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Why Hing ?

Hing, or asafoetida, is a spice that can be found in virtually every kitchen across India. It is used to add taste and fragrance to many Indian dishes, both in the north and south of the country. In fact, India alone accounts for almost 40 percent of the world’s hing consumption, although some Middle-Eastern countries also use it for culinary and medicinal purposes.

But did you know that India did not grow any hing up until now? Yes, every pinch of it consumed in India is imported from Afghanistan, Iran, and Uzbekistan

Some benefits of asafoetida, as per researches:

Antibacterial, antifungal, and antimicrobial effects. Test-tube studies have found asafoetida may help protect against potential pathogens

Help lower blood pressure. Asafoetida may help lower blood pressure by relaxing blood vessels.

Anticancer effects. Animal and test-tube studies have shown a potential for asafoetida to help stop the growth and spread of certain cancer cells, including breast and liver cancer

Protect brain health. Several animal studies have found asafoetida may help protect against memory loss and nerve damage in the brain

Help ease asthma symptoms. Mice studies have shown asafoetida to have a relaxing effect on airway smooth muscles, which is important in the treatment of asthma.

Help lower blood sugar levels. One study in rats found 50 mg/kg of asafoetida extract to reduce fasting blood sugar levels.

Why Hing ?

Nylon Khaman Dhokla

Masala Puris

Sambhar (Kadhi)

Brinjal Rice

Khandvi

Malai Kofta

Palak Paneer,

Naan