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Hing reduces bad cholesterol while also increasing good cholesterol. Additionally, hing can help prevent the formation of plaque in the arteries. This sounds great for those who are at risk for heart disease!
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A pinch of powder, added to pure ghee and tempered till perfection, fills the entire house with an exotic pungent aroma, and when this concoction is added to your curries, dal, or gravies, can transform your food from regular gravy to a delectable dish. This pinch of powder is nothing but strong compounded hing without which any “tadka” or Indian gravy is incomplete. Hing or asafetida is also known as Devil’s Dung, Stink Weed, and Teraha, which refers to the dried sap of a plant found in India and the Middle East. It’s a pungent spice that provides lots of flavor and health benefits—and it’s one you should get to know better! It’s an Indian spice that can add unique flavor to your favorite recipes, from curries to roasted vegetables and more, and is widely used in South Asia.
Indian tadka’s are incomplete without splattering hing in piping hot ghee. As per Ayurveda, Hing has several very serious health benefits and in ancient times had been used in various medical remedies.
It has a strong smell and taste, and it is beneficial for your health. Hing aids digestion and can be used to treat gastric, bloating, and other digestive issues. It is also a good source of fiber which keeps your gut health in great condition.
According to Ayurveda, hing helps to relieve anxiety by promoting the release of digestive gases. It is also a carminative, which means it helps to prevent the formation of gas in the first place. Hing also has antimicrobial properties, which can help to keep the gut healthy and free from infection. Finally, hing is said to be a natural laxative, which can help to keep the digestive system moving smoothly.
We get all our spices from the most authentic sources, working closely with local farms and following ethical practices.
Our spices go through 27 chemical and microbial tests before entering the processing unit.
All the chosen spices then go under a 7-day fumigation process to further get rid of any unwanted substances.
The spices are further cleaned and sorted with state-of-the-art machinery which includes Clean O Grader, De Stoner, Gravity Separator, Rare Earth Magnets, and Color Sorter.
We go a step further in our safety measures and clean and sort the spices manually, picking what the machines might have missed.
All our spices pass through ETO Sterilization Plant which controls the microbial load in the spices before packing them.
We then pack and seal the freshness and flavors of the safest spices of India.
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