• Traditional Hing Spice: Coarse asafoetida resin lumps with a concentrated, pungent aroma and strong savoury character traditionally used in Indian and regional cooking.
• Whole Resin Form: Supplied as irregular cream, pale yellow, tan and light brown resin pieces that can be crushed, grated or dissolved before cooking.
• Perfect for Tempering: Ideal for dal tadka, sambar, rasam, lentil dishes, bean curries, vegetable recipes, pickles and homemade spice mixtures. Asafoetida is officially recognised as a flavouring ingredient for curries, sauces and pickles.
• Use in Small Quantities: Break or crush a tiny piece and briefly fry it in warm oil or ghee to release its rich aroma before adding the remaining ingredients.
• Carefully Packed: AWAFI MILL Asafoetida Resin Lumps are packed in a tightly sealed pack to help retain their naturally strong aroma and distinctive culinary character.
