Raw Asafoetida Resin | Unprocessed Hing, Afghanistan and Iran

Raw asafoetida resin is hing in its raw form, an unprocessed, gum-like resin tapped from the roots of the Ferula plant in the highlands of Afghanistan and Iran. Buy asafoetida online here in a 10 g pack. It has no wheat flour fillers, no rice flour bulking and no artificial colour.

Why buy our raw asafoetida

• Resin, not powder: compared with hing powder, this is the solid resin itself, used in small pieces, with no flour, fillers or colour added.
• Very concentrated: a piece smaller than a pea is enough to season an entire dal or sabzi.
• Traditional form: this resin is how hing was used in Indian kitchens for centuries, before commercial powders became common. It gives a concentrated, savoury flavour.

How to use hing resin

Raw hing smells intensely pungent when whole. Dissolve a tiny piece in hot oil or ghee and the smell turns into a deep, savoury, onion-garlic flavour.

• Add it to the tadka for dal, after the oil or ghee is hot.
• Season everyday sabzi with a small piece.
• Use it in curries for a savoury depth.
• Add a tiny piece to the tadka for sambar or rasam.
• Use it in Jain cooking, where onion and garlic are avoided.

Pack sizes and storage

Raw asafoetida comes in a 10 g pack. Because the resin is so concentrated and you need only a tiny piece each time, a small pack goes a long way in a home kitchen. Break off what you need and keep the rest whole. Store it in an airtight container away from sunlight and moisture.

Pairs well with

Asafoetida has been used for centuries in Indian kitchens, and it shines next to other tadka spices. Hing is a classic partner for Jodhpur cumin (jeera) and Mahendragarh black mustard seeds (rai). Explore more single-origin spices in our whole spices collection.

Form: Raw gum resin (whole pieces)
Origin: Afghanistan and Iran
Processing: Unprocessed, naturally harvested
Gluten-free: Yes, no wheat or rice flour fillers
Best for: Dal tadka, sambar, sabzis, pickles, Jain cooking
Storage: Airtight container, away from moisture and strong odours
Tip: A piece smaller than a pea is enough for one dish

How to use Raw Asafoetida Resin:

1. Break off a tiny piece (smaller than a pea) and dissolve in hot oil or ghee before adding other ingredients.
2. Use in tadka for dal, sambar, rasam, and kadhi.
3. Add to vegetable curries and sabzis as a natural flavour enhancer.
4. Use in pickles and chutneys for a deep, savoury base note.
5. Dissolve in warm water and add to dough for stuffed parathas.

Best before 18 months from date of packaging when stored in a cool, dry place. Keep in an airtight container away from moisture and strong odours, as the resin can absorb surrounding smells.