#Asafetida Hing

[seoplassy]

A Comprehensive Guide to Buying Premium Hing Online

If you are a culinary enthusiast or someone who appreciates the rich, complex flavors in traditional dishes, Hing is likely a staple in your kitchen. Known also as Asafoetida, this spice, despite its pungent aroma, transforms dishes with its unique taste. This comprehensive guide will walk you through everything you need to know about buying premium hing online, ensuring you get the best quality for your culinary needs.

Introduction to Hing

Hing, or Asafoetida, is a resin obtained from the roots of Ferula plants. It has been used for centuries in cooking and traditional medicine, especially in Indian cuisine, where it is revered for its ability to add umami and depth to a variety of dishes. Historically, Asafoetida has also been used as a digestive aid and for its anti-inflammatory properties.

Benefits of Premium Hing

Opting for premium hing over regular varieties can significantly enhance your cooking experience. Premium Hing is known for its stronger flavor and aroma, which means you need less to achieve the desired taste. Additionally, high-quality Hing is often purer, free from additives and fillers that can dilute its potency. This not only results in better flavor but also ensures you reap the maximum health benefits.

Identifying Premium Hing

When looking to buy Hing online, it's essential to know how to identify premium Hing. Purity is paramount – check for products that do not contain added starches or flours. The color should be consistent with the natural hues of Hing, typically a pale yellow or brown. The texture can vary, with solid Hing (in its resin form) often preferred by purists for its potency. The aroma should be pungent and strong, a sign of its quality.

Different Types of Hing

There are several types of Hing available:

Hing Kabuli Sufaid (White Hing): Known for its milder flavor and commonly used in vegetarian dishes.

Hing Lal (Red Hing): This type is more potent and used in non-vegetarian recipes.

Compounded Asafoetida vs. Pure Asafoetida: Compounded varieties are mixed with other substances, while pure forms are more concentrated and usually more expensive.

How to Buy Hing Online

When you decide to buy Hing online, choosing a reliable source is crucial. Look for established online stores and marketplaces with positive customer reviews and high ratings. Compare prices to ensure you're getting a fair deal, but remember that with premium Hing, you often get what you pay for. Check the shipping and return policies to avoid any inconveniences. Some stores offer bulk purchase options and discounts, which can be economical if you use Hing frequently.

Ensuring Authenticity and Quality

To ensure you are getting authentic premium Hing, purchase from certified sellers. Look for labels and product descriptions that detail the purity and origin of the Hing. Authenticity seals or certifications from recognized bodies can also be a good indicator of quality. For instance, Garni Foods is a company known for its high standards in sourcing and selling spices.

Storing Hing

Proper storage of Hing is essential to maintain its freshness and potency. Store Hing in an airtight container in a cool, dry place away from direct sunlight. Different forms of Hing, such as powdered or solid Hing, have varying shelf lives, but generally, they can last for several months if stored correctly.

Using Hing in Cooking

Hing is a versatile spice that can elevate many dishes. It is commonly used in Indian cuisine, especially in lentil dishes like dal, vegetable curries, and pickles. When cooking with Hing, a little goes a long way. Usually, a pinch of strong asafoetida is enough to impart its distinct flavor. It can also be combined with other spices such as cumin, coriander, and turmeric to create complex flavor profiles.

Health Precautions and Considerations

While Hing has many health benefits, it's important to use it in moderation. Some individuals might be allergic to asafoetida and could experience reactions such as stomach upset or skin irritation. It's advisable to consult with a healthcare provider if you are pregnant or breastfeeding before adding Hing to your diet.

Conclusion

Hing is an invaluable spice that not only enhances the flavor of dishes but also offers several health benefits. By understanding how to identify and buy premium Hing online, you can ensure you are getting the best quality product. Remember to store it properly and use it sparingly to enjoy its full potential. Happy cooking!

