Indian Culture

Asafoetida (Hing)

Asafoetida, hing in India, is the dried resin of a Ferula plant.1,2,3 Raw it smells strong; fried, it turns pleasant and often replaces onion and garlic.1,3,4

Also known as Hing

Asafoetida, called hing in India, is the dried resin from the root of Ferula assa-foetida, a plant of the carrot family.1,2,3,5 Until 2020 the plant did not grow in India; according to the Indian government, about 1,200 tonnes of raw asafoetida a year came from Afghanistan, Iran and Uzbekistan.3,5 In October 2020, the first cultivation in India began in the Himalayas.5 Raw asafoetida smells very strong because of its sulfur compounds; only when fried briefly in hot fat does its flavour turn pleasant.1,2,3,6 Orthodox Hindus and Jains traditionally avoid onions and garlic, and hing serves them as a substitute.3,4

What is hing called in English?

Asafoetida, also spelled asafetida. The name comes from Persian azā, mastic, and Latin foetida, fetid; in German it is called Asant.1,2,3,7

What is hing spice made of?

Dried resin from the root of Ferula assa-foetida, usually ground and mixed with additives such as rice flour or gum arabic so it does not clump. The Vandevi pack lists asafoetida resin, edible gum and rice flour or wheat starch.1,2,3,5,8

How do you use asafoetida?

It mainly seasons lentils, beans and peas, and also curries, pickles and vegetable dishes. It is very strong, so it is used sparingly, and the pure resin is fried briefly in hot fat.1,3

Recipes with Asafoetida (Hing)

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Sources

  1. Britannica Editors. (2026). asafoetida. In Encyclopaedia Britannica.
  2. Merriam-Webster. (n.d.). asafetida. In Merriam-Webster.com Dictionary. Retrieved October 6, 2026.
  3. Katzer, G. (2003). Asant (Ferula assa-foetida, Asafoetida, Hing). Gernot Katzers Gewürzseiten.
  4. Pai Raikar, S. (2026). Indian cuisine. In Encyclopaedia Britannica.
  5. Ministry of Science & Technology. (2020). CSIR-IHBT makes history by introducing asafoetida (Heeng) cultivation in Indian Himalayan region. Press Information Bureau, Government of India.
  6. Antani, V. & Mahapatra, S. (2022). Evolution of Indian cuisine: a socio-historical review. Journal of Ethnic Foods, 9, 15. DOI: 10.1186/s42779-022-00129-4
  7. Cornelsen Verlag. (n.d.). Asant. In Duden online. Retrieved October 6, 2026.
  8. Indian Culture: Vandevi Asafoetida Powder (Hing): ingredients on the pack.

Cite this entry

MLA

“Asafoetida (Hing).” Indian Culture Glossary, Indian Culture, https://www.indian-culture.de/en/glossar/asafoetida.

Chicago

Indian Culture Glossary, s.v. “Asafoetida (Hing),” https://www.indian-culture.de/en/glossar/asafoetida.

APA

Indian Culture. (n.d.). Asafoetida (Hing). In Indian Culture glossary. https://www.indian-culture.de/en/glossar/asafoetida