GPC Special Pickle Hing / Phal Hing

1. What is asafoetida?
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.

2. What is asafoetida called in Indian languages?
Hindi: हिंग (Hing)
Tamil: பெருங்காயம் (Perungayam)
Telugu: ఇంగువ (Inguva)
Kannada: ಇಂಗು (Ingu)
Malayalam: കായം (Kayam)

3. How is asafoetida made?
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.

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

5. How do I cook with asafoetida?
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.

6. What dishes is hing used in?
Dals, sambar, rasam, pickles, dry vegetable curries, and dishes in Jain or South Indian cuisine.

7. Which type of hing is best?
For everyday cooking, GPC Spl Compounded Asafoetida is ideal. If you prefer gluten-free or pure formats, try GPC’s Pure Hing Paste, Crystals, or Powder.

8. Is asafoetida gluten-free or vegan?
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.