SECRET SPICE HELPS DIGEST
A COMMON INGREDIENT IN AYURVEDIC COOKING, HING PACKS A PUNCH THAT HELPS WITH BLOATING
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.