Asafoetida, or hing, is a pungent spice made from the dried resin of the Ferula plant's taproot. It has a strong smell when raw, but turns savory and umami-rich when cooked — often used as a substitute for garlic or onion.

• Hindi: हिंग (Hing)
• Tamil: பெருங்காயம் (Perungayam)
• Telugu: ఇంగువ (Inguva)
• Kannada: ಇಂಗು (Ingu)
• Malayalam: കായം (Kayam)

This nickname comes from its raw, sulfur-like odor. Despite the smell, it's highly valued for its flavor when cooked.

It's extracted from the resin of the Ferula plant, primarily grown in Iran, Afghanistan, and India. The plant takes 4–5 years to mature before the resin can be harvested.

Yes! While it was traditionally imported, successful cultivation in Lahaul & Spiti (Himachal Pradesh) began in 2020, and flowering started in 2025 — a major milestone.

Use a pinch (1/8–1/4 tsp) for 4–6 servings.

Always temper it in hot oil or ghee before adding to dishes.

Pairs well with cumin, turmeric, mustard seeds, and lentils.

Yes — GPC offers gluten-free compounded hing. It’s also a common choice in vegan and Jain diets due to its garlic-onion-like flavor.

GPC Spl Compounded Asafoetida Powder is a reliable choice for home cooks. Consider GPC Gluten Free Compounded Asafoetida Powder for gluten sensitivity, or opt for GPC’s Pure Hing Paste / Crystals / Powder for organic and pure options.

Compounded asafoetida is a ready-to-use powder made by blending 30–50% pure hing resin with edible flour (rice, wheat, or gum arabic) to reduce its intensity.
Pure asafoetida is the raw resin — extremely pungent, sticky, and traditionally used in very small doses by expert cooks. If you're looking for a stronger, unadulterated version, try our GPC Pure Hing range (available in crystals, paste, and powder).

Use just a pinch (around 1/4 tsp) for 4–6 servings. Always temper in hot oil or ghee at the start of cooking — often with cumin or mustard seeds. It transforms into a mellow, savory flavor that enhances dals, curries, and stir-fried veggies.

Not always. Many compounded varieties are blended with wheat flour.
If you are gluten-sensitive, choose our GPC Gluten-Free Asafoetida, made using rice flour for the same bold aroma and flavor — minus the gluten.

Even in its milder form, compounded hing offers:
- Relief from gas and bloating
- Support for digestion
- Potential anti-inflammatory and antioxidant benefits
Use small quantities to avoid side effects like headaches or loose stools.

Keep it in an airtight container in a cool, dry space, away from sunlight and moisture.
When stored properly, GPC Compounded Asafoetida stays fresh and aromatic for up to 18 months.