Hing: The pungent spice that makes Indian food taste Indian.. But isn’ (2024)

FAQs

What is the pungent spice used in Indian food? ›

They were alarmed by its potent smell. But when they did use it, they immediately got it. Asafoetida is the most simultaneously misunderstood and sublime ingredient in Indian cuisine. It is essentially a gum resin extracted from ferula, an herb in the celery family.

The pungent taste is the first taste that we will be discussing. Ginger, garlic, red chilies, and black pepper are the primary ingredients responsible for imparting this flavor to your dishes. However, these are not the only flavors available. Pungent food is very beneficial for your health as it helps with digestion.

'Hing' is a strong spice used in Indian cuisine. In English, it is called 'Asafoetida. '

Asafoetida, or hing as it's commonly known in India, is a perennial, flowering plant that largely grows in the wild. It thrives in dry soil in temperatures under 35C. So India's tropical plateaus and plains, humid coast and heavy monsoons rule out much of the country for hing farming.

The English word is asafoetida.

Hing or Asafoetida is often confused with Monosodium Glutamate, commonly referred to as Ajinomoto – a kind of salt used widely in Chinese cuisine. Both are not the same!

Side Effects of Hing:

Hing extracts have been investigated and proven to be safe for everyday usage. Large doses of asafoetida can cause mouth swelling, digestive problems such as flatulence and diarrhoea, nervousness, and headaches.

Turmeric, also known as the “Golden Spice of India” is a root that is easily identified by its golden colour. It is a warm and slightly bitter spice that belongs to the ginger family. It's bright yellow colour, also known as “Indian saffron” is commonly used in curries and found in most Asian dishes.

While some spices such as garlic, ginger, cinnamon, nutmeg and black pepper are generally familiar in the West, the delicately balanced blends of regional spices are what give Indian food its distinct depth of flavor.

What are very pungent spices? ›

Pungent Spices (turmeric, cayenne, sage, thyme, cumin, cinnamon, peppercorn) Horseradish.

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.” The smell—and thus the flavor—of raw hing is highly pungent when raw, but when the right amount is heated in a fat, such as ghee, the aroma and flavor ...

One of the most commonly available substitutes for asafoetida is garlic powder. Adding the spice helps alter the taste and aroma of dishes. It does not possess the sharper flavour of asafoetida, but it releases a mild flavour and provides almost a similar taste.

“It bridged the gap of flavors of onion and garlic that were prohibited due to religious beliefs in the largely vegetarian Indian communities such as Jain, Marwari and Gujarati. Despite the culinary diversity of India, hing is a constant.”

Asafoetida (Hing)

To cook with hing, is to cook with one of the most powerful aromatic spices in the world. To use hing, you must always add it to your frying pan when your oil or butter is hot. It should sizzle for a few seconds 5-20 before adding onions, garlic, or ginger.

Asafoetida is a strong spice with a pungent smell, often used in Indian cuisine. Find out how to select and store it, and the best way to use it in cooking.

Red chilli, black pepper, and clove, all have a very strong peculiar smell. These spices are added to food for their aroma and flavour.