Asafoetida
Pungent Power. Timeless Taste
Didwaniya Group supplies high-quality compounded asafoetida in powder and cake forms, known for its strong aroma and powerful flavor-enhancing properties. Carefully formulated and processed under strict quality standards, our asafoetida is trusted by spice brands, food manufacturers, and distributors across global markets.
Asafoetida, commonly known as Hing in Indian cuisine, is a gum-resin extracted from the roots and rhizomes of several species of the Ferula plant, a perennial herb belonging to the Apiaceae family. Native to the mountainous regions of Iran and Afghanistan, asafoetida has a long history of trade through Central Asia to India, where it has become a cornerstone spice in vegetarian cooking and Ayurvedic practices.
India is not only the largest consumer of asafoetida but also one of the key processors and exporters of compounded asafoetida, with manufacturing hubs in states like Madhya Pradesh, Rajasthan, and Uttar Pradesh.
Characteristics
Taste: Pungent, bitter, and slightly sulfurous with a strong, distinctive flavor that mellows when cooked
Appearance (Structure): Resinous gum exuded from the roots of Ferula plants; appears as irregular, hard, and crumbly lumps or granules, often pale yellow to brown in color
Smell: Strong, acrid, sulfur-like odor when raw, which becomes pleasant and onion-garlic-like upon cooking
Mass fraction of moisture, %, not more than: 5.0
Mass fraction of resin, %, not less than: 40.0
Color: Pale yellow to reddish-brown, depending on purity and processing
Application
Asafoetida is primarily used as a culinary spice, particularly in Indian, Middle Eastern, and Central Asian cuisines, and as a digestive aid in traditional medicine. In cooking, just a pinch of asafoetida is enough to flavor an entire dish. It is usually tempered in hot oil or ghee, where it quickly releases its aroma and imparts a deep, savory flavor. Asafoetida is indispensable in many vegetarian Indian dishes, especially lentil-based preparations (like dals), pickles, sambars, rasams, and various curry bases. It is also a common flavor enhancer in vegan cooking, where it acts as a substitute for onion and garlic.
Storage conditions
Store in dry, clean, well-ventilated warehouses free from pests, at a relative humidity of no more than 75% and a temperature of no more than 20°C.