Hing Powder | Asafoetida for Tadka & No-Onion No-Garlic Cooking
Hing Powder | Asafoetida for Tadka & No-Onion No-Garlic Cooking
Everyday tadka hing · 80g bottle, 120g refill or both
YOUR DAILY TADKA ESSENTIAL
One tiny pinch. That familiar Indian tadka aroma.
Bloom a little Hing in hot ghee or oil and bring deeper aroma to the dal, kadhi, sabzi, khichdi and legumes you cook again and again.
A little goes a long way, making everyday tadka quick and effortless.
Keep it close for the dishes Indian kitchens make day after day.
Use across dal, kadhi, khichdi, vegetables, chhole, rajma and more.
Choose the sprinkle bottle for speed or the refill for regular kitchen use.
EVERYDAY INDIAN COOKING
Where will you use it today?
Hing earns its place beside the stove because it slips easily into the food you already cook.
Bloom a pinch in ghee or oil before finishing the tadka.
Add during tempering for that familiar aromatic finish.
Use in potato, arbi, bhindi and other home-style vegetables.
Add a little during tadka for deeper savoury character.
Add to selected namkeen, chaat and snack recipes for an aromatic savoury lift.
Add a small pinch to hot ghee or oil. Let the aroma open up for a few seconds, then continue your tadka.
Choose your pack
Same hing in every pack. Pick the format that suits your kitchen.
Hing, Made Simple.
How much Hing should I use?
How much Hing should I use?
Start with a small pinch. Hing is very aromatic, so a little is usually enough. Adjust gradually based on the dish and your taste.
When should I add Hing while cooking?
When should I add Hing while cooking?
For most everyday tadkas, add a small pinch to hot ghee or oil first. Let it bloom for a few seconds, then continue with cumin, mustard seeds, chillies or the rest of your tempering.
Which pack should I choose?
Which pack should I choose?
Choose the 80g glass sprinkle bottle for everyday convenience beside the stove, or the 120g refill if your kitchen uses hing every day. The Bottle + Refill gives you both: fill the bottle now and keep the refill ready.
What is in it?
What is in it?
It is compounded hing, made from asafoetida, wheat flour and edible gum. It contains wheat, so it is not gluten-free.
Which dishes can I use Hing in?
Which dishes can I use Hing in?
It works beautifully in dal, khichdi, kadhi, everyday sabzi, chhole, rajma, other legumes and selected farsan or snack recipes.
How should I store Hing Powder?
How should I store Hing Powder?
Keep it tightly closed in a cool, dry place away from moisture, heat and direct sunlight. Reseal promptly after each use to help preserve its aroma.
