Hing/Asant/Asafoetida

Asafoetida called also Hing, is an extraordinary spice

Few people know it and very few like it. Hing is one of those spices that you either love or hate.

The name comes from the Persian ‘aza’ = mastic and the Latin ‘Foetidus’ = stinking. So stinky resin – and that describes this spice very well. It is also called Asant, sometimes also Stinkasant or Devil’s Dirt.

Hing is extracted from various plants called “ferula”

Which belong to the Apiaceae family. Fennel, parsley, caraway, anise, and lovage also belong to the same family.

Asafoetida is grown in Iran, Afghanistan, India, Pakistan and China. However, it is mainly used in Indian and Ayurvedic cuisine. Asafetida was a popular spice in Roman times.

The resin contained in the root and stems is used

To extract the resin, the root is cut and the milky white juice that comes out is collected. It is then dried, during which it thickens, becomes hard, and takes on a beige-brown color. After that, the resin clumps are ground again.

In Europe, you will rarely find Asafoetida in its pure form. Very often it is mixed with fenugreek, sometimes with wheat or rice flour, or with gumi arabicum (a resin from an African acacia).

The smell of this spice is reminiscent of garlic and onions, but much more intense

It is almost unpleasant, hence the name. The smell is bitter and pungent. Because of its strong odor, the quantities used must be minimal.

By cooking, asafoetida loses its unpleasant odor and a good garlic aroma remains. Usually, a small amount is roasted before adding the other ingredients. In general, it is digested better than garlic.

You should not use asafoetida together with onions or garlic, as they would be too strong in combination. In India, the leaves and stems of the ferula plant are also used as a vegetable.

Asafoetida/Hing goes very well with legumes and fish

But is also used in sauces and chutneys, vegetables, and meat.

It is also very popular in vegetarian cooking, where it is used as a flavor enhancer.

Another little tip:

Keep your supply of asafoetida far away from any other spice. It is so intense that it would contaminate everything else with its flavor. It’s best to store it in a hermetically sealed container!

But it is definitely worth trying!

Do you know Asafoetida yet?