Rani Asafetida (Hing) Ground 3.75oz (106g) Gluten Friendly, PET Jar ~ All Natural | Salt Free | Vegan | Non-GMO | Asafoetida Indian Spice | Best for Onion Garlic Substitute

Rani Asafetida is a high‑quality spice that adds incredible flavor to traditional cooking. A very small amount goes a long way, delivering the authentic, aromatic taste that hing is known for. It blends well into dals, curries, vegetable dishes, and lentils, enhancing flavor without overpowering the dish. The texture is finely ground and easy to use, and the packaging keeps it fresh and potent. I appreciate the consistency and purity—this is a reliable product for everyday cooking and special recipes alike. It’s especially helpful for digestion and adds that classic depth of flavor essential in Indian cuisine. Overall, Rani Asafetida is an excellent pantry staple for anyone who cooks Indian or vegetarian dishes. High quality, long‑lasting, and full of authentic flavor—highly recommended.

I'm from Minnesota and had never heard of this spice, but I've battling Lyme and started researching Myrrh (it was good enough for baby Jesus so...). When I first smelled it, I didn't like it - it's very pungent. But then I wanted to smell it again because there's something about it that's so compelling. Used in dishes, it's not pungent, it becomes smooth and hits all the 5 flavor senses. It's addicting. Love it! I'll never be without it again. Per Wikipedia: Asafoetida (/æsəˈfɛtɪdə/; also spelled asafetida)[1] is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula (F. foetida and F. assa-foetida), perennial herbs growing 1 to 1.5 m (3.3 to 4.9 ft) tall. They are part of the celery family, Umbelliferae. Notably, asafoetida is thought to be in the same genus as silphium, a North African plant now believed to be extinct, and was used as a cheaper substitute for that historically important herb from classical antiquity. The species are native to the deserts of Iran and mountains of Afghanistan where substantial amounts are grown. The common modern name for the plant in Iran and Afghanistan, is "badian", meaning: "that of gas or wind", due to its use to relieve stomach gas. Asafoetida has a pungent smell, lending it the trivial name of stinking gum, but in cooked dishes it delivers a smooth flavour reminiscent of leeks or other onion relatives. The odor dissipates upon cooking. Asafoetida is also known variously as "food of the devils", "devil's dung", javoneh-i badian, hing, hengu, inguva, kayam, and ting. Asafoetida comes from Gum Arabic or Myrrh, that was used in the anointing (oil) of Jesus (along with with Cinnamon, Kusa grass, Bay leaf, olive oil, in the ratio, 2:1:1:2:1.8). Its use has been popular throughout centuries since the early 2nd century BC. It was familiar in the early Mediterranean, having come by land across Iran. Though it is generally forgotten now in Europe, it is still widely used in India. It emerged into Europe from an expedition of Alexander the Great, who, after returning from a trip to northeastern ancient Persia, thought they had found a plant almost identical to the famed silphium of Cyrene in North Africa—though less tasty. Dioscorides, in the first century, wrote, "the Cyrenaic kind, even if one just tastes it, at once arouses a humor throughout the body and has a very healthy aroma, so that it is not noticed on the breath, or only a little; but the Median [Iranian] is weaker in power and has a nastier smell." Nevertheless, it could be substituted for silphium in cooking, which was fortunate, because a few decades after Dioscorides' time, the true silphium of Cyrene became extinct, and asafoetida became more popular amongst physicians, as well as cooks. Asafoetida is also mentioned numerous times in Jewish literature, such as the Mishnah. Maimonides also writes in the Mishneh Torah "In the rainy season, one should eat warm food with much spice, but a limited amount of mustard and asafoetida [חִלְתִּית chiltit]." Asafoetida was described by a number of Arab and Islamic scientists and pharmacists. Avicenna discussed the effects of asafoetida on digestion. Ibn al-Baitar and Fakhr al-Din al-Razi described some positive medicinal effects on the respiratory system. After the Roman Empire fell, until the 16th century, asafoetida was rare in Europe, and if ever encountered, it was viewed as a medicine. "If used in cookery, it would ruin every dish because of its dreadful smell" asserted Garcia de Orta's European guest. "Nonsense," Garcia replied, "nothing is more widely used in every part of India, both in medicine and in cookery. All the Hindus add it to their food."During the Italian Renaissance, asafoetida was used as part of the exorcism ritual.

This is powerful stuff. I use it along with Garum and Lovage (both also from Amazon) to make a Parthian Chicken recipe from Tasting History. I am careful not to store it near anything that I don't want to absorb a strong smell like other spices. Great substitute for Leak or Garlic.

I have only had the chance to use it once. I am on a low fodmap diet and chose this as a substitute for onion and garlic. I combined it with other ingredients to make a run for my pork but was delicious!

If you’re looking for an onion and garlic substitute look no further! This is it! GERD and Gastritis friendly. This seasoning smells and tastes incredible!

Very good. I got it because it was recommd by my doctor as an anti inflammatory spice for a Mediterranean/anti inflammatory diet. It tastes like onion.

I made the mistake of ordering this and it has wheat so I couldn’t personalize it. Amazon also doesn’t except returns of food so I gifted it to a coworker and she loved it. Strong smell Shipped in a box, inside the box the product was sealed in a bag, and then bottle was also sealed Decent price for quality and quantity

Okay so. Recently found out onions upset my stomach, and I’ve been looking for a replacement…this stuff made me gag. It’s similar to onion but way more funky. I only used a small sprinkle for some grilled chicken breast together with cumin, chili powder, paprika, thyme, salt, and pepper. The flavor of THIS business dominated everything, and it was not good. It was like garlicky oniony wet gym socks. I spat out the bite I had taken and threw all of the chicken out because I couldn’t stand the taste. If you are looking for an onion replacement, keep looking.