JG Hing 100gm

Asafoetida is the most simultaneously misunderstood and sublime ingredient in Indian cuisine. It is essentially a gum resin extracted from ferula, an herb in the celery family. It is usually available as a coarse yellow powder and smells like boiled eggs because of its sulfur compounds—which explains one of its other nicknames, devil’s dung. But don’t be put off by the pungency. When used properly, a pinch of hing supercharges every other spice in the pan, like salt but in a funkier way (and without any sodium). I don’t know how else to put it except to say that to me, it makes Indian food taste more Indian.