Hing, also known as asafoetida, is a pungent spice derived from the resin of
the Ferula plant's roots. It's commonly used in Indian and Middle Eastern
cuisines, especially in vegetarian dishes where it serves as a substitute
for onion and garlic in recipes for those who avoid them.
The spice has a strong, distinctive odor, often described as foul or
reminiscent of sulfur when raw, but it mellows out when cooked, adding a savory,
umami flavor to dishes. In terms of appearance, it typically comes in powdered form,
ranging from pale yellow to brown. It's used sparingly due to its potent flavor
and aroma, adding depth and complexity to curries, stews, lentil dishes, and pickles.