Pungent resin that turns mellow and oniony in hot oil; used in Jain and Brahmin cooking instead of onion and garlic.
History
Hing is the dried resin of Ferula plants growing in Iran and Afghanistan. It came to India by trade and is used in Jain and Brahmin cooking where onion and garlic are avoided.
Why it exists
A pinch in hot oil gives an onion-garlic-like savour to lentils and vegetables.
Ingredients
- Ferula resin
- Rice flour or gum arabic (compounded)
How it's made
- Cut the plant roots and collect the milky latex
- Let it harden into a gum
- Grind with rice flour to make a powder
- Store tightly sealed
- Fry briefly in hot oil before adding food
how to eat it
Serve & eat
A pinch in tadka.
Ratings & notes
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