WHAT IS HING(Asafoetida)?

Hing is usually a resin(gum-type semisolid) extracted from the sap of the roots of the Ferula plant. It is usually a flavoring spice but has many medicinal properties.

It is a commonly said Ramban (रामबाण) for digestive issues and could be easily identified due to its hard and pungent smell.

A well-known plant-based seasoning, it is one of the main spices in Indian kitchens and is usually added to increase the taste of Daal, curry, Chaas, Raita, Khichdi, Pickles, etc.

If you are looking to add some special flavor to your dishes or just wanted to give any dish the Asian or Indian taste then you must definitely go for it. Once it is cooked, its savory taste and aroma will make you fall in love with this.

FERULA PLANT

This plant is native to Cold and dry hilly areas of central and southern Asia. It is usually grown throughout the year in countries such as Afghanistan, Uzbekistan, Iran, Kazakistan, etc.

Raw Hing from this plant is extracted in the same way latex is extracted from rubber trees but unlike rubber trees, the Ferula plant does not grow so tall and big but rises to a height of not more than 1 meter.

The fresh resin of this pale green ferula asafoetida plant is off-white in color while amber-colored when dried.

WHY IS HING SO POPULAR AS A SPICE?

Well, this spice is uncommon in western countries but it is very popular in Asian and Australian countries. For, there are a few reasons behind that-

1-First of all this spice is highly flavourful and aromatic thus adding taste as well as aroma to the food.

2-Unlike the common spices, this spice is usually high-priced.

3-A well-known substitute for Garlic and Onion haters.

HISTORY OF HING

Earlier signs of usage of hing as a spice are mostly found in Mediterranean countries, Many Arabic, Persian, and Jewish texts also mention it as a remedial spice.

It is known to first taken by invaders to Europe who later forgot about it. But introduced in the 16th century BC in India it is now also one of the most popular spices for Indians.

MEANING OF WORD-ASAFOETIDA

Asafoetida is a mixture of two Persian words- ‘Aza’ means ‘resin’ and ‘Foetida’ means ‘stinking’, hence it is called Stinking resin or Stinking gum.

HOW DO WE GET HING FROM THE PLANT TO OUR KITCHEN?

The commonly used hing in our kitchen is actually not in raw form but compounded with Arabic gum, oils, and other ingredients.

1-First of all the resin of the Ferula plant is extracted by local farmers who then sell it to the trader.

2-The trader then sells it to manufacturers who in turn process hing into different forms, the most common of which are powdered and crystal forms.

3-Actually the raw hing is so hard and bitter in taste that it makes it mandatory to process it to reduce its power.

4-Now from the manufacturer’s side, it is mixed with raw Arabic gum powder and Rice or wheat flour, and some other materials too in different proportions.

5-It is then sun-dried and ground into powder or crystals or cake.

6-Now these are sold at a price as per the proportion of raw material present in them.

FORMS OF HING AVAILABLE IN THE MARKET

At the micro level, there are various types of hing available in the market but the most commonly used forms of hing are-

1-POWDERED HING

2-MILK FORM

3-AFTER MEALS

4-DRIED RESIN(NUKHRA)

5-CRYSTALS

ADULTERATION IN HING!

Due to its high demand in the market and its high prices, it is adulterated to provide it cheaply to the consumers.

Around 20-30 years ago this spice was not so popular and was usually non-branded, but due to its growing demand in recent times, many MNCs are struggling to provide it as cheaply as they can to their customers.

Types of adulteration in hing-

1-Nowadays the market is flooded by hing essence, which gives a strong and long-lasting aroma. So, it may be possible that the hing in your kitchen is actually not hing but only maida(wheat flour).

2-Dying hing is also one of the most common adulterations to give it different colors as per retailer’s demand.

Actually, hing color has nothing to do with consumers but there are several misconceptions about the country origin of raw hing among traders and retailers.

Some countries’ raw materials vary in price and quality and are recognized by their color. So manufacturers dye cheap material and sell it in the name of Expensive ones.

