SE­CRET SPICE HELPS DI­GEST

A COM­MON IN­GRE­DI­ENT IN AYURVEDIC COOK­ING, HING PACKS A PUNCH THAT HELPS WITH BLOAT­ING

Life & Style Weekend - - TASTE - WORDS: VICKI TAY­LOR

Not many peo­ple know about this spice, but if you have ever used it you would know about the pun­gent aro­mas it per­me­ates. Asafoetida or hing, which it is com­monly called, comes from a peren­nial herb from which gum is ex­tracted for culi­nary use. Be­cause it is hard to han­dle as a gum, hing is usu­ally blended with turmeric, hence the yel­low colour.

Be­ware of cheap hing – it is usu­ally white in colour and has fillers.

Its other name is devil’s dung as it re­ally does stink. How­ever, once it’s cooked it has a flavour like onions or leeks with light gar­lic over­tones.

Some re­li­gions, glob­ally, don’t al­low gar­lic in the diet and this is where hing can be sub­sti­tuted nicely. It’s used through­out In­dia, a lot in Ayurvedic cook­ing.

This spice helps with di­ges­tion and is mainly used in veg­e­tar­ian dishes con­tain­ing len­tils and legumes, to help elim­i­nate the bloat­ing and gas that some­times can happen.

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