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Asafoetida Powder : Delicious Hing Recipes

September 21, 2021

With odd smell and bitter taste, Asafoetida is often categorises as a strong spice that exudes pungent smell. Obtained in form of resin or latex from various species of ferula plant’s living roots, its pungent odour and strong essence is due to the presence of sulphur compound. It not only adds a intensity and savouriness to food similar to onion and garlic, but also changes any boring dish to a feisty one with its distinct flavour.

Time and again, it has been mentioned in various ancient scriptures as an ingredient used for culinary purpose, especially in tadka or tempering process as well as for its many medicinal and therapeutic benefits. Ayurveda, as a part of its holistic treatment, strongly recommend hing as a remedy to improvise digestion. A tincture of hing can also help in relieving abdominal pain.

Cultivated in India, Pakistan, mountains of Afghanistan and desert of Iran, Hing is one of the quintessential spices used for various home remedies and in numerous recipes.

How to Use Asafoetida Powder in Cooking

Hing, widely used in Indian kitchen, is often available in powdered form as well as whole spice. It is a strong spice with even stronger fragrance.

In Indian markets, hing is often available in compound form that is diluted with turmeric, semolina or other flour. However, it is still recommended to use the spice in small quantity.

In its pure form, asafoetida is usually found as brown powder ground to coarse powder and extremely strong essence. It is extremely pungent and potent and thus must be used in small proportions. When diluted with water, a pinch or two, or up to 250 gm of main ingredient is enough to impart its complete flavour. Tempering by frying it in oil for 5 to 10 seconds or until you smell its aroma is a perfect way to use the spice. Even a small quantity is enough to instil the delicious onion-garlic like flavour in entire dish, be it gravy or dry.

Asafoetida Powder : Delicious Hing Recipes

Store Hing in a Right Way

The ideal way to store most spices is in an airtight container to prevent the spice from losing all its essence.

  • In case of Asafoetida, the more pungent the spice, so its freshness. Thus, by keeping it sealed in airtight container helps prevent the escape of its volatile oil that provides flavour to food.
  • Keeping hing in airtight container also helps keeping the spice devoid of any moisture, exposure to which can spoil it.
  • Ensure to use dry hands while opening the container and use dry spoon to take it out.

Asafoetida and its Culinary Uses

An integral part of many Indian cuisines, Hing is used to enhance the flavour of the dish as well as for its medicinal values that helps in improving digestion and keeps the bowel clear. Below are some of the recipes that use hing as one of the core ingredient.

Mango Pickle with Hing

While growing up, we all have some fond memories of pickles in some way or the other. To rediscover those memories we are sharing a recipe of a pickle packed with delish hing flavour and all time India’s favourite fruit mango. Mango pickle with hing is a treasure trove of flavours and beautiful aroma.


  • 2.5 kg Raw Mango
  • ½ kg Salt
  • 50 gm Cee Pee Bandhani Hing Powder
  • 75 gm Cee Pee Saunf
  • 200 gm Cee Pee Kashmiri Mirch Powder


  1. Wash the mango thoroughly and let them dry completely or wipe them with dishcloth.
  2. Peel the mangoes (optional) and cut them into thin slices or as per requirement.
  3. Spread the mango slices under fan on a cloth and let them dry for another 2 to 3 hours.
  4. Once the slices are dried, in large container mix all the ingredients carefully.
  5. Transfer the mixture in a clean jars (boiled and dried) and keep them under strong sun for 3-4 days.
  6. Bring the jars inside, shake them upside down carefully, and again keep it under sun for 10 to 12 days.
  7. The pickle is all ready to serve in 12 to 15 days from the day of making.

Hing Water for Golgappas

India’s love for street food is unparallel and one such street food, known by various names across country, but eaten with equal relish everywhere is gol gappas, paani puri or puchkas. The sight of these crunchy water balls with sweet, tangy and spicy water filling is enough to make our mouth water. The hing water is a perfect combination of delicious, tangy and sometimes spicy flavour.


  • 1/3 cup Tamarind Pulp
  • 1 tsp Cee Pee Bandhani Hing
  • ½ tsp Black Salt
  • ½ tsp Cee Pee Jeera Powder, roasted
  • ¼ cup Coriander Leaves, roughly chopped
  • 1 tsp Cee Pee Chatak Chat Masala
  • 2 tsp Powdered Sugar
  • 1 cup Water


  1. Begin with grinding the chopped coriander leaves with little amount of water as required.
  2. Take it out in a bowl and add to it hing powder, black salt, roasted jeera powder, powdered sugar and chat masala..
  3. Stir it thoroughly..
  4. Add water and give it a stir..
  5. Adjust salt and spices according to taste..
  6. Hing water for golgappas is ready. Serve it chilled..

Loaded with a treasure of nutritional elements including calcium, iron, fibres, potassium, carbohydrates and abundance of essential oils, Hing powder works as supplements in food besides infusing great flavours. At Cee Pee, we provide the premium quality Hing powder online. Our hing price is exceptionally reasonable while ensuring the quality and hygiene of the product. Now you can buy hing powder online for an epicurean pleasure at the convenience of your home. We offer Cee Pee products at various online portals including Amazon and Bigbasket and get best hing powder price.



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