Asafoetida Powder | Pure Hing Powder | Heeng | Perungayam | Buy Online India | Spiceora

Spiceora Asafoetida Powder (Hing) — Pure Heeng Powder | Intense, Savoury & Essential

The most transformative spice in Indian cooking — a single pinch of Spiceora Asafoetida Powder (Hing Powder / Heeng) added to hot ghee instantly fills the kitchen with a deep, savoury, umami-rich aroma that elevates every dal, curry, and vegetable dish to a completely different level. This is the spice that Jain cooks and South Indian grandmothers use as their secret weapon.

Finely ground from premium compounded asafoetida, our Hing Powder is potent, consistent, and dissolves instantly in hot oil — releasing its characteristic pungent, savoury fragrance that mellows beautifully when cooked into a dish.

Why Choose Spiceora Hing Powder?

• 💪 Highly Potent — concentrated powder, a pinch is all you need
• ✅ No Artificial Additives — pure compounded asafoetida powder
• 🌿 Kerala Quality Packed — airtight sealed to preserve pungency
• 💊 Digestive & Medicinal — trusted in Ayurveda for thousands of years
• 🌱 Jain Kitchen Essential — replaces onion and garlic in Jain cooking

How to Use Hing Powder

Add a tiny pinch (1/8 tsp or less) to hot ghee or oil and let sizzle for 2–3 seconds before adding other ingredients. Essential in dal tadka, sambar, rasam, aloo sabzi, and papad roasting. Key ingredient in Jain curries where onion and garlic are avoided. Add to pickle masala, digestive chutneys, and achar. Also effective in lentil-based dishes, idli-dosa batter, and chaat.

Health & Wellness Benefits

• 🫃 Powerful Digestive — reduces bloating, gas, and IBS symptoms
• 🩸 Blood Pressure — traditional use for managing hypertension
• 🦠 Antimicrobial — ferulic acid compounds fight bacteria and viruses
• 🌸 Anti-spasmodic — relieves menstrual cramps and abdominal pain

About This Spice

Botanical Source: Ferula assa-foetida | Common Names: Hing, Heeng, Asafoetida, Perungayam, Devil's Dung | Origin: Sourced & packed in Kerala, India

Frequently Asked Questions

How much hing powder should I use per dish?

Less than 1/4 teaspoon is enough for a dish serving 4. Start with a tiny pinch (1/8 tsp) and adjust. Hing is extremely concentrated — using too much creates an overwhelming bitterness that's hard to balance.

Can hing replace onion and garlic?

Yes — in Jain cooking and for those who avoid alliums, hing provides a similar savoury depth. It's not a perfect flavour substitute but fills a similar functional role of adding umami and base flavour.

What is the difference between hing powder and hing cubes?

Hing cubes are the pure compounded resin form, harder and more concentrated. Hing powder is pre-ground for convenience and dissolves faster in oil. Both are used identically — powder is easier to measure and dissolve.

Why does hing smell so strong?

The pungent smell comes from sulphur-containing compounds that dissipate during cooking, transforming into a pleasant, savoury aroma. The raw smell bears no resemblance to how hing tastes once cooked properly in hot oil.

Spiceora Hing — one pinch of magic in every dal.]]>