Asafoetida—commonly known as Hing —may seem modest in form, but its impact on Indian cuisine is anything but. With its potent aroma and flavor-enhancing qualities, its adds a secret depth to many traditional dishes. But its talent doesn’t end there. Beyond culinary delight, he carries centuries of herbal wisdom from Ayurveda, making it not only flavorful but also healthful. In this article, we’ll explore Hing’s layered benefits—culinary, medicinal, and cultural—to help home cooks and wellness seekers appreciate and use it wisely in Indian cooking. 1. What Is Hing? A Bit of History Hing is a resinous gum derived from the roots of certain Ferula species, primarily found in Iran, Afghanistan, and parts of Western India. Known for its sharp, sulfur-like fragrance, unrefined Hing resin is rarely used directly. Instead, it’s commonly mixed with neutral powders (rice/flour) to create the compound Hing powder familiar in Indian kitchens. Introduced to India centuries ago via trade...