Hinge
Hindi Name: Hing / Heng
Botanical name
Ferula hinge
Family name
Apiaceae oleogam
Commercial part
Resin removed from rhizomes and solid roots
The Latin name ferru means "carrier" or "vehicle" and comes from the respective species f. The vulgaris, believed to be the same plant, helped to carry the stolen fire from Prometheus to the earth, and therefore has great significance in Greek mythology. In all of Central Asia, from Iran to Afghanistan, ferula is used as a spice in diet and as an essential ingredient in home remedies. The smell of fresh hinge does not seem to qualify as valuable food enhancement, but after frying (and in small doses) the taste becomes enjoyable.
Hinge or hinge (Devil's dung) Dry latex (olio-gum-resin) is extracted from the living rhizomes, rootstock or taproot of the nucleus plants of various species. The Indian hinge in Kashmir is a unique blend of exquisite foods and has a high position in the international market.
Commercially based on Indian hing quality, it comes in three types:
1. Tears
1. Mass
3. Paste
In the second classification two species are named on the place of origin, taste and color:
1.Hing
2.Hingra
Hing has been a popular spice in Europe since the Roman times and a favorite in the Middle Ages. People who do not prefer to eat onion and garlic throughout Persia and India make hing an essential ingredient of their cuisine and hence it is used as a substitute for onion and garlic in almost all vegetable recipes.
The size of the pea is considered large or large enough to taste the hing in a large bowl, while the powdered hinge is less intense and may be even without frying. The aroma of this spice is reduced when used in powdered form but the resin has a non-perishable aroma. The resin is quite aromatic and must be fried in hot oil soon. The reason that the resin dissolves in hot fat and spreads well in the food and at high temperature causes the taste to turn into a more pleasing impression. When used properly, asafoetida enhances mushrooms and vegetable dishes, but can also be used to give fried or sliced meat a unique taste.
Names in international languages
Persian: Thumbs - Gandha
French: Ferul hinge
German: Stinkandes Stackenkraut
Arabic: Tybe, Halleith
Sindhi: Tiger, tiger
Hindi: Hing
Hindi Name: Hing / Heng
Botanical name
Ferula hinge
Family name
Apiaceae oleogam
Commercial part
Resin removed from rhizomes and solid roots
The Latin name ferru means "carrier" or "vehicle" and comes from the respective species f. The vulgaris, believed to be the same plant, helped to carry the stolen fire from Prometheus to the earth, and therefore has great significance in Greek mythology. In all of Central Asia, from Iran to Afghanistan, ferula is used as a spice in diet and as an essential ingredient in home remedies. The smell of fresh hinge does not seem to qualify as valuable food enhancement, but after frying (and in small doses) the taste becomes enjoyable.
Hinge or hinge (Devil's dung) Dry latex (olio-gum-resin) is extracted from the living rhizomes, rootstock or taproot of the nucleus plants of various species. The Indian hinge in Kashmir is a unique blend of exquisite foods and has a high position in the international market.
Commercially based on Indian hing quality, it comes in three types:
1. Tears
1. Mass
3. Paste
In the second classification two species are named on the place of origin, taste and color:
1.Hing
2.Hingra
Hing has been a popular spice in Europe since the Roman times and a favorite in the Middle Ages. People who do not prefer to eat onion and garlic throughout Persia and India make hing an essential ingredient of their cuisine and hence it is used as a substitute for onion and garlic in almost all vegetable recipes.
The size of the pea is considered large or large enough to taste the hing in a large bowl, while the powdered hinge is less intense and may be even without frying. The aroma of this spice is reduced when used in powdered form but the resin has a non-perishable aroma. The resin is quite aromatic and must be fried in hot oil soon. The reason that the resin dissolves in hot fat and spreads well in the food and at high temperature causes the taste to turn into a more pleasing impression. When used properly, asafoetida enhances mushrooms and vegetable dishes, but can also be used to give fried or sliced meat a unique taste.
