What is a hing in indian spices?!


Question:

What is a hing in indian spices?


Answers:

Also known as Asofoetida.
The resin-like gum which comes from the dried sap extracted from the stem and roots is used as a spice. The resin is greyish-white when fresh, but dries to a dark amber color.
This spice is used as a digestive aid, in food as a condiment and in pickles. Its odour is so strong that it must be stored in airtight containers; otherwise the aroma, which is nauseating in quantities, will contaminate other spices stored nearby. However, its smell becomes much milder in cooking and presents an onion-like taste.
You only use a pinch of it at a time.....in this case it is a classic example of 'less is more'

http://www.showmethecurry.com/2007/06/18...




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources