Rani Asafetida (Hing) Ground 21oz (600g) PET Jar ~ All Natural | Salt Free | Vegan | NON-GMO | Kosher | Best for Onion Garlic Substitute

Product Type: Ground Powder Coarse Granules
Packaging: Plastic Bottle
Net Wt. 21oz (1.3lbs) 600g)
Product of India 

Ingredients: Asafoetida, Edible Gum & Wheat as a binding agent

Method: Soak Toor dal for 30 min. and drain. Cook the toor dal in 3 cups of hot water until soft. Add the turmeric, cumin seed, asafetida, and salt. Simmer for 5 min.

• You'll LOVE our Asafetida Ground by Rani Brand--Here's Why: 100% Natural, No preservatives & Great Health Benefits…
• 🧄Strong Aroma! Asafetida has the strongest aroma of any spice...when cooked the aromas transforms, leaving behind a rich and pleasurable taste of onion and garlic.
• 🧄Packed in a no barrier Plastic Jar, let us tell you how important that is when using this, potent of all Indian Spices! Rani is a USA based company selling spices for over 40 years, buy with confidence!
• 🧄Net Wt. 21oz (1.3lbs) 600g), Authentic Indian Product, Alternate Names: Asafoetida, Hing, Heeng (Hindi)

 You'll LOVE our Asafetida Ground by Rani Brand--Here's Why:

Asafetida (sometimes spelled Asafoetida)...A Little History!

Native to Southwestern Asia, a little known spice outside of India, Asafetida is the dried resin obtained from the rhizome of the giant fennel plant. Powdered asafetida has a strong odor, reminiscent of picked garlic. In most Indian cooking it is used as a flavor enhancer and once cooked releases an onion-like flavor. It is also known as devil's dung, asant, food of the gods, jowani badian, stinking gum, hing, hengu, ingu, kayam, and ting.

Culinary Uses of Asafetida Ground:

Hing is mostly sold in a powdered form and it widely using in Indian cooking. Hing when uncooked is very pungent but gives a very nice strong flavor to the food once cooked.

• Asafoetida is an essential in Indian cooking and is used in a lot in dals, subzis and sambhars along with other spices like turmeric
• Often used as a Garlic/Onion substitute, also in dal (soups) to offset/help digest beans & lentils.
• It is sometimes used to harmonize sweet, sour, salty, and spicy components in food.
• Asafetida is used as a digestive aid, in food as a condiment, and in pickling.
• Asafoetida can be used in two ways, either cooked in oil or ghee or dissolved in water to flavor sambars and kadhi.

No onions.. no garlic? This is the spice for you!

No Onions? No Garlic? No problem. Rani Brand premium asafetida has long been used as a substitute for onions and garlic in a wide variety of recipes. Many people who suffer from allergies use this as well. Also, just as onions and garlic have a very pungent smell and taste, our asafetida is no different. , our asafetida is no different. Sniff at your own risk.

Have not Cooked with it before? (Look at our Video Recipe where the pictures are)

RECIPE: Lentil curry

Cook time: 45 minutes Prep time: 30 minutes

Serving size: 4 Heat level: Mild

2 cups Rani Toor dal

1 tsp. Rani Turmeric ground

1 tsp. Rani Cumin seeds

1 tsp. Rani Asafetida ground

salt to taste

Method: Soak Toor dal for 30 min. and drain. Cook the toor dal in 3 ½ cups of hot water until soft. Add the turmeric, cumin seed, asafetida, and salt. Simmer for 5 min.