Wild Hing

$8.95
Article number: Grown in Afghanistan
Availability: In stock

Hing, also known as asafoetida, is the dried sap of a mountain shrub, and its flavor is incomparable and essential to many South Indian dishes. The aroma is infamously sharp when raw, but after blooming in a little bit of oil at the beginning of the cooking process, it adds a deep, savory, allium flavor — it's a wonderful alternative to those with a sensitivity to onions and garlic. Those who cook with hing know that a little goes a long way - start with 1/8 tsp and bloom it in fat at the beginning of the cooking process.

Most hing is blended with rice or wheat flour in order to prevent caking, but Burlap & Barrel has provided this gluten-free version, blended with New Harvest Turmeric, which is often used in combination with hing in cooking. Both are commonly used in rasam, a South Indian soup.

  • Origin: Mazar-e-Sharif, Afghanistan
  • Process: Dried, then ground
  • Ingredients: New Harvest Turmeric (Curcuma longa), 80%, wild hing (Ferula asafoetida), 20%
  • Tasting notes: Raw Onion • Roasted Garlic • Pear

COOKING

  • Add a small pinch to hot oil or ghee at the start of cooking a curry or stew
  • Make a tadka by tempering some hing in ghee, then drizzle the flavored oil over a dish right before serving
  • Bloom in fat and sauté greens
  • Pairs well withCloud Forest Cardamom, Andante Yellow Mustard, Wild Mountain Cumin

SOURCING

Grown in the foothills south of Mazar-e-Sharif, Afghanistan, hing is a native plant that grows wild and is harvested by local foragers. The plant resembles anise, but instead of collecting the seeds, foragers cut the plant at its base with a curved knife and collect the gum-like sap that emerges from the exposed cut. The sap is then placed in containers in a dark room to dry. After drying, the hing forms slightly sticky, resinous pebbles that are ground to a fine consistency.

 
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