Asafoetida ( Hing )

Asafoetida ( Hing ) is used as a digestive aid, in food as a condiment, and in pickle. It typically works as a flavour enhancer and used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries, such as dal as well as in numerous vegetable dishes. It is especially widely used in South Indian and Maharashtrian cuisine, which is mainly vegetarian, and is often used to harmonize sweet, sour, salty and spicy components in food. Asafoetida also serves the purpose as a vegetarian alternative to make food taste more full-flavoured and savoury. The spice is added to the food at the time of tempering. Sometimes dried and ground asafoetida (in very mild quantity) can be mixed with salt and eaten with raw salad. In its pure form, its odour is so strong the aroma will contaminate other spices stored nearby if it is not stored in an airtight container.