History Of Hing: The Pungent Spice In Indian Culinary Traditions

With immense benefits and strong flavour, Hing is the holy grail for every dish. The strong aroma can make your dishes an absolute hit, but do you know how it reached India’s kitchens?
History Of Hing: The Pungent Spice In Indian Culinary Traditions

History Of Hing: The Pungent Spice In Indian Culinary TraditionsCredits: Freepik

Hing, also referred to as Kayam or Asafoetida is a basic ingredient available in every Indian household. It is not only used as an important flavouring agent in many delicacies but also offers numerous health benefits. The gum resin is collected from the stem of the Ferula plant and the sap of the roots as well.
It is native to Afghanistan and Iran but Hing is widely used in Indian, Mediterranean and Middle Eastern regions of the world. Even though the actual dates of its discovery still remain unknown, the asafoetida plant was introduced to India around 400 BC.
This versatile ingredient stands as a testament to traditional remedies and culinary excellence. The condiment enhances the taste of the delicacies and has been traded throughout the world for many years now. Asafoetida was recognised and widely appreciated by Romans and ancient Greeks.
From aiding digestion to healing asthma, adding hing to your regular meals is enough to bring life to any boring dish. This ingredient has made its way to many homes due to its rich flavour and taste. Hing is commonly dried and is used in powder form for both medicinal and culinary purposes.
Hing
HingCredits: Freepik

Benefits

While research says, asafoetida can offer immense health benefits when included in regular meals. Benefits include:
Skin Health
For improved skin health, it can fade acne and reduce inflammation as well. With great anti-inflammatory properties, the ingredient can fight bacteria and in return improve your skin texture.
Controlled Blood Pressure
Hing serves as a great source to control blood pressure. For individuals with hypertension, Hing can be a beneficial addition to your meal.
Digestive Aid
It is believed that incorporating hing in your meals can improve digestive problems like gas and constipation and increase the flow of the breakdown of food.
How To Identify Whether Hing Is Pure Or Not?
Since the flavour of hing serves as an absolute game changer in every dish, it is important to note that the authentic hing has a pungent aroma similar to that of garlic and onions. Most importantly, raw hing has a yellow-brown contrast with a solid mass, lastly, Pure hing will take seconds to burn when ignited. Authentic hing is laced with delicacies for a flavourful taste but the adulterated hing will lack all of these important factors.
Hing Kachori
Hing KachoriCredits: Freepik
Hing Kachori Recipe
Prepped in less than 50 minutes, Hing kachodi is a must-try to savour the flavours of West Bengal. The deep-fried kachoris are the go-to for every weekend. Served with delicious aloo bhaji, give this dish a try.

Ingredients

For the kachori dough
  • 2 Cups all-purpose flour
  • ? teaspoon salt
  • ? cup semolina
  • 2 tablespoon oil
For the kachori filling
  • 1 teaspoon asafoetida
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ginger paste
  • 1 teaspoon green chilli paste
  • 1 teaspoon turmeric powder
Method
Step 1: Start by mixing all-purpose flour, salt, oil and semolina in a bowl. Make a stiff dough and divide it into small balls.
Step 2: Next, heat oil in a pan and for the kachori filling add cumin seeds, asafoetida and fennel seeds. Tip in ginger paste, turmeric powder, and green chilli paste to the pan, and allow it to 40 seconds.
Step 3: Tip in kachori filling and seal the edges nicely so that the filling doesn’t come out while frying. Deep-fry until golden brown, serve with aloo bhaji and enjoy.
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