Pungent raw, savoury and onion-like the moment it hits hot oil.
What is hing used for and how much should you add? Just a pinch. Everest yellow hing (asafoetida, perungayam in Tamil) bloomed in hot ghee is the tadka that makes dal taste like home, and it is the classic addition to dishes made from beans and lentils, traditionally included to keep heavy meals sitting light. A hing-ajwain pinch in warm water is an old household standby after festive feasts. This 50g tin lasts months. Same-day delivery across Dubai from our Oud Metha store.
Traditional household information only, not medical advice.
Across Dubai, Sharjah and Ajman
Free in-store pickup from Oud Metha.
