Udhaiyam Asafoetida Powder 50g

Udhaiyam Asafoetida Powder, or hing, is a pungent resin powder used in tiny quantities at the start of a dish. Straight from the jar the smell is sharp and off-putting; fried in hot oil for a second or two it turns savoury and rounded, and that transformation is the entire reason it is used.

Best for

• Tempering for dal, sambar and rasam
• Vegetable poriyal and kootu
• Pickles, and cooking for households that avoid onion and garlic

Using it

A pinch is the measure, not a spoon. Add it to the hot oil after the mustard seeds have popped and before anything else goes in, and move quickly, because it burns within seconds and turns acrid. In dishes cooked without onion or garlic it does much of the savoury work on its own. Keep the jar tightly shut and stored on its own, as the aroma will get into anything nearby.

Pack and storage

50g jar. Store in a cool, dry place, sealed after opening.