3-Due to the high prices of raw materials and to cover their margins several MNCs usually mix wheat flour with hing water and preservatives which if gets exposed to moisture could get fungus on it.

These are usually common when you purchase from retailers via traders(B2B2C) which act as a third party in between. But in this e-commerce(B2C) era customers are now more and more vigilant and prefer to buy directly from manufacturers only via online shopping.

HOW TO BE A SMART BUYER OF HING?

For getting real benefits of hing, it is necessary to purchase an ideal hing. So, here are some things to keep in mind while purchasing it-

If you are a Consumer

1-Never go for Cheap ones, although it may look attractive at once to get such an expensive spice cheaply but it is better to purchase it at ideal prices to avoid consuming fake ones.

An ideal price of hing is usually 350-450 rs per 100g box. Yeah, it’s too expensive(35000-45000rs per kg).

2-Always purchase it in less quantity, as it is not a daily use spice but it is sometimes used in Dal, Raita, kachoris, and Aaloo parathas, etc (Daily consumption of hing could lead to an upset stomach).

If you want to sell

1-Do not compromise on the quality of the hing, Provide the best at reasonable rates to consumers.

2-Aroma is one of the characteristics of hing but it should not be the deciding factor to choose it, instead take a little bit of a pinch of hing and put it on your tongue, if it is very hard and bitter in taste then surely go for it.

3-Try to purchase it from valid sources (FSSAI license holders).

BEST HING TO USE IN YOUR KITCHEN!

Although there are various types of hing in the market but for cooking purposes, you should be wise enough to choose one which is organic, easy to use, could be used for remedial purposes also, and which gives you a traditional and authentic taste.

The most commonly used Hing is powdered hing which you can easily sprinkle on any dish and mix it. A pinch of Hing powder is enough for the serving of Four Persons.

BENEFITS OF EATING HING

1-It enhances the flavor of your dishes.

2-Hing has anti-bacterial, anti-allergic, and anti-inflammatory properties.

3-Helps in good gut health thus improving digestion.

4-It treats Irritable bowel syndrome to an extent thus improving motion.

5-Hing along with daal or curd helps in good protein synthesis hence stimulating essential proteins for hair and skin growth.

6-Hing is rich in Antioxidants and heals respiratory problems too.

USES OF HING

1-Hing could be used along with Flavoured Curd(raita), helping in good digestion of food.

2-It is widely used to flavor snacks and street foods of hing, most of the tasty Indian street foods have hing added to them.

3-It could be taken along with warm water empty stomach to improve motion.

4-It could be used in the form of hing-wati and hing-peda after having meals which in turn helps in proper digestion.

5-Hing smoke could be used to avoid insects and pests.

6-It could be used as an additional spice to daal, stuffed chapatis,meat, etc, adding flavors as well as acting as a remedy.

7-It is used in a number of food products(sauces, pickles, fast foods, etc) and medicines due to its medicinal properties.

HOW TO USE HING?

1-It could be just sprinkled on any food item and has to be mixed well. Powdered hing is mostly used in such ways only.

2-One more way is to add some to the oil then cook it for some seconds then adding it to the dish. It is worth using it in daal and curry with Red chilli ( laal mirchi) tadka.

3-Another way is to add some hing to water then stirring it well until it turns milky white then pour it into the food.It is added to flavoured curd(raita) in such a way only.

PROCESSING OF HING(MANUFACTURING)

In India, This processing is usually done by small-scale industries and cottage industries.

In north India, Hathras, a small district of Uttar Pradesh is one of the most popular manufacturing hub of hing. This small city has around 140-150 small manufacturing units and 5-7 big manufacturing units thus catering to around one-third demand of the domestic market.

In central India, Mumbai has one of the oldest manufacturers of compounded hing , they also cater to the international market.

VARIETIES OF HING

The most common varieties of hing are- Kabuli Safed Hing(Off-White in color) and Irani laal Hing(Brownish Red in color).

HOW TO EARN MONEY WITH HING?

