Asafoetida (Hindi: Hing) is a dried resin from the roots of Ferula plants. It is sold as a powder, usually mixed with a little flour.
Origin and history
Native to Iran and Afghanistan. It has been used in Indian cooking for many centuries, particularly in vegetarian and Jain cooking, where it stands in for onion and garlic. Most hing in India is imported.
Flavor and how to use it
Smells strongly of sulfur in the jar, but turns savory and onion-like once fried in hot oil for a few seconds. Use just a pinch in dals, vegetables and tempering. Some brands are mixed with wheat flour, so check the label if you need gluten-free food.
Buying and storing
Keep tightly sealed, because the smell can spread to other spices.
More history and where it is used
Asafoetida, called hing in India, is a resin from the roots of giant fennel-like plants that grow in Iran and Afghanistan. The raw resin has a strong sulfur smell, which earned it names such as “devil’s dung”, but when cooked in oil, it turns savory and onion-like.
Where it is used: India (a key flavor in Jain, Brahmin and Gujarati vegetarian cooking, which avoids onion and garlic), Iran and Afghanistan (traditional uses), and some Middle Eastern dishes. It is often added to lentils, beans and vegetables, and is traditionally thought to help digestion.
Varieties and types
Asafoetida is sold as lumps of resin or, more commonly, as a fine powder compounded with rice flour or wheat flour. Check the label if you need a gluten-free version.
Cooking tips
Use a tiny pinch, about 1/8 teaspoon for a family-sized dish. Sizzle it in hot oil or ghee for a few seconds before adding other ingredients, and keep the jar tightly sealed because the smell is strong.
Substitutes
Garlic and onion powder in a small amount, or finely chopped garlic chives, can approximate its savory effect.
Recipes on this site that use it
In kitchens and traditions
In vegetarian traditions that avoid onions and garlic, such as Jain cooking and some Brahmin cooking, asafoetida supplies a savory depth that stands in for them. It is also commonly added to dishes that include beans and lentils, since it is traditionally thought to aid digestion. Persian cooking also uses it in small amounts, while in Europe it was once a medieval remedy.
Good pairings and ideas
- Add a pinch to hot ghee before dal, kadhi or sambar.
- Season vegetable stir-fries such as cabbage, cauliflower and potatoes.
- Mix with salt and spices for popcorn or roasted chickpeas.
- Use in pickles and chutneys.
Frequently asked questions
Why does it smell so strong?
Raw asafoetida contains sulfur compounds, which turn savory when cooked in oil.
Is asafoetida gluten-free?
Often the powder is mixed with wheat flour. Look for products labeled gluten-free if needed.
How much should I use?
A small pinch, about 1/8 teaspoon, for a family-sized dish.
This page is general information, not medical advice. If you have allergies, a medical condition or are pregnant, check with a qualified professional before using any food in larger amounts than usual.