What is asafoetida (hing)?

The dried resin of a giant fennel relative. Pungent in the jar, it turns savory and oniony once cooked, and is a backbone of Indian cooking.

Bloom a small pinch in hot oil at the start of cooking; it mellows into a deep, umami, allium-like flavor.

Why is it sold compounded?

Compounded grades are blended with organic rice flour and turmeric to standardize strength and make the potent raw resin easier to dose.

Mazar-e-Sharif, Afghanistan

Asafoetida (Hing)

Name: Asafoetida (Hing)
Brand: Noble House Spice
Availability: InStock

Wild-foraged asafoetida, or hing, from Mazar-e-Sharif: the dried resin of a giant fennel relative. Sharp and sulfurous straight from the jar, it blooms in hot oil into a savory, oniony, almost umami depth that anchors Indian dals, pickles, and tempered spice blends. A tiny pinch transforms a whole pot, which is exactly how it is meant to be used.

Strength

Size

Origin: Mazar-e-Sharif, Afghanistan

Freshly harvested · June - September

$194.64per 20 lb · ships ~22.5 lb

Need a different size or a larger volume? Request it here.

Single-origin, traceable to its growing region
Ships in 2–7 business days
FSSC 22000, Organic, Kosher and Non-GMO
No account needed — order online and check out securely

Product specs

Harvest time: June - September
Grades: Raw or compounded.
Production: Foraged in northern Afghanistan, dried and ground, then blended with organic rice flour and organic turmeric.
Foreign matter: <0.01%

Shipping & returns

Stocked items ship in 2–7 business days; larger and custom orders ship on a quoted timeline. Shipping is calculated at checkout by weight and destination.

Because these are food products, we can't accept returns of opened goods. If an order arrives damaged, incorrect, or short, email sales@noblehousespice.com within 7 days and we'll make it right. See our full terms.

Asafoetida (Hing)

$194.64 · 20 lb

Frequently asked

What is asafoetida (hing)?: The dried resin of a giant fennel relative. Pungent in the jar, it turns savory and oniony once cooked, and is a backbone of Indian cooking.
How do I use hing?: Bloom a small pinch in hot oil at the start of cooking; it mellows into a deep, umami, allium-like flavor.
Why is it sold compounded?: Compounded grades are blended with organic rice flour and turmeric to standardize strength and make the potent raw resin easier to dose.