[authentickitchenrecipe]

"kachori recipe"

 2 cups finely ground flour

1/4 cup ghee,

salt to taste

cold water (to be combined)

for deep-frying oil

To make the filling:

3/4 cup husked black gram, soaking

2 tablespoons oil

1 teaspoon cumin seeds

1/8 teaspoon asafetida (hing)

14 teaspoon garam masala

3/4 teaspoon chili powder

2 tbsp powdered fennel seeds 

2 teaspoon coriander powder,

to taste salt

1/2 teaspoon mango powder

click this link for further and more recipe:-

[century--foods]

Aloo Achar Recipe: A Flavorful Nepali Delight

Introduction

Aloo Achar, a popular Nepali dish, is a delightful spicy potato pickle that bursts with flavors and aromas. This versatile side dish complements various meals, especially during festivities and family gatherings. The harmonious blend of spices, herbs, and tangy flavors makes Aloo Achar a must-try for anyone interested in exploring Nepali cuisine.

Aloo Achar, or Nepali potato pickle, is a traditional dish many in Nepal and neighboring regions enjoy. It is often served as an accompaniment to main dishes like Dal Bhat (lentils and rice) and Sel Roti (a traditional rice-based bread) or even as a snack. The dish is known for its tangy, spicy, and savory profile, which combines boiled potatoes with spices, lemon juice, and fresh herbs.

Ingredients Required for Aloo Achar

To prepare a delicious batch of Aloo Achar, you will need the following ingredients:

4 medium-sized potatoes

1 medium-sized cucumber (optional)

1 medium-sized carrot (optional)

1/2 cup green peas (optional)

2–3 green chilies, finely chopped

1/4 cup fresh coriander leaves, chopped

2 tablespoons mustard oil

1 tablespoon sesame seeds

1 tablespoon mustard seeds

1/2 tablespoon fenugreek seeds

1/2 tablespoon turmeric powder

1/2 tablespoon red chili powder

1/2 tablespoon cumin powder

1/2 tablespoon coriander powder

1/2 tablespoon asafetida (hing)

1 lemon

Salt to taste

Step-by-Step Preparation of Aloo Achar

With the increasing popularity of Nepali cuisine worldwide, Aloo Achar has found its way into modern kitchens and restaurants. Chefs and home cooks are experimenting with variations of the traditional recipe, incorporating different vegetables and spices to suit their tastes.

Also Read: Thyme Seeds: Uses, Guide and Benefits

Aloo Achar has also become popular in vegetarian and vegan menus due to its plant-based ingredients and bold flavors. Here are the following steps:

Step 1: Boiling the Potatoes

Step 2: Preparing the Vegetables

If you choose to add cucumber, carrot, and green peas to your Aloo Achar, follow these steps:

Peel and dice the cucumber and carrot into small cubes.

Green peas should be blanched by boiling them in water for two to three minutes, then quickly moving them to cold water to terminate the cooking process.

Step 3: Roasting the Sesame Seeds

Sesame seeds should be toasted in a small pan. When golden brown, dry them over medium heat and smell nutty. Take care not to burn them. Once roasted, set them aside to cool.

Step 4: Tempering the Spices

One of the most critical steps in enhancing the flavor of Aloo Achar. Follow these instructions:

Heat mustard oil in a large pan until it starts to smoke lightly. This step reduces the oil’s pungency, giving it a smoother flavor.

Add mustard seeds and let them splutter.

Add fenugreek seeds and cook until they turn dark brown.

Add turmeric powder, red chili powder, cumin powder, coriander powder, and asafetida. Stir well to combine the spices.

Step 5: Mixing the Potatoes and Spices

Add the boiled potato cubes, diced cucumber, carrot, and blanched green peas to the pan with the tempered spices. Combine thoroughly to coat the vegetables uniformly with the spice mixture.

Add the finely chopped green chilies and fresh coriander leaves. Mix again.

Step 6: Adding the Tangy Element

Squeeze the juice of one lemon over the potato mixture.

Add salt to taste and mix thoroughly.

Step 7: Garnishing and Serving

Transfer the Aloo Achar to a serving bowl.

Garnish with the roasted sesame seeds for an added crunch and nutty flavor.

The delicious Aloo Achar is now ready to be served and can be appreciated either warm or at room temperature.

