Hing, or asafoetida, is a resin ground with a carrier into a fine yellow powder, giving the savoury, almost oniony depth behind many vegetarian and Jain dishes. This yellow hing powder comes as 10X5X100gm, meaning ten outers each holding five 100g packs, so fifty 100g packs and five kilograms per case. The 12/120 code is the supplier case configuration.
Cooking and Uses: Add a small pinch to hot oil at the tempering stage, or straight into dals, sambhar and vegetable dishes. Use sparingly, as the flavour is intense and mellows once cooked.
Keep in an airtight container in a cool dry cupboard. The smell carries, so a well sealed jar keeps it from scenting other stock.
A: Hing is asafoetida, a plant resin ground with a carrier into powder for a savoury, oniony flavour. Q: Does it contain wheat? A: Yellow hing powder is usually cut with wheat flour, so assume it contains wheat and gluten unless the pack states otherwise. Q: How much should I use? A: Just a pinch, added to hot oil or the pot, as the flavour is very strong. Q: Who makes it? A: The maker of this trade line is not clearly confirmed, so check the packaging for the packer and origin.
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