Hing (Asafetida) Nataraj 50 gm

The umami bomb of vegetarian cooking! This strong-smelling resin transforms into a savory, almost meaty flavor when cooked. A pinch compensates for the absence of onions and garlic in Jain cooking, while aiding digestion of beans and lentils. Pure hing should be used sparingly – its potent sulfurous aroma mellows into a delicious depth of flavor when tempered in oil. An ancient spice that’s stood the test of time in Indian kitchens!