For More Details, Click Here

[udipirecipes]

sambar - chefbylarge

RECIPE : Mom's Sambar - An Inspiration To My Cooking

INGREDIENTS :

Arhar Dal / Tuar Dal - 1 ½ Cup

1/2 Kg. Ash Gourd / Safed Petha

3 Drumstick Chopped to 3 Inches

2 Medium Green Shimla Mirch

6 Medium Tomatoes

1 Cup Fresh Coconut - Grated

Tamarind - Size of a Golf Ball - Soak in water for pulp

1 Tbsp Jaggery Powder -

Salt - As Required { To balance with Tanginess of tamarind you'll need at least 4 Tsps. }

2 Sprigs Dhania Leaves

4 Sprigs Curry Leaves

1 ½ Tbsp. Arhar Dal -

1 ½ Tbsp. Urad Dal { Dhuli / de-skinned }

1/2 Onion Medium size - chopped in length.

1 Tsp Tsp or a little more Hing / Asafetida -

1 Tsp or a little more Methi Seeds / Fenugreek

1Tsp Turmeric Powder -

4 Tbsp Coriander Seeds

5-6 Andhra Red Chilli

2 Tbsp Mustard

Red Chilli - 3 Nos. Cut into halves For Seasoning

Oil - 6 Tbsp.

Water - As Required

METHOD :

STEP – 1

In a cooker , cook Arhar Dal to pasty consistency

STEP – 2

In a small bowl soak Tamarind & squeeze out the pulp & keep aside. Let it be a watery and Not Pulpy..

STEP – 3

DRY ROAST FOR MASALA

In the same Kadai , heat 2 Tbsp Oil & add Arhar Dal & Urad Dal , Fenugrek Seeds - reduce heat & fry till the aroma comes { keep the gas in Sim level } & then add Chopped Onion saute till it loses rawness then add Grated Coconut & sauté & now add Coriander Seeds , Turmeric , Red Chilli =6, , Hing , 2 Sprigs Curry Leaves fry all the ingredients till nice aroma , then remove from heat & let it cool for a while, now transfer the Mix to the blender & add water little by little to turn the masala into a smooth well ground paste.

STEP – 4

Open the cooker, check if dal is fully cooked , if done then add all the chopped vegetables & some Chopped Dhania & a bit of Hing with a cup of water mix the vegetables with the cooked dal add more water if consistency is too thick & give a couple of whistles to cook the vegetables.

Open the cooker & then add Ground Fried Masala Paste & bring it to a boil for 2 Minutes. , along with the masala , add a sprig of Curry leaf, & now add the Tamarind pulp water & Salt ,let it boil for another 2 minutes & then add Jaggery / Gur Powder { Also called Shakkar } , This is to balance the Sambar, mix well with a laddle Turn off the gas.

STEP – 5

In a Kadai pour 2 Tbsp Oil & heat it till smoke level now throw Mustard & lower the heat once the crackling gets over , throw in the whole Chillies & Curry leaves , add the mix to the Aromatic Vegetable Sambar.

[cryptoguys657]

Is Hing Good for Health

Is Hing Good for Health?: is a medicine that acts as an antibiotic. It removes many types of stomach problems. It is a perennial herb. Is Hing Good for Health (Asafoetida powder)? If a food is to be made tasty, a small amount of asafetida or Hing is added to it. It is a very good medicine, which removes many types of stomach problems. Asafoetida acts as an antibiotic, which removes stomach…

[cryptoking009]

Is Hing Good for Health

Is Hing Good for Health?: is a medicine that acts as an antibiotic. It removes many types of stomach problems. It is a perennial herb. Is Hing Good for Health (Asafoetida powder)? If a food is to be made tasty, a small amount of asafetida or Hing is added to it. It is a very good medicine, which removes many types of stomach problems. Asafoetida acts as an antibiotic, which removes stomach…

[cryptosecrets]

Is Hing Good for Health

Is Hing Good for Health?: is a medicine that acts as an antibiotic. It removes many types of stomach problems. It is a perennial herb. Is Hing Good for Health (Asafoetida powder)? If a food is to be made tasty, a small amount of asafetida or Hing is added to it. It is a very good medicine, which removes many types of stomach problems. Asafoetida acts as an antibiotic, which removes stomach…

[ayurvedic-treatment-in-pcmc]

Tips to Get Rid of Bloating

Bloating is not the same as fat accumulation around your stomach. Bloating can occur even if your body fat percentage is less than 10%. There are people who eat well, exercise often, and avoid fast food but nevertheless experience bloating.

