Asafoetida, or hing, is indeed an integral part of Indian cuisine and has been used in households for centuries. Its strong and pungent smell adds a unique and aromatic flavor to dishes
In an Indian vegetarian cooking, Asafoetida is widely used and is considered a must-have ingredient in certain dishes. Dal (lentil soup), vegetable curries, and kadhi (a yogurt-based curry) are just a few examples where Asafoetida is commonly used. Its distinctive flavor enhances the overall taste of these dishes.
In addition to its culinary uses, Asafoetida is also known for its medicinal benefits. It has been traditionally used in Ayurvedic medicine to aid digestion and relieve indigestion.
