What Are The Culinary Uses Of Asafoetida Or Yellow Hing?

Asafoetida or Yellow Hing is commonly used spice in Indian cuisines, this condiment is native to Rome but it has been used since ancient times in India as well. It is also used as medicine in traditional method of treatment due to its varied health benefits and efficacious properties. Asafoetida or YellowHing is latex separated from tap roots of plants of Ferula species. This is perennial shrub which grows 1-1.5 meter tall and is grown widely in Indian Subcontinent. In raw form the smell of YellowHing is quite irritating but after cooking it gives a pleasant aroma and improves nutritional value of food. This is used either in powdered form or granulated form; YellowHing obtained from Kashmir in India has highest value in International Market.

Culinary Uses of Yellow Hing

Yellow Hing is used as condiment in a small quantity to enhance taste, aroma and nutrition. It is never used with onions and garlic as with these it can make food overtly flavored. YellowHing is used to season various dishes, it is used in powdered form or when coarsely grounded.

YellowHing is most commonly used to season lentils along with turmeric. Powdered or granulated YellowHing is baked with hot clarified butter and other spices to season lentils.

This spice can be used with any veggie cuisine for seasoning, due to its strong flavor and smell it is not advisable to be used as sprinkle or dish topper. It balances salty, sweet, sour and spicy flavor of the food.It is rich source of anti-oxidants and possesses strong anti-inflammatory properties.

Upma is another vegetarian dish in which YellowHing is used commonly and makes it even more relishing and nutritious. Upma is common breakfast dish which is lighter and digests quickly, when combined with YellowHing this becomes an excellently tasteful brunch which is healthy too.

Rasam, a very popular cuisine in Southern India gets its unique and relishing taste because of liberal use of YellowHing, this dish is also seasoned with this spice to make it likeable and aromatic.

Sambhar which is necessary accompaniment of mouth-watering cuisine like Dosa, Idli and Vada-Paav is also prepared after seasoning it with Yellow Hing. YellowHing gives best odor and taste when baked with butter rather than any vegetable oil.

Mix a pinch of Yellow Hing with a glass of Buttermilk and add few leaves of Mint to make an excellent appetizer. This drink is nutritious and also aids digestion.

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By: Jacob Franklin

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