Bloating occurs when leftover gases from faulty digestion fill up your stomach, making it appear larger than usual. Most of the time, it's not even your fault. Certain underlying issues might cause bloating, and limiting your meal portions does not help.

What does Ayurveda say about bloating?

Bloating is caused by a weak Agni, or the figurative fire responsible for digestion and assimilation of food, according to Ayurveda. Because Agni is hindered, fermentable food produces gas, which accumulates in the lower abdomen and causes bloating.

What Are the Causes of Bloating?

Bloating is caused by a variety of factors. Bloating can be eliminated rather easily if you are attentive of what you eat and get enough exercise every day. However, if your lifestyle does not enable you to get outside and burn calories, you may find it difficult. But you will surely see improvements if you address the causes of bloating and follow the tips suggested later in this blog.

So, let's have a look at some of the most common causes of bloating:

Eating Patterns

Poor eating habits can have an immediate and long-term impact on your health. What you eat determines 80% of your health and how much activity you receive in a day determines 20%. And if you can't keep your bloating under control despite hours of sweating at the gym, you know you need to look elsewhere - your diet.

The most common cause of bloating is consuming junk food or overeating. When combined with aerated beverages, you have a recipe for disaster.

People eat quickly in order to save time in their busy lives. However, this frequently results in bloating since you swallow your meal without chewing it and you ingest air with each bite.

If you are lactose intolerant, dairy consumption may cause bloating and even persistent stomach distress.

Addictions

Isn't it cliche to say that smoking is bad for your health? Consider this: smoking increases bloating. That may be frightening.

Some people become hooked to medications. They cannot exist without them. Pain relievers, anti-allergic medications, and any other doctor-prescribed medications are examples. The majority of these medications are calcium channel blockers, which reduce pro-digestion action in the gut. As a result, the resulting byproduct gases become stuck in the lower belly or bowel, causing bloating.

Chronic or Acute Medical Conditions

Bloating is common in people who have gastrointestinal illnesses or irritable bowel syndrome. If the illness is not treated properly, it can lead to unpleasant cramps, irregular bowel movements, and lasting stomach pain.

Bloating is caused by a variety of conditions, including lactose intolerance.

Bloating can be induced by long-term stress and worry, in addition to physiological causes.

Tips to Help With Bloating

Bloating does not go away on its own, therefore you must make some intentional decisions about your eating habits and adjust your lifestyle slightly. Here are some suggestions for reducing bloating and getting back in shape.

#1 Avoid foods that are cold, raw, or stale.

Foods that are cold, raw, or stale are difficult to digest. Undigested food gets poisonous and builds up gases in the lower abdomen, causing bloating.

Properly cooked, fresh food, on the other hand, not only fills your stomach but is also easy to digest, lowering the danger of indigestion and bloating.

#2 Incorporate Spices into Your Cooking

Traditional Indian spices enhance the flavour of meals and aid digestion. These spices, which range from cumin seeds to grated ginger and garlic to asafetida (hing) and fennel seeds, stimulate digestive enzymes and guarantee that food is adequately digested and assimilated while also removing free radicals.

In utilising these spices in cooking, they can also be used in hot beverages

Just a word of caution:

Not everyone enjoys spices. Spices should be used with caution by people who suffer from acid reflux, heartburn, or have sensitive taste buds.

Before using spices in their meals or beverages, people with underlying medical conditions should visit a doctor.

#3 Chew Your Food Correctly

Chewing your food properly is the simplest approach to avoid bloating and digestive issues. Chew your food 32 times before swallowing it as a general guideline. As a result, your food will be predigested before reaching the stomach, reducing the workload on your digestive system.

Do you know what else happens when you properly chew your food? You eat less than you would normally. This is why:

It takes about 15-20 minutes for your brain to register that your stomach is full. When you eat quickly and finish your meal in 5-10 minutes, you don't notice your stomach is full, and everything you eat in the next 10 minutes will go into the 'additional pocket'. When you chew your food properly, you take longer to finish your usual meal portion and stop eating when your brain tells you to. By extending your meal time, you can avoid overeating and, as a result, avoid bloating and discomfort.

