11 Indian Superfoods Hiding in Your Mother's Kitchen

6. Asafoetida (hing)

Asafoetida, or hing, is a strong-smelling resin used sparingly in Indian cooking to give depth to dals and vegetable dishes. In many households, moms keep a little hing in a tin and add a pinch to hot oil at the start of cooking to tame beans and aid digestion. Scientifically, asafoetida contains sulfurous compounds that traditional medicine highlights for digestive relief; modern studies are limited but suggest possible carminative effects. In North America, hing appears as a powdered blend (often with rice or turmeric) that’s easy to store. Use a tiny pinch in tempering — it’s potent — and skip if a strong smell bothers guests. For those following diets that restrict onion or garlic, hing is a traditional flavor substitute. If you don’t have hing, a small pinch of onion powder and a warm fat can mimic some savory depth in a pinch; but when you find hing at an Indian grocer, treat it like a secret seasoning that brings familiar warmth to stews and dals.