Salteen Ingredient Knowledge Base
Hing (Asafoetida)
हींग
थोड़ी सी हींग — और खाने में आ जाती है जान। A pinch of asafoetida that changes everything — the secret of Banarasi cooking.
Hindi Name
हींग
Type
Spice
Origin
Imported, Used in Varanasi
Season
Year-Round
Taste
Pungent and Savoury
Category
The Salteen Story
हींग — वो राज़ जो हर बनारसी माँ जानती है। Used in pinches, not tablespoons — but its absence is immediately noticed.
Hing is the great secret of North Indian cooking. It is used in such small quantities that you cannot identify it in the final dish — but if it were absent, something would be unmistakably missing. It adds a savoury, almost umami depth that amplifies all the other flavours around it.
At Salteen, hing goes into our pickle masalas in small but precise quantities — its digestive properties help counteract the gas that can sometimes come with heavy spiced preparations, and its flavour adds the background savoury note that distinguishes a Banarasi masala from any other.
Hing is also the traditional substitute for onion and garlic in Jain cooking — making it one of the most important spices in our Jain-friendly product range.
A pinch of hing in the right moment — into hot oil, just before the other spices — releases an aroma that tells you the dish is going to be extraordinary.
— Salteen, Banaras Ka SwadTaste Profile
The Flavour of Hing (Asafoetida)
Why It Matters
Health Benefits
Asafoetida has been used in Ayurvedic and traditional Persian medicine for thousands of years — primarily as a powerful digestive and antispasmodic.
Digestive Powerhouse
Hing stimulates digestive enzyme secretion and reduces intestinal spasm — making it the most effective natural remedy for bloating and gas.
Antimicrobial
Strong antimicrobial properties against bacteria, fungi, and certain viruses — traditional use as a food preservative.
Blood Pressure
Contains compounds that may help relax blood vessels and lower blood pressure.
Anti-flatulent
The most immediate and effective natural anti-flatulent spice — works within minutes when consumed.
Note: The above reflects traditional and general nutritional knowledge. Consult a healthcare professional for personal dietary advice.
Farm to Jar
Where It Comes From
🌿 Imported Resin — Used in Varanasi
Asafoetida is a resin harvested from the roots of Ferula plants native to Afghanistan and Iran. India does not produce hing — we import the raw resin and compound it with flour for use in cooking. We source our hing from trusted spice suppliers who provide pure-compound hing with a high resin content for maximum potency.
In Your Salteen Kitchen
Used In
Hing is used in small but precise quantities across Salteen's pickle masalas, namkeen tadka preparations, and Jain-friendly formulations where it serves as the onion-garlic flavour substitute.
In Brief
Pure compound asafoetida — used in precise pinches across all Salteen pickle masalas for its savoury depth and digestive properties.
— Salteen Ingredient Description