Looking for where to buy hing (asafoetida) in Los Angeles? You can pick it up today at Anoras Cash N Carry, 567 S Fairfax Ave in the Fairfax District, where we stock hing from LG, Everest and Desi Kitchen in sizes from a 50-gram jar (about $3.30) up to a 500-gram catering tub. Hing is the one spice that separates a flat dal from a deeply savory one, so it's worth keeping a jar on the shelf — here's how to choose it, use it, and store it.

What is hing (asafoetida), exactly?

Hing is the dried resin of a giant fennel-family plant, Ferula asafoetida. Tappers cut the living root, collect the gum that weeps out, and dry it into a hard resin that's then ground and blended. Straight from the jar it smells sharp and sulfurous — alarming, honestly. But a pinch bloomed in hot oil turns mellow and garlicky-savory, adding that hard-to-place umami note under dals, sabzis, sambar and pickles. Cooks who avoid onion and garlic (many Jain and Ayurvedic kitchens) lean on hing to do that same job.

Here's a fact that surprises people: for centuries India imported nearly all of its hing from Afghanistan and Iran. India only grew its own first asafoetida crop in 2020, when CSIR's Institute of Himalayan Bioresource Technology planted seedlings in the cold desert of Lahaul, Himachal Pradesh (CSIR, 2020). That scarcity is part of why good hing feels precious — and why a little goes a long way.

Takeaway: hing is powdered plant resin used in tiny amounts for a deep savory, allium-like flavor.

How much hing should you use?

Less than you think. A single pinch — roughly 1/8 to 1/4 teaspoon of compounded (jar) hing — is enough for a pot of dal that serves four. Most jarred hing you'll buy is "compounded," meaning the pure resin is cut with wheat flour and gum so it pours cleanly and stays mild; that's why you can measure it by the pinch instead of the grain. Add it to hot oil or ghee along with your cumin or mustard seeds, let it sizzle for a couple of seconds until the raw edge disappears, then keep going with the rest of your tempering. Never dump raw hing straight onto finished food — it needs that quick bloom in fat to soften.

Takeaway: start with a pinch per dish, bloom it in hot oil for a few seconds, and taste before adding more.

Which hing should you buy?

It depends on how often you cook with it and how strong you like it. Here's what we carry at Anoras Cash N Carry, with real sizes and prices:

• LG Hing (Asafoetida) 50 Gm — about $3.30. The easy starter jar. LG is the yellow-tin brand most desi households recognize; the 50g lasts a casual cook months.
• LG Hing (Asafoetida) 100 Gm — about $6.60. The everyday size if you cook dal and sabzi most weeks.
• LG Hing (Asafoetida) 200 Gm — about $11.00. For big families and anyone who pickles.
• Everest Hingraj Powder 100 Gm — about $8.80. Everest's Hingraj blend runs a touch stronger and more aromatic; nice if you find LG too mild.
• Desi Kitchen Asafoetida (Hing) Powder 3 Oz — about $6.60. A straightforward ground hing in a resealable pack.

If you cook Indian food a few nights a week, the LG 100g is the sweet spot. If you're new to hing, grab the 50g and see how you like it before you commit to a bigger jar.

Takeaway: LG for reliable, mild, everyday hing; Everest Hingraj if you want it punchier; start small if you're new.

Powder or rock: which hing is better?

Two forms sit on our shelf. Ground/compounded powder (the LG and Everest jars above) is what most home cooks want — pre-blended, easy to measure, and it dissolves fast in oil. Then there's pure resin in solid form, like LG Hing Rock (Asafoetida Lumps) 100 Gm (about $6.60), which is closer to raw hing. The rock is far more concentrated and pungent; traditional cooks crush a tiny piece or steep it, and it keeps its aroma longer. If you're just starting out, use the powder. If you want the strongest, most old-school flavor and don't mind handling it, the rock is the real deal.

Takeaway: powder for convenience, rock lumps for maximum strength and shelf life.

How do you store hing so it doesn't take over your pantry?

Hing's whole personality is its smell, and it will happily share that smell with everything nearby. Keep it in an airtight jar — glass or the original tin with the lid pressed firmly shut — and store it away from your tea, coffee and other spices, ideally in its own little corner or a second sealed container. Kept dry and closed, compounded hing holds its punch for a year or more. If it stops smelling like much, it's lost potency; time for a fresh jar.

Takeaway: double-seal it and store it apart from delicate ingredients.

Where can you buy hing (asafoetida) in Los Angeles?

Come see us at Anoras Cash N Carry, 567 S Fairfax Ave, Los Angeles, CA 90036, in the Fairfax District near Mid-Wilshire — a quick trip from Beverly Hills, West Hollywood, Culver City and Koreatown. We're open daily from 10 AM to 9 PM, and our hing lives in the Spices & Masalas aisle alongside the rest of your tempering staples. Prefer to stay home? We deliver within a 10-mile radius from 10 AM to 8 PM — $35.97 minimum order, $7.98 delivery, and it's free once you cross $99. You can also browse the full store from our homepage or read more about us on our Indian grocery store in Los Angeles page. Questions about a brand or size? Call us at 323-272-3617.

Takeaway: hing is on the shelf now on Fairfax, or delivered to your door across a 10-mile radius.

Frequently asked questions about hing

Is hing the same as asafoetida?

Yes. "Hing" is the Hindi name and "asafoetida" is the English one for the same dried resin from the Ferula plant. You'll see both on the label.

Is hing gluten-free?

Usually no. Most compounded hing — including standard LG and Everest jars — is cut with wheat flour so it pours smoothly, which means it contains gluten. If you're gluten-free, read the label and look specifically for a hing marked gluten-free, or use pure resin (rock) hing that lists no wheat. When in doubt, ask us and check the pack.

What can I use hing for besides dal?

Tempering for sabzi, sambar, rasam, kadhi and rice; a pinch in pickles; and as a savory stand-in for onion and garlic in no-onion-no-garlic cooking. Anywhere you want a deep, savory background note, a bloomed pinch of hing earns its place.

How long does a jar of hing last?

Because you use so little, a 50g or 100g jar can last a home cook many months to over a year. Stored airtight and dry, it keeps its aroma for a year or more — the day it stops smelling strong is the day to replace it.

Do you deliver hing in Los Angeles?

Yes. We deliver within 10 miles of our Fairfax store daily from 10 AM to 8 PM, with a $35.97 minimum and free delivery over $99. Order online and we'll bring your hing and the rest of your groceries to you.