1-You could set up your own processing unit of compounded hing, all you need is just 400-500sq feet of working space and raw materials along with some cash-in-hand.

2-You could trade compounded hing or export it due to its high demand in other nations also.

3-Government is trying to grow Ferula plants in dry and cold regions of northern India, if the plan succeeds there are a lot more possibilities to earn from there.

4-If you have entrepreneurship skills then you can also make many food products or medicines with the use of hing.

5-If you want to earn part-time from hing then you could purchase it directly from manufacturers and sell it to hotels and restaurants. It has a good demand for HORECA.

FREQUENTLY ASKED QUESTIONS(FAQs)

Is Asafoetida(Hing) Safe to consume?

Yes, it is safe to consume in small to moderate amounts.

Can hing be taken in/during pregnancy?

Well, there are mixed views about it. Our Advice is to avoid it as far as you can. But if you could not resist consuming it then consume it only after consulting your doctor.

How to Remove the smell of Asafoetida from food?

Sometimes, Asafoetida(hing) smell could be bothersome. To get rid of it, put some hing in a cooking pan then add some ghee, butter, or hot oil to it and mix them well on a low flame for 1.5-2 minutes.

Now, after adding it to your dishes you could sense that the pungent smell of hing is gone.

Who should avoid consuming Asafoetida(hing)?

People who suffer from the problem of loose stools, epilepsy, have bleeding disorders should avoid consuming it. Also, lactating women and Pregnant ladies should avoid consuming it.

Is Hing Healthy?

Yes, Hing is extremely healthy. It not only improves digestion but also boosts the immune system and is also heart-healthy.

Is Hing harmful to Health?

No, Hing is completely safe for human consumption. It is an extremely healthy spice if taken in small to moderate amounts.

What are the Disadvantages of Hing?

Hing could cause burping, diarrhea, and swelling of lips, or may trigger the bleeding disorder.

How much Asafoetida(Hing) is imported to India?

Around 1200-1500 tonnes of Hing is imported to India Annually costing around 900-1000 crores of rupees.

Can hing cure Gas?

Yes, Hing could give relief in stomach gas. It aids digestion and is a well-known remedy for flatulence.

Can Hing kill a Tree?

Hing is known to kill the roots of a tree. There had been certain instances that were covered in media too about the killing of several trees using Asafoetida and Copper sulfate solution.

Can Hing avoid pregnancy?

Certain studies had been done which says that hing having abortifacient properties could lead to miscarriages in certain conditions, however, these have not been proven universally yet.

Can hing be given to infants?

Well, it is not advisable to give hing to infants through mouth but hing works magically in eradicating stomach aches in infants(rubbing hing gently around the belly button in a clockwise direction), it also helps in curing cough and cold to some extent in infants.

Also, it is a traditional belief that putting some hing below the pillow of an infant helps to keep negativity away from it.

Can hing induce periods?

No, It cannot. But, hing is said to be helpful in controlling period cycle and period pain.

Can hing be eaten raw?

It is very difficult to consume raw hing due to its pungent smell and hard taste. If eaten, it could lead to diarrhea, lip swelling, and skin rashes.

It is advisable to consume hing only after mixing in any foodstuff or after cooking only.

Can hing be eaten during Navaratri?

Well, people who keep fast during Navratri avoid hing and stuff made using hing, so better to avoid it if you keep fast during Navratri.

How hing is made/produced?

Hing is derived from the sap of the roots of ferula asafoetida plant. This sap is then processed with wheat flour, Arabic gum, and other ingredients to give consumable Hing powder or Hing cake.

How Hing is kept?

Hing should be kept in an airtight container away from moisture and direct sunlight. It should not be kept along with other spices as its smell could be spread all over affecting other spices also.

How hing is extracted?

Hing is extracted from the sap of the roots of the ferula asafoetida plant. Its root is exposed to the surface by cutting the plants very close from the roots. The roots secrete a milky resin which is collected by the local farmers. Once the resin hardens it is ready to sell in the market.

One plant gives only around 500g of resin only which makes hing quite expensive.

How hing is good for health?

