Asafoetida Powder
Asafoetida Powder
Savoury Depth, Tiny Pinch
Add incredible depth and savoury flavour to your Indian cooking with our authentic asafoetida powder (hing). Sourced from quality suppliers and packaged fresh in Brisbane, this golden powder is essential for dishes like dal tadka, sambar, and vegetable curries. When heated in oil or ghee, it transforms into a beautiful onion-garlic flavour that makes your curries taste like they're from your favourite Indian restaurant.
Perfect for vegetarian cooking - just a tiny pinch adds amazing flavour, and it's traditionally used to help with digestion when cooking beans and lentils.
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- Easy $7 flat-rate shipping
- Brisbane-based family business
- Satisfaction guaranteed
Ingredients
Ingredients
Wheat Flour, Asafoetida, Gum Arabic.
Nutritional info
Nutritional info
Per 1g (¼ tsp): Energy 14kJ/3.3cal | Protein 0.1g | Fat 0g | Carbs 0.7g | Sodium 0mg
Per 100g: Energy 1380kJ/330cal | Protein 10g | Fat 1g | Carbs 72g | Sodium 5mg
Shipping
Shipping
We're located in Brisbane, Australia and deliver Australia-wide.
Delivery to capital cities can take between 2-6 days and regional areas can take between 5-8 business days. We aim to ship all orders within 24 hours of receiving.
Allergens
Allergens
Handled in a facility that also processed peanut, soy, milk, egg, tree nuts, wheat, and sesame.
How to Use Asafoetida Powder
Heat oil or ghee in your pan, add a small pinch (¼ teaspoon) of asafoetida powder, then immediately add your other spices - this releases its flavour. Perfect for tempering dals, lentils, vegetable curries, and rice dishes. A little goes a long way! Store in an airtight container as the strong aroma can transfer to other spices.
Have questions?
What is asafoetida powder used for?
Asafoetida powder (hing) is used in Indian cooking to add savoury, onion-garlic flavour to dals, curries, and vegetable dishes. It's heated in oil or ghee during the tempering stage. It's especially popular in vegetarian and Jain cooking where onions and garlic are avoided.
Why does asafoetida smell so bad?
Raw asafoetida has a strong sulphur smell, but this completely transforms when cooked. Once heated in oil, it develops a pleasant, savoury aroma similar to cooked onions and garlic. The cooked flavour is delicious despite the raw smell.
How much asafoetida powder should I use?
Use just a small pinch - about ¼ teaspoon for 4 servings. Asafoetida is very potent, so a little goes a long way. Too much can overpower your dish and taste bitter.
Can I substitute asafoetida in recipes?
There's no perfect substitute for asafoetida's unique flavour. In a pinch, you can use onion powder and garlic powder together, but you'll miss the authentic taste that hing provides to Indian dishes.
Where do your spices come from?
All of our spices and blends are imported from ethically and quality-tested suppliers in India. We've made sure to thoroughly test each spice to ensure you always receive superior and authentic quality.
What is your return and refund policy for the spices?
If you're not happy with your spices, please contact us and we'll make it right.
Unfortunately, we do not accept returns. We will do our best to provide a refund and/or replacement for damaged or incorrect items.