Gluten-Free Hing Powder
is back in stock!!!
As soon as I heard our hing had arrived at Newark airport, I drove straight there to pick it up. I was so excited, I couldn't wait for the delivery truck. Just got it myself!! It smelled SOOOO GOOD without even opening the package! We know you've been waiting months for us to get this back in stock, so today, we are working hard to get this to you! 

Hing comes from the dried resin of a plant from the fennel family. Traditionally, hing has been used as a digestive aid, added to legumes (beans and peas) and gas-producing vegetables. Our hing powder is pleasantly aromatic and pungent raw and becomes mellow and garlicky when cooked in ghee. It is Raw, Non-GMO, and Non-Irradiated.

This batch is tested gluten-free and Whole30 Approved! The only ingredients are asafoetida (hing) and edible gum. Absolutely nothing else added! We only use minimum amount of edible gum (Gum arabic) to make an easy-to-use powder. Edible gum is the hardened sap of acacia trees.
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.

  • 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.

  • When hing is heated with fat, such as ghee, it mellows beautifully and blends well with a variety of aromatic dishes, hinting at the presence of fragrantly sautéed leeks, onions, shallots and garlic.

  • 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 such as Low-FODMAP diet in which onions and garlic are restricted.
Devil's Dung or God's Food?
Perhaps no other food has caused such controversy when it comes to loving or hating the pungent smell of raw hing. Raw hing has been called both "Devil's Dung" due to the strong smell and "God's Food" because it's so good for you. Numerous studies have been done on the benefits of this spice!

In English, it is called both "hing" and "asafoetida." Asa is a Latinized form of the Persian word azā, which means "resin." The Latin foetidus means "smelling, fetid."

Even though there is all this talk about how bad hing smells, I guarantee you ours is the most aromatic, pleasant hing you've ever smelled. I can say this with confidence because it's the most aromatic, pleasant hing I have personally ever smelled, and I've smelled a LOT of hing!

But actually, something magical happens when hing is cooked in fat, such as ghee. Hing's pungent odor mellows to a more like mild leek or garlic and serves to balance the other spices in a dish, actually pulling all the flavors together, blending and smoothing them. It's such a cool spice, and when I found this aromatic hing, I just new I had to bring it back for you, so you could enjoy it, too! Enjoy!

~ Sandeep
Cooking with Hing
  • Simply mix a pinch of hing 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 hing 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 hing 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.

  • Stir a little hing and ghee into favorite onion-and-garlic-free pasta sauce for delicious, FODMAP-friendly marinara sauce.

  • Add a little hing and turmeric to sautéed ground meat when making chili, Sloppy Joe's, or spaghetti with meat sauce.