Herbs & Spices
Asafoetida (Hing)
93Health
Score
A+Score
Asafoetida (hing) is a pungent resin powder from Ferula roots, used as a digestive carminative and onion-garlic-like umami seasoning.
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Why Asafoetida (Hing) scores 93
Nutrient density34
Protein quality5
Fiber content6
Healthy fats5
Bioactive compounds14
Glycemic impact9
Top nutrients
Iron216.7Calcium53.1Manganese43.5Niacin6.2Phosphorus4
Nutrition
per_100g
297
Calories
4g
Protein
68g
Carbs
1.1g
Fat
4g
Fiber
Health benefits
Eases digestion and reduces bloating
limited evidenceVolatile organosulfur compounds stimulate digestive enzyme secretion and relax gastrointestinal smooth muscle, a classic carminative action
Provides antioxidant and anti-inflammatory phenolics
limited evidenceFerulic acid and coumarins scavenge free radicals and modulate inflammatory mediators
Offers antimicrobial activity
limited evidenceSulfur volatiles and resin acids inhibit growth of several gut and foodborne microbes
Pairs well with
- ·Always bloom in hot oil or ghee before adding other ingredients because heat converts harsh sulfur compounds into savory umami
- ·Pair with legumes and brassicas where its carminative action helps offset their gas-forming fibers
Practical tips
- ·Best timing: with_meals
- ·Use only a pinch because raw hing is overpowering and the flavor multiplies as it cooks
- ·Add to hot oil at the start of tempering (tadka), not at the end
- ·Store in a tightly sealed jar because its aroma permeates and it absorbs moisture readily
