LG Hing (Asafoetida) 200g is a premium large-format pack of pure asafoetida — the pungent, intensely aromatic spice derived from ferula resin that is a cornerstone of Indian vegetarian cooking. Used in tiny amounts, hing adds a savory, onion-garlic-like depth to dals, sambars, and vegetable preparations. Available at Anoras Cash N Carry in Los Angeles.

Pure LG Hing (Asafoetida) in a Value 200g Pack

• LG brand hing — pure asafoetida with a powerful, pungent, onion-garlic-like aroma
• 200g pack — excellent value for households using hing regularly in South Indian cooking
• A tiny pinch adds enormous savory depth and digestive benefits to dals and sambars
• Widely used as an onion-garlic substitute for Jain vegetarian cooking traditions

How to Use

Add a tiny pinch (1/8 teaspoon is usually enough) to hot oil in tempering before adding other spices. Use in sambar, rasam, dal tadka, and any South Indian preparation where onion and garlic are not used. Season kadhi (Indian yogurt-based curry) tempering alongside mustard seeds and curry leaves. Include in achaar (pickle) spice preparations as a digestive aid.

Frequently Asked Questions

Why does hing smell so strong? Hing’s powerful aroma comes from volatile sulfur compounds (di-sulfides) in the ferula resin. The pungent raw smell dramatically mellows when cooked in hot oil, transforming into a savory, onion-garlic-like depth of flavor.

Why is hing used in Jain cooking? Jain dietary laws prohibit onion, garlic, and root vegetables. Hing provides a similar savory, pungent depth to these restricted aromatics, making it an essential spice in Jain vegetarian cooking.

How much hing should I use? Hing is extremely potent — a pinch (1/8 teaspoon maximum) per dish is usually sufficient. Start with a tiny amount and taste before adding more. Excess hing can make a dish taste medicinal.

Allergen note: May contain wheat (some hing formulations use wheat flour as a carrier). Packaged in a facility that may handle tree nuts and sesame. Check label for the most current information.