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Hing Premium Atta & Spices
ATTA & SPICES • PREMIUM

Hing

Asafoetida

Product Overview

Pure compounded asafoetida with a strong, pungent aroma. A small pinch is enough for tempering. It is used in Indian cooking for flavor, digestion, and as a natural preservative.
500g, 1kg, 5kg, 10kg
100 kg
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About This Product

Hing, or asafoetida, is one of the most pungent and distinctive spices in Indian cooking. It is derived from the dried resin of Ferula plant roots grown in arid Central Asian regions, and India imports the raw resin which is then compounded with edible starch and flour for commercial use. This product is a compounded hing made with a measured amount of asafoetida resin combined with rice flour as the base, no wheat flour is used in this formulation, making it suitable for gluten-sensitive consumers. Sourced and compounded in Gujarat and Madhya Pradesh. A very small amount a pinch, is all that is needed for tempering. It adds a distinctive, savoury, slightly garlicky aroma to any preparation it is added to.

Colour

Golden-yellow to amber, uniform fine powder

Texture

Fine, smooth powder, very small quantities used per serving

Aroma

Strong, sharp, pungent, distinctly savoury with a garlicky-onion note

Natural Qualities

Rice flour base, no wheat flour used
Suitable for gluten-sensitive consumers
Strong and potent, a pinch is sufficient
No artificial flavour or colour added
Traditional digestive spice used in Ayurvedic cooking
Used as a natural flavour enhancer in vegetarian cooking
TRANSPARENCY YOU CAN TRUST

How It's Grown & Processed

Farming Method

Hing resin is sourced from wild Ferula plants in arid Central Asian and Afghan regions. Imported raw resin compounded in India with rice flour. No synthetic additives are used in compounding.

Processing Method

Asafoetida resin imported → cleaned and quality checked → blended with rice flour in measured ratio → ground to fine powder → aroma and purity tested → packed in small airtight sealed containers.
Process Step Raw asafoetida resin quality checked on arrival
Process Step Compounded with rice flour to a fine powder
Process Step Packed in small airtight sealed containers

Shelf Life

9 months from date of packing

Storage Advice

Store in a tightly sealed airtight container, hing aroma transfers strongly to nearby foods. Keep away from light and moisture. Once opened, seal immediately after each use.
Naturally Grown

Naturally Grown

Zero synthetic inputs

Sun-Dried

Sun-Dried

Traditional methods only

Hand-Sorted

Hand-Sorted

Every single batch

Traceable

Traceable

Farm to your door

No Preservatives

No Preservatives

Clean label assured

No Additives

No Additives

Pure ingredients only

Traditional Uses

This product has been used for generations:

Pinch of hing in tadka for dal and sambar
Used in jeera rice and vegetable preparations
Added to pickle and papad formulations for flavour depth
Used in digestive spice blends and churan preparations
Core tempering spice in Jain cooking, where onion and garlic are avoided

Best Suited For

Ideal for the following buyers:

Spice wholesale distributors
Supermarket and grocery retail chains
Masala and spice blend producers
Ayurvedic and Jain food distributors
International compounded hing importers
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