Wild Hing

Hing, also known as asafoetida, is the dried sap of a mountain shrub, and its flavor is incomparable and essential to many South Indian dishes. It's a wonderful alternative to those with a sensitivity to onions and garlic. Those who cook with hing know that a little goes a long way. Start with 1/8 tsp and bloom it in fat at the beginning of the cooking process.

𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐓𝐢𝐩𝐬: • Use at the start of cooking any dish that needs a deep allium flavor • Bloom in fat and sauté greens • Make a tadka by tempering some hing in ghee, then drizzle the flavored oil over a dish right before serving

1 oz glass jar, Gluten Free

Ingredients: New Harvest Turmeric (Curcuma longa), 80%; wild hing (Ferula asafoetida), 20%