#4 Fennel Seeds Following Meals

There's a reason why fennel seeds and rock sugar are commonly provided after meals in Indian eateries. Chewing on fennel seeds stimulates the production of enzymes that aid digestion, avoiding bloating and other gastrointestinal problems.

To avoid indigestion, combine 1 teaspoon of fennel seeds with 1 teaspoon of rock sugar. It may also assist with acid reflux and heartburn, so keeping a little pouch of fennel seeds on hand when travelling can be beneficial.

The bloating cures discussed above may help alleviate symptoms, but they may not address the underlying cause. Furthermore, fixing the underlying source of any problem takes more than a few days. As a result, if you wish to treat bloating and gas once and for all and avoid recurrence, you should consult an Ayurvedic Gastroenterologist.

[smartfeed]

Four Interesting Khichdi Recipes

Khichdi is a healthy and delicious Indian dish made with rice or millet and moong lentils. Depending on preference, other ingredients such as ghee, cumin seeds, ginger, power-packed seeds, and moringa can be used. It is a simple and humble dish often served to newborns and people recuperating from sickness. The bland taste of this food makes it popular among babies and the sick. However, a well-made khichdi is not only wholesome but also very tasty and flavorsome. Ordinary people can consume it as part of their healthy diet on a regular basis. 

Interesting khichdi recipes are as follows:-

Simple Moong Dal and Rice 

In a large bowl rinse and soak ½ cup rice and ½ cup moong dal for 20 minutes. 

Wash, rinse, and keep aside 

Use a cooker to heat 1 tsp Feed Smart A2 Desi Ghee and add the rinsed dal and rice.

Sauté for two minutes, or until the dal turns aromatic. 

Now add ¼ tsp turmeric, ½ tsp salt, and 3¼ cup water. Mix well. 

Cover and pressure cook for five minutes. 

Steps to make the masala : 

Now add cooked rice and dal from the cooker to the Kadai.

Also, add 1 cup water and blend well, adjusting consistency as required. 

Cover and simmer for five minutes or until the flavors are absorbed well. 

Once cooked, garnish with 2 tbsp coriander and enjoy with pickle and curd. 

Use a large kadhai to heat 2 tbsp of Feed Smart A2 Desi Ghee. Add 1 tsp cumin, 1 herb, and a pinch of hing. 

Sauté on low flame until the spices turn aromatic. 

Now add 1 onion and 1 tsp ginger garlic paste and sauté well. 

Further, add 1 tomato and sauté until the tomato turns soft and mushy. 

Keeping the flame on low, add ¼ tsp turmeric, 1 tsp chili powder, ½ tsp garam masala, and ½ tsp salt. 

Sauté for two minutes or until the spices turn aromatic. 

Moringa &  Millet Khichdi – 

Wash millets and dal thoroughly until water runs clear. 

Soak for about 30 minutes to 1 hour. 

The longer they're soaked, the quicker and softer they turn, ideally, 8 hours is recommended for Millets.

Drain them in a colander. 

Heat an autoclave or pot and add Feed Smart A2 Desi Ghee.

Add cumin and let it splutter. 

Sauté ginger until a pleasant flavor comes out. 

Add Moringa & amchur spice blend

Add all the veggies including tomato. 

Sauté on a medium flame for 2-3 minutes. 

Add salt & pepper to taste and any more masalas if you feel are required

Sauté until the tomatoes turn mushy. 

Then add drained millet and dal. 

Sauté for 2-3 minutes. 

Add water and check the salt. 

Pressure cook on a medium flame for 2-3 whistles. 

When the pressure drops, open the lid. Add another tsp of Feed Smart A2 Desi Ghee if you want before serving.

Kaali Dal Khichdi 

Wash and soak dal and rice in enough water for 3-4 hours. 

In a pressure cooker, heat ghee. Add cumin seeds and asafetida. Stir and add bay leaf, and cardamom. 

Let the seeds splatter for a moment. 

Now add the soaked dal and rice with 4 cups of water. Add salt. 

Cook for 2-3 whistles. Let the pressure release naturally. 

Open the lid and serve the khichdi warm with a dollop of Feed Smart A2 Desi Ghee.

This is best served with lehsun ka raita. 

Semolina & Seeds Powder Khichdi 

To start with, wash, rinse & roast the semolina. 

