Hing Black khada
Black hing khada has a more intense and has a bitter flavour. It is commonly used in Indian cuisines as a substitute for onions and garlic, which are avoided in these cuisines.
| SKU | : | 5kg|10kg|30kg and 50g |
| Category | : | Compounded Asafoetida |
| Tags | : | Aromatic Hing Wadi |
Black hing khada has a more intense and has a bitter flavour. It is commonly used in Indian cuisines as a substitute for onions and garlic, which are avoided in these cuisines. Black hing khada is typically added towards the end of the cooking process, and can be infused in oil or water to enhance its flavour. It is commonly used to flavour lentil dishes, curries, and vegetable dishes, and can also be used to flavour rice, pickles, and chutneys.
Black Hing khada is a traditional dish from the India. It is made with hing (asafoetida), which is a spice with a strong flavour, and chura (ground wheat), which gives the dish a crunchy texture. The main ingredients are hing, chura, coriander, cumin, chilli powder, and turmeric. It is usually served with a variety of accompaniments such as ghee, yogurt, mint chutney, and tamarind chutney. This traditional dish is a favourite amongst locals and tourists alike, and is a great way to add a unique flavour to your meals. Following are some items in which hing is used as an ingredient.
- Ayurvedic product
- Spices blends
- Pickels
- Papad
- Namkeen
- Farsan
