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Benefits of Hing

Hing or asafoetida is the dried, paste, or powdered resin. It is one of the most important kitchen ingredients used in many Indian recipes.  In the stores, Asafoetida/Hing is more sell commonly in the powdered form, paste, cake and crystals which look like pieces of shiny of resin.

Asafoetida also known as hing or peringayam which is used a lot in Indian cooking especially in South indian cooking recipes. It is used as a condiment in flavor of sambar, rasam, poriyals, snacks items in murruku and more recipes as ingredients. This is a good spice that can be taken in the cold and winter season as well.

There are lot of benefits using Asafoetida/Hing for our health:

  • •  Hing/Asafoetida/Perugayam is used to treat stomach disorders and it also cure people who suffer from gas, bloating, acidity, constipation, and improves stomach health. It helps in digestion and plays an important role in flatulence in the body, especially in babies when they have colic.
  • •   Respiratory disorders are kept under control when asafoetida/hing is consumed daily. Hing/Asafoetida helps in removing chest congestion and also removes phlegm. Hing/Asafoetida helps to relief from common cold and allergies.
  • •   Asafoetida helps to maintain skin texture and improves skin moisture and radiance.
  • •   Asafoetida is a natural antioxidant which can bring relief to menstrual pains. Asafoetida/hing is useful in treating menstrual issues like menstrual cramps, menstrual flow in women and is used in treating female infertility diseases like PCOD. Hing is a healthy resin that can prevent the growth of the H1N1 virus in the body.
  • •   Asafoetida/hing also helps flush out toxins from the human body, by balancing the Ph levels in the blood.

It is important to choose the premium best quality of  asafoetida/hing which has  smell its intense pungent flavors when you open the box.


Below is one of common recipe which uses asafoetida/hing to prepare Pavakkai/Bitter Gourd.  The Pavakkai/bitter gourd gravy, where asafoetida is a core ingredient.



gravy using hing
Gravy using hing


  • • 1 Long Pavakkai (cut into dices)
  • • 1 cup onion
  • • 1 cup tomato
  • • 5 or 6 pieces garlic
  • • 1/2 tablespoon chilly powder
  • • 2 tablespoons oil
  • • Salt  to taste

For Seasoning

  • • 1 tablespoon ghee
  • • Curry leaves
  • • 1/2 teaspoon GPC Asafoetida (Hing)

Pavakkai gravy is a delicious food made from pavakkai along with onions, tomato. It tastes great along with some hot steamed rice topped with ghee.

How to make Pavakkai Gravy

1. To begin making the Pavakkai gravy Recipe – slice pavakkai, onion and tomato.   First prep all the ingredients and keep them ready.

2. Heat ghee or oil in a tadka pan over medium heat; add the sliced onion, garlic and tomato and allow it to fry well. Then add the GPC asafetida/hing, require salt and chilly powder to it and stir well. Check the salt and adjust accordingly.

3. Add sliced pavakkai with it and fry well. Then add curry leaves and give it a brisk boil of minutes and turn off the heat.

4. Transfer the Pavakkai gravy to a serving bowl and serve hot.

South Indian Simple Rasam Recipe for Daily Health Food



  • •   2 tbsp oil
  • •   1 tsp mustard
  • •   2 dried red chilli
  • •   few curry/coriander leaves
  • •   pinch GPC hing / asafetida powder
  • •   1 tomato, chopped
  • •   ¼ tsp turmeric
  • •   1 tsp salt
  • •   1 cup tamarind extract
  • •   1 cup water
  • •   1 tbsp rasam powder prepared
  • •   3 clove garlic
  • •  2 tbsp coriander stem

South Indian meals are incomplete without highlighting rasam and rice combination, to end the lunch. Each state has its variation which differs with the spice mix added to it or with the consistency of the liquid. Still, there are some common rasam recipes popular across the south Indian states with pepper and garlic is one such variation.

Use freshly made spice masala to prepare rasam powder with coriander, cumin, turmeric root (manjal kombu), fenugreek (vendayam) and pepper which adds flavour, taste and consistency to it. Moreover, the freshly grounded spice masala takes the rasam to next level in terms of freshness, taste and more importantly the end to end time in preparation.

If you affect with cold or flu, this would act as a taste enhancer as well medicine effect for body.

How to Prepare Simple Rasam

1. Heat kadai over medium heat, add 2 tbsp oil and splutter 1 tsp mustardand allow it to crack.Thenadd2 dried red chilli, few curry leaves and pinch hing.

2. Add the prepared masala rasam powder and saute for a minute.

3. Now add 1 tomato chop slice, chopped garlic, ¼ tsp turmeric, 1 tsp salt and check and adjust the salt accordingly needed.

4. Saute for a minute or until tomatoes turn soft and mushy.

5. Further, add 1 cup tamarind extract and 1 cup of water to it and stir well.

6. Cover and boil for 5 minutes or until raw flavour smell comes.

7. Finally, add 2 tbsp coriander stem & curry leaves  and enjoy south Indian rasam with hot steamed rice.