Burlap and Barrel Wild Hing
Wild Hing before mixing, from Burlap & Barrel
Wild Hing scrub.
Wild Hing plant with roots.
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  • Load image into Gallery viewer, Wild Hing before mixing, from Burlap & Barrel
  • Load image into Gallery viewer, Wild Hing scrub.
  • Load image into Gallery viewer, Wild Hing plant with roots.

Spice Wild Hing (Afghanistan) - Jar

Vendor
Burlap & Barrel
Regular price
$9.99
Sale price
$9.99
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Hing, also known as asafoetida, is the dried sap of a mountain shrub, and its flavor is incomparable and essential to many South Indian dishes.  The aroma is infamously sharp when raw, but after blooming in a little bit of oil at the beginning of the cooking process, it adds a deep, savory, allium flavor — it's a wonderful alternative to those with a sensitivity to onions and garlic.  Tasting notes of pear too.

Those who cook with hing know that a little goes a long way - start with 1/8 tsp and bloom it in fat at the beginning of the cooking process.

Most hing is blended with rice or wheat flour in order to prevent caking, but Burlap & Barrel wanted to provide a grain- and gluten-free version, so we blended it with our New Harvest Turmeric, which is often used in combination with hing in cooking. 

Ingredients:  New Harvest turmeric, 20% (Curcuma longa), 80%; wild hing (Ferula asafoetida), 20%

Weight:  28 g / 1 oz

 

EQUIVALENCY


COOKING

  • Make a tadka by tempering some hing in ghee, then drizzle the flavored oil over a dish right before serving
  • Bloom in fat and sauté greens

SOURCING

Grown in the foothills south of Mazar-e-Sharif, Afghanistan, hing is a native plant that grows wild and is harvested by local foragers. The plant resembles anise, but instead of collecting the seeds, foragers cut the plant at its base with a curved knife and collect the gum-like sap that emerges from the exposed cut. The sap is then placed in containers in a dark room to dry.  After drying, the hing forms slightly sticky, resinous pebbles that are ground to a fine consistency.