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Storage Guide
Keep It Fresh
Store in a cool, dry place away from direct sunlight. After opening, keep the pouch sealed tightly or transfer the spice into an airtight jar for best aroma retention. Properly stored, it stays fresh for up to 6 months.
Away from sunlight
UV degrades colour and aroma. Keep in a dark cupboard.
Airtight container
Transfer to a jar after opening for best freshness.
Freeze for longer
Freezes well for up to a year. Scoop directly from frozen.
Trust your nose
If the smell fades, it's past its prime. Fresh haldi smells earthy.
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Questions Answered
Hing (asafoetida) comes from the dried resin of the ferula plant. Indian kitchens use it in small amounts, mostly in tadka, for a savoury, onion-garlic-like flavour.
A small pinch, about 1/8 teaspoon, is enough for a pot of dal for four. Start small. You can always add a little more next time.
Add it to hot oil or ghee at the start of the tadka and let it sizzle for 2 to 3 seconds, then add the next ingredient straight away. Hing burns quickly and turns bitter if it stays in the hot oil too long.
Raw hing is very pungent. Once it is cooked in hot oil or ghee, the sharp smell mellows into a savoury flavour.
Yes. Hing is widely used in Jain and sattvik cooking for this reason. It gives dishes a similar savoury depth without onion or garlic.
Dal, kadhi, sambar, rasam, chole, rajma, dry sabzis like aloo or gobhi, and pickles.
Keep the pack tightly closed or move the hing to an airtight jar. Store it in a cool, dry place away from moisture. Keep it a little apart from your other spices, because its smell can pass on to them.
Yes. Tap Order on WhatsApp on this page and send us your order.
Yes. Add Hing 100g and Garam Masala 100g to your cart and the pair costs ₹499 instead of ₹570. The discount applies automatically at checkout.