Irani Hing
Irani Hing is a type of Asafoetida, a spice commonly used in Indian and Iranian cuisine. It is made from the sap of certain species of ferula, a perennial herb that grows in the mountainous regions of Central Asia.
| Category | : | Raw Hing |
| Tags | : | Aromatic Asafoetida Irani |
Irani Hing is a type of Asafoetida, a spice commonly used in Indian and Iranian cuisine. It is made from the sap of certain species of ferula, a perennial herb that grows in the mountainous regions of Central Asia. Unlike raw hing, Irani Hing 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.
Irani Hing 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
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