Hing has anti-bacterial, anti-microbial, anti-inflammatory, and anti-allergic properties and is loaded with dietary fiber which makes it very healthy to consume.

Hing helps in curing the problems such as Indigestion, Irritable Bowel Syndrome(IBS), Abdominal pain, period pain, and certain respiratory illness too.

What Hing is called in English?

Hing is called “Asafoetida” in English.

Which place is famous for hing in India?

Hathras, a small district(around 50 km away from Agra)in Uttarpradesh is very famous for its traditional taste of hing. It has many small-medium enterprises which manufacture hing in a traditional way. Out of which around 30 percent enterprises are involved in the manufacturing of hing from British times.

Hathras hing is very famous for its pleasant smell and unique taste and is very much in demand in foreign countries too.

It is so much famous that it had been covered under odop(one district one product) scheme of Uttar Pradesh which gives hing as a unique identity to this city. Several startups have been funded in the city to promote the manufacturing of hing in traditional ways here.

Which country is the largest producer of hing in the world?

Afghanistan and Iran are the largest producers of hing in the world. These cater to around 60-70 percent of the demand of the world. Other countries which produce hing too are Uzbekistan, Tajikistan, Kazakhstan, etc.

Is Hing cultivated in India?

Hing is usually not cultivated in India but research and experiments are going on to cultivate it in our own country in the regions of dry and cold regions of Himachal Pradesh and Ladakh.

Why ‘Made in India” hing is a big deal?

India is one of the largest consumers as well as importers of hing all across the world. As a traditional spice having various medicinal properties also, hing is widely used for direct consumption as well as for manufacturing various ayurvedic medicines as well.

Which country is the largest exporter of Hing to India?

Afghanistan is the largest exporter of Hing to India, It caters to around 90 % of demand in India. The next big exporters are Iran, Uzbekistan, Tajikistan, and some other central Asian countries.

Why is Hing costly?

Hing plant(Ferula Asafoetida) takes 4-5 years for its full growth and a single plant could only yield up to 500g of resin so it is very expensive.

Which country Asafoetida is Best?

Asafoetida derived from Iran and Tajikistan are best to use for medicinal purposes while Afghanistani hing (from Mazar-e-sharif) is best to make compounded hing.

In which state Hing will be grown first time in India?

Himachal Pradesh.

What is Indian Hing made up of?

Indian Hing is made up of a mixture of Hing resin, Arabic gum, and essential oils.

What is the purest form of Asafoetida(hing) available in the Market?

Nukhra hing granules are the purest form of Hing available in the market. These are the actually dried resin derived from the sap(watery fluid) of the Ferula Asafoetida plant.

Though expensive this is the purest form of hing and should be consumed only in very very small amounts. A small granule of Nukhra hing is enough to make any dish for 25-30 servings.

What is the shelf life of hing?

Though the dried and purest form of Hing hardly gets rotten, the hing which is available in the market has a shelf life ranging around 3-18 months based on how they have been processed and which country raw material is used.

Well, the price does not decide the shelf life of hing but the process decides so it is not compulsory that hing which is expensive should have more shelf life.

Is hing good for the Liver?

Well, Hing is beneficial for the overall digestive system, it increases the production and release of bile juice from the liver which is helpful in digesting fats. Hence, it is good for the Liver.

Can we drink Hing water daily?

Yes, we can drink Hing water daily which could help in improving the digestive system, increasing metabolism, and improving skin health. But drink hing water daily only on the advice of your dietician or doctor. They would advise you for it only as per your body needs.

Can I drink Hing water after eating?

You could have Hing added to warm water along with ajwain and Himalayan rock salt post-meal for good metabolism but remember to take this in moderation or based on your doctor’s or dietician’s advice.

What brought Asafoetida to India?

Some say that Hing was bought by Alexander’s army around 300 BC from the Hindukush region(nearby Pakistan and Afghanistan) While Others believe that Hing came to India from Kabul(currently Afghanistan) in around 500-600BC.

So, Hing may have been bought in India due to war and trading.