Pure. Potent. Time-Honoured.

What is Asafoetida?

Asafoetida is a pungent, resinous spice extracted from the taproot of Ferula asafoetida, a perennial plant native to Iran, Afghanistan, and parts of India. When raw, its smell is intense — earning it the old nickname "Devil’s Dung." But once tempered in oil or ghee, it transforms into a rich, savoury flavour enhancer that mimics garlic and onion — making it indispensable in Jain, sattvic, and vegetarian cuisines.

In Indian languages:
Hindi: हینگ  Tamil: பெருங்காயம்  Telugu: ఇంగువ  Kannada: ಇಂಗು  Malayalam: കായം

Why the Name “Devil’s Dung”?

While its raw aroma is famously pungent—often compared to sulfur or rotting onions—the nickname “Devil’s Dung” comes from old Western perceptions of its smell. But don't let the name fool you—once cooked, hing transforms, adding a rich, umami depth reminiscent of onions and garlic. It’s this powerful transformation that makes hing a cherished staple in Jain and vegetarian cuisines across India.

How It's Made – The Traditional Way

The Ferula plant is cultivated for 4–5 years in semi-arid, high-altitude regions. Once matured, the taproot is carefully incised, and a sticky latex-like resin is collected, dried, and aged.

This resin is then:
• Sorted and filtered
• Ground or blended into powder/paste (with or without flour)
• Packaged without fillers or additives

GPC ensures minimal processing and maximum purity in every step — preserving the essence of the spice, just as nature intended.

Where It’s Grown – From the Himalayas to Your Home

Until recently, India imported 100% of its hing. But in 2020, with support from CSIR-IHBT, Palampur, GPC became part of the country’s first successful asafoetida cultivation in Lahaul-Spiti, Himachal Pradesh.

Now in 2025, with our plants flowering, we are proud to bring locally grown Indian asafoetida — a new chapter in self-reliance and sustainability.