15 Pantry Essentials Every Indian Kitchen Needs

7. Asafoetida (hing)

Asafoetida is a small-quantity hero for lentil dishes, vegetable stir-fries and some pickles, lending a subtle onion-garlic-like depth without using either ingredient. Many vegetarian recipes rely on hing for that savory edge. It’s sold as a resin or as a powdered blend mixed with rice or gum arabic—use only a pinch, typically added to hot oil to mellow and release flavor. Hing also has traditional digestive uses, which explains its common presence in dals and bean dishes. Store hing in a tightly sealed container; it’s potent and can cross-flavor nearby spices if left open. In North America, you’ll find hing in Indian groceries and some specialty spice sellers online. If you can’t get asafoetida, a small amount of onion and garlic can mimic part of the profile in non-vegetarian dishes, but vegetarian cooks should aim to keep hing on the shelf for authentic taste.