Names in international languages
Persian: Thumbs - Gandha
French: Ferul hinge
German: Stinkandes Stackenkraut
Arabic: Tybe, Halleith
Sindhi: Tiger, tiger
Hindi: Hing
Hindi Name: Hing / Heng
Botanical name
Ferula hinge
Family name
Apiaceae oleogam
Commercial part
Resin removed from rhizomes and solid roots
The Latin name ferru means "carrier" or "vehicle" and comes from the respective species f. The vulgaris, believed to be the same plant, helped to carry the stolen fire from Prometheus to the earth, and therefore has great significance in Greek mythology. In all of Central Asia, from Iran to Afghanistan, ferula is used as a spice in diet and as an essential ingredient in home remedies. The smell of fresh hinge does not seem to qualify as valuable food enhancement, but after frying (and in small doses) the taste becomes enjoyable.
Hinge or hinge (Devil's dung) Dry latex (olio-gum-resin) is extracted from the living rhizomes, rootstock or taproot of the nucleus plants of various species. The Indian hinge in Kashmir is a unique blend of exquisite foods and has a high position in the international market.
Commercially based on Indian hing quality, it comes in three types:
1. Tears
1. Mass
3. Paste
In the second classification two species are named on the place of origin, taste and color:
1.Hing
2.Hingra
Hing has been a popular spice in Europe since the Roman times and a favorite in the Middle Ages. People who do not prefer to eat onion and garlic throughout Persia and India make hing an essential ingredient of their cuisine and hence it is used as a substitute for onion and garlic in almost all vegetable recipes.
The size of the pea is considered large or large enough to taste the hing in a large bowl, while the powdered hinge is less intense and may be even without frying. The aroma of this spice is reduced when used in powdered form but the resin has a non-perishable aroma. The resin is quite aromatic and must be fried in hot oil soon. The reason that the resin dissolves in hot fat and spreads well in the food and at high temperature causes the taste to turn into a more pleasing impression. When used properly, asafoetida enhances mushrooms and vegetable dishes, but can also be used to give fried or sliced meat a unique taste.
Names in international languages
Persian: Thumbs - Gandha
French: Ferul hinge
German: Stinkandes Stackenkraut
Arabic: Tybe, Halleith
Sindhi: Tiger, tiger
Hindi: Hing
Hindi Name: Hing / Heng
Botanical name
Ferula hinge
Family name
Apiaceae oleogam
Commercial part
Resin removed from rhizomes and solid roots
The Latin name ferru means "carrier" or "vehicle" and comes from the respective species f. The vulgaris, believed to be the same plant, helped to carry the stolen fire from Prometheus to the earth, and therefore has great significance in Greek mythology. In all of Central Asia, from Iran to Afghanistan, ferula is used as a spice in diet and as an essential ingredient in home remedies. The smell of fresh hinge does not seem to qualify as valuable food enhancement, but after frying (and in small doses) the taste becomes enjoyable.
Hinge or hinge (Devil's dung) Dry latex (olio-gum-resin) is extracted from the living rhizomes, rootstock or taproot of the nucleus plants of various species. The Indian hinge in Kashmir is a unique blend of exquisite foods and has a high position in the international market.
Commercially based on Indian hing quality, it comes in three types:
1. Tears
1. Mass
3. Paste
In the second classification two species are named on the place of origin, taste and color:
1.Hing
2.Hingra
Hing has been a popular spice in Europe since the Roman times and a favorite in the Middle Ages. People who do not prefer to eat onion and garlic throughout Persia and India make hing an essential ingredient of their cuisine and hence it is used as a substitute for onion and garlic in almost all vegetable recipes.
The size of the pea is considered large or large enough to taste the hing in a large bowl, while the powdered hinge is less intense and may be even without frying. The aroma of this spice is reduced when used in powdered form but the resin has a non-perishable aroma. The resin is quite aromatic and must be fried in hot oil soon. The reason that the resin dissolves in hot fat and spreads well in the food and at high temperature causes the taste to turn into a more pleasing impression. When used properly, asafoetida enhances mushrooms and vegetable dishes, but can also be used to give fried or sliced meat a unique taste.
Names in international languages
Persian: Thumbs - Gandha
French: Ferul hinge
German: Stinkandes Stackenkraut
Arabic: Tybe, Halleith
Sindhi: Tiger, tiger
Hindi: Hing
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