Hingda is a type of Asafoetida, also known as Hing, a spice commonly used in Indian and South Asian cuisine. It is made from the sap of certain species of ferula, a perennial herb that grows in the mountainous regions of Central Asia. Hingda is processed differently, the sap is mixed with a wheat flour dough and then dried, and then ground into a fine powder. This gives it a unique texture and a less pungent aroma than raw hing.
Hingda 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
