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Hing

Hing, also known as asafoetida, has a distinct and pungent flavor with hints of garlic and onion. The strong and savory taste of hing adds depth and complexity to various dishes, making it a key ingredient in many cuisines, especially Indian and Middle Eastern.
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Hing or Asafoetida also called devil’s dung, stinking gum, a is the dried latex or oleogum resin exuded from the taproots of perennial herbs. Asafoetida plant grows to about 6-8 feet high and has a perennial fusiform root from which the commercial product is extraccted. Plant type – Perennial herb Harvest – Resin present in roots Taste – Bitter Color – Yellowish-white changing to reddish-brown Uses – To flavour curries, soups, sauces and pickles etc. Medicinal uses- For treating asthma, gastrointestinal disorders and intestinal parasites etc.
Nutmeg trees may reach a height of about 60ft tall.
Allow at least 5 feet of space between plants. Allow the soil of the asafetida to dry out completely between waterings. Avoid waterlogged soil or standing water at all costs. Asafetida heartily resists drought and prefers dry-to-moist soil.
When cooked, hing’s pungent odor mellows to a more mild leek- and garlic-like flavor. Some still smell a hint of sulfur, but for many that quality fades entirely.
This substance hardens when exposed to air and is extracted. Another slice of the root is cut to extract more gum resin. March and April are the best months for harvesting the crop.

Hing Plant - Aromatic and Flavorful Hing Spice

Type

Seeded

Exposure

Partial shade

Spacing

Medium tree

Yield/Tree

100Kgs to 200Kgs per acre

Fruit Size

5gms to 10gms

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