Hing

Hing, or asafoetida, is intensely pungent in its raw form but mellows entirely in hot oil into a mellow onion-garlic savouriness. Hygienically packed by House of Charly — a tiny pinch goes a very long way.

Add a small pinch to hot ghee at the start of a tadka before the dal or sambhar goes in. Essential in Kashmiri cooking, Gujarati dals and rasam, especially where onion and garlic are skipped.