Asafoetida Powder (Hing)- 30g


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369 In stock

369 in stock

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Product Description

Also known as Hing powder, it is often used as a substitute for garlic and onion. Asafoetida powder is made from white and milky resin from a species of giant Fennel. It has a unique smell and acidic flavor that disappear while cooking to leave a smooth and pleasant flavor similar to onion and garlic.


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Flavour Notes:

An ancient aromatic spice commonly used in Indian and Middle Eastern cuisines, Asafoetida Powder, also known as Hing Powder, imparts an aromatic and savoury flavour akin to onion and garlic. Made from the dried and ground resin found in the roots of the Ferula plant, Asafoetida Hing Powder not only adds a depth of flavour to dishes like curries, tagines and soups but is commonly used in Ayurvedic Medicine for its anti-inflammatory properties. This multi-use wonder spice can be used as is or in conjunction with aromatic blends like Garam Masala, Curry Lentil Dahl or Moroccan Ras el Hanout.

Culinary Notes:

A staple ingredient in Indian and Middle Eastern cuisine, Asafoetida Powder has a strong and intense aroma that mellows into a savoury, onion-like flavour when bloomed in warm dishes like curries, spiced rice dishes and aromatic slow-cooks. Due to its flavour likeness to onion and garlic, Asafoetida Hing Powder is an excellent option for those with fodmap sensitivities. Add its subtle umami flavour to dishes like Moroccan tagine, an Indian Lentil Dahl, Indian Sambar or Middle Eastern Pilaf. It also makes a fantastic addition to everyday meat marinades, BBQ spice rubs and seasonings for roasted veggies.
Other names and spelling: Devil’s Dung, Food of the Gods, Hing, Laser, Ferula asafoetida, Asafetida, Assafetida, Assafoetida, Asafoetida, Angedan, Stinking Gum, Stink Finger, Perungayam.

Health Benefits:

Asafoetida Powder has various health benefits and has been used for centuries in Ayurvedic Medicine – a traditional practice native to India. Known for its anti-inflammatory properties, Hing Powder can be used as a digestive aid to help reduce bloating and abdominal discomfort, reduce blood pressure, and boost immunity to fight illnesses like the common cold. It is also strongly regarded for its high antioxidants and antimicrobial properties, which help alleviate bacterial and fungal infections.


Asafoetida, edible gum, rice flour, turmeric.

Country of origin:

manufactured and sourced from India

other names or spelling:

Devil’s Dung, Food of the Gods, Hing, Laser, Ferula asafoetida, Asafetida, Assafetida, Assafoetida, Asafoetida, Angedan, Stinking Gum, Stink Finger, Perungayam.

How to use

  • Asafoetida Powder can have a pungent aroma, so use in small quantities.
  • Simply add a pinch to dishes like curries, slow-cooks and rice dishes to impart a wonderfully savoury, garlic-like flavour.
  • Combine with other spices and blends to enhance their flavour and bloom together in warm ghee, butter, oil or just a warm pan before adding to your favourite dishes.

Recipe/product links:

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The Spice People FAQs

Asafoetida powder has been used as a flavouring spice all around the world. It is also used for conditions like difficulty in breathing, indigestion, and to resume menstruation.

If you don’t have asafetida powder, you can substitute it with garlic and onion. Just mix ¼ tsp of garlic powder with onion powder or sautee two minced cloves in ghee or oil.

Asafoetida has a mild garlic-like flavour. Some chefs prefer its taste as leeks and meat. It gives a comforting salty onion-garlic taste when added to the vegetarian dish, stews, and curries.

Asafoetida is used in popular Indian spice blends like chat masala and sambar powder. You can also make the base curry sauce with it. Soak it in water and add to tamarind or tomato for a delicious sauce.

You can easily find asafoetida powder in the spices section at your nearest grocery store or simply order it online from our website.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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