Swechha Hing is used as a spice and added to a variety of foods, for example in dal tadka, dressings, stir-fries, rice, soups and pickles. It is an important ingredient used in sambhar as well. When added in ghee or oil, its pungency is reduced and provides an amazing aroma.
Hing (Asafoetida) is widely used in Indian Cooking, it is one of the most commonly used aromatic spices that leaves behind its aroma long after its use in cooking. It’s a sort of gum obtained from dried latex from species of Ferula. Hing has a slightly pungent smell used as flavor enhancer in Indian cooking.
Swechha Hing is compounded hing with strong natural aroma. Hing is not only used as a spice it is also accepted as to enhance digestion of food. Hing plays an important role in different digestive formulations. It is also used in place of garlic and onion. Just a pinch of Swechha Hing not only increases the aroma of food, but it also adds a different taste to the Indian dishes.
