Green Label: Asafetida Powder:

• 20g 
• 20g - Buy 6 or more for 10% off - Great option if you use in small quantity but want to save by purchasing multiple bottles.
• 1 lb bulk size
  

CONTAINS: No gluten ingredients. Processed in a facility that also handles gluten-containing ingredients.

Fun Facts about Hing

• Hing comes from the resin of giant fennel. The sap is extracted from the stems and root, which then hardens into a brownish-yellow sap.
• Asafetida by itself is bitter and musky. However, that all changes as soon as it is heated in a fat, such as ghee, where it immediately mellows into a full-bodied pleasant savory flavor. It blends well with a variety of aromatic dishes, hinting at the presence of fragrantly sautéed leeks, onions, shallots and garlic.
• Hing is said to convey both medicinal and culinary benefits.
• Hing has a distinct highly pungent smell when raw, which some people love and some people hate.
• Hing is an essential ingredient in Southern Indian vegetarian cooking, and an ideal substitute for onion and garlic. This is especially good news for anyone following a restricted diet for IBS, such as a Low FODMAP diet in which onions and garlic are restricted.

Cooking with Asafetida (Hing)

• Simply mix a pinch of asafetida with 1 tsp of ghee, olive oil, or sesame oil; sauté and add to cooked grains, legumes, or vegetables.
• Traditionally, hing has been used as a digestive aid, added to legumes (beans and peas) and gas-producing vegetables as an anti-flatulent. Add a bit to a large pot of beans or lentils when cooking.
• Combine a pinch of asafetida powder with 1 TBSP ghee in a saucepan. Sauté a colorful variety of broccoli, cauliflower, carrots, zucchini or yellow squash. Season with salt and pepper.
• Combine a pinch of hing powder with 1 TBSP ghee in a saucepan. Sauté leafy greens such as kale, collards, chard or spinach. Add curry powder and a splash of coconut milk.
• Scramble eggs with a pinch of asafetida and pure ghee or butter. Add any other vegetables you want.
• Combine a pinch of hing powder with 1 TBSP ghee and 1 tsp curry powder, and cook for a few seconds. Add grains such as millet or rice. Fry just a moment, then add broth or water and cook as normal.
• In a saucepan, heat cooked chickpeas in a mixture of ghee and a pinch of asafetida. Add spices to taste such as salt, pepper, curry powder, turmeric, cumin and coriander. Serve over rice or quinoa.
• Stir a little hing and ghee into favorite onion-and-garlic-free pasta sauce for delicious, IBS-friendly marinara sauce.
• Add a little asafetida and turmeric to sautéed ground meat when making chili, Sloppy Joes, or spaghetti with meat sauce.