Description
Hing Powder, also known as asafoetida, is a strong and aromatic spice that brings depth and a savoury punch to Indian cuisine. Used mostly in tempering, it blends beautifully into dals, sabzis and pickles, while supporting digestion. Made from pure vegetarian ingredients with no preservatives. Shelf life is 3 months.
Uses of HING POWDER:
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Tempering (Tadka): Boosts aroma in dals and lentil-based dishes.
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Curries: Elevates flavour in vegetarian gravies.
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Vegetable Stir-fries: Adds a distinct savoury note.
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Kadhi: Enhances tangy yoghurt curries.
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Pickles: Adds depth to traditional pickle recipes.
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Rice Dishes: Use in lemon rice or tamarind rice for a zingy finish.
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Fried Snacks: Adds punch to pakoras and savoury mixtures.
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Digestive Mixes: Often used in homemade ayurvedic formulations.
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