at the same time.