Someone asked me recently if I were stranded on a desolate island, what I would take with me, food-wise. Without hesitation I answered: hing. It’s a spice I refuse to live without. Our relationship is a love-story of a lifetime. It is almost too good to be true. Even with my husband we’ve had our ups and downs, but never with hing! It has been a smooth ride for over 20 years.
It is a great compliment considering that hing does stink! I mean, really strongly. Although not a common spice in Finland, it has been known in folk medicine for centuries and gone by the name “pirunpaska”. A polished, less derogatory translation would be “devil’s dung”. Whatever that is, it gives a clear idea of the pungent, fetid odour. Fortunately, the smell fades away when hing is sautéed. It has a delicate, unique taste. Although it is lightly stimulating, it is not a fiery spice.
The ferula asafoetida plant hing is derived from is a native of Persia and India. Alexander the Great brought it to Europe, but it never became popular on the continent. However, it is one of the most widely used spices in India.
Because of the yoga-lifestyle, we omit onions, leeks and garlic from the diet. When consumed, they increase passion and ignorance on the subtle levels of awareness. They stir the mind and agitate the senses. Although hing has a similar taste with onions and contributes to the richness of palate, it lacks the unwanted effects. On the contrary, it is considered a balancing condiment. Among other qualities, it is known to decrease flatulence and constipation.
Dry hing has a dark amber color. Because it is a resin, it is hard. It has to be ground with a hammer, rock or mortar. When added to a drop of hot ghee, it evaporates a wonderful aroma. To find pure hing outside of India is difficult. It is often powdered and mixed with wheat or rice flour, and sold in boxes. The processing makes it yellow in color. Best known brands, at least of those available in Finland, are Indian Vandevi and British Natcho.
Because it is a powerful seasoning, it has to be used with care. Only a tiny quantity is added at a stretch. In excess, it has a bitter aftertaste and can ruin the dish. Raw hing is not preferred, but I’m often adding a pinch to a salad dressing anyway. It is just one of those things I cannot resist!
Because I’m using it daily, I want to dedicate a post-entry to it. If you don’t find it in your spice-cabin, don’t worry. I suppose there is life without hing. I just don’t know about it.
9 comments:
Aha interesting. We have quite a few indian shops here (mostly owned by sikhs). I'll be looking out for it.
It is worth it! It is an unusual spice, but all Indian shops carry it. Another name for it is Asafoetida.
Only you can make 'hing' look that pretty. I never used to use hing before because of the 'stink' but once I started there was no end to it. :)
I love the aroma (I refuse to call it stink)of hing even in its raw form!
I am an Indian and my native town is Allahabad (Uttar Pradesh)...our food is not complete without hing, specially for people who come from this part of India but there are other parts too who dont use hing atall. But i have been brought up with hing going in everything and I just love it and follow it in my cooking aswell!!
You have a lovely blog and your photography is just brilliant....i m following u now! :)
Prachee, thank you for your kind words and following. I fully agree with you regarding food not being complete without hing. It is a fantastic spice. I wish to get my hands on fresh hing next time I go to India. It is way better than the one mixed with flour.
Like you i too share a deep passion for this spice & love hing even in its raw form..No dish can be complete without it.
Let me share my fav way to enjoy hing(aroma and taste)..mix a pinch or two in quickly beaten yoghurt, whisk in cool water and bring it to a broth like consistency. Add salt and hand shredded mint leaves. Whisk and enjoy.
It will take away all kinds of bloating, flatulence and aid digestion as well as replenish your pores with water.
Let me know how you like it.:)
Neha - exactly! No dish is complete without it. I'm glad I'm not alone in my hing crush :-)
I found Asafoetida in a few of my Indian recipes. Was only able to find it as a powder mixed with wheat flour and edible gum. A friend of mine said that it was used in Indian cooking to aid digestion, but that I didn't need to use it. Interesting to read here that it is enjoyed for it's flavour.
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