Then, place a pan over medium flame and add Feed Smart A2 Desi Ghee to it. Once the Feed Smart A2 Desi Ghee is hot, add semolina (Rawa) and roast until it turns brown. Transfer semolina to a bowl and keep it aside. 

Now in the same pan, heat Feed Smart A2 Desi Ghee and add mustard seeds, sauté for two minutes. To this, add chana dal and urad dal, and roast them until the colour changes to light brown. 

Let the combination cook well, while you keep stirring occasionally. Once the dals are well roasted, add in the ginger, green chilies, onion pieces, and curry leaves. Keep sauteing until the onions lose their colour. Season with turmeric powder and stir nicely. 

Next, add the chopped vegetables to the mixture prepared above. Add carrots, tomatoes, and peas and blend them well with the mixture for 5 minutes. 

Now pour water into the pan along with salt. Bring the water to a boiling temperature and once done, mix it with the roasted semolina. Add the roasted semolina in 3-4 batches. Keep on mixing the batter to avoid lump formation in the mixture. 

When all the water evaporates, close the flame and add coriander leaves, stir the khichdi 2-3 times, add FS seeds powder and garnish with roasted cashews or curry leaves.

Serve it with chilled curd, coconut chutney, and sambhar for the best results.

Use these interesting recipes next time you are trying to eat or feed your kids healthy and delicious khichdi. A well-made khichdi is not only wholesome but also very tasty and flavorsome.

[seoplassy]

How Asafoetida Elevates Your Everyday Dal Tadka

When it comes to Indian cooking, few ingredients are as distinctive and essential as Hing. Also known as Asafoetida, this potent spice brings an unparalleled depth of flavor to a variety of dishes. Today, we'll explore how Hing transforms a humble Dal Tadka into a culinary masterpiece.

What is Hing?

Hing or Asafoetida is a dried latex exuded from the rhizome or taproot of several species of Ferula, a perennial herb. Known for its strong, pungent smell, it mellows out when cooked, imparting a smooth, garlicky flavor. This makes it a staple in Indian kitchens, particularly in vegetarian recipes where it enhances the umami taste without using meat.

Why Use Hing in Dal Tadka?

The use of Hing in Dal Tadka not only boosts its flavor profile but also aids in digestion, making it a healthy addition to your meals. The combination of Hing, cumin, mustard seeds, and ghee creates a complex, aromatic base that transforms the simple lentils into something extraordinary.

Recipe: Dal Tadka with Hing

Ingredients:

1 cup split yellow lentils (toor dal)

1 medium onion, finely chopped

1 medium tomato, finely chopped

2 green chilies, slit

1 teaspoon ginger-garlic paste

1/2 teaspoon turmeric powder

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1/4 teaspoon Hing (Asafoetida)

2 tablespoons ghee (clarified butter) or oil

Salt to taste

Fresh coriander leaves for garnishing

For Tadka (Tempering):

2 tablespoons ghee or oil

1 teaspoon cumin seeds

1 teaspoon mustard seeds

2 dried red chilies

1/4 teaspoon Hing (Asafoetida)

1 teaspoon red chili powder

2-3 cloves garlic, finely sliced

Instructions:

Cook the Lentils:

Wash the toor dal thoroughly and soak it in water for 15-20 minutes.

Pressure cook the soaked dal with turmeric powder, salt, and 3 cups of water for 3-4 whistles or until soft. Once done, mash the dal slightly and set it aside.

Prepare the Dal:

In a large pan, heat 2 tablespoons of ghee or oil over medium heat.

Add cumin seeds and mustard seeds. When they start to splutter, add Hing (Asafoetida).

Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw smell disappears.

Add chopped tomatoes and cook until they turn soft and mushy.

Pour in the cooked dal, mix well, and bring to a boil. Adjust the consistency by adding water if needed. Simmer for 5-7 minutes.

Prepare the Tadka:

In a small pan, heat 2 tablespoons of ghee or oil.

Add cumin seeds, mustard seeds, dried red chilies, and Hing (Asafoetida). When they start to splutter, add sliced garlic and sauté until golden brown.

Add red chili powder and immediately pour this tadka over the simmering dal.

Garnish and Serve:

Mix the dal well and garnish with fresh coriander leaves.

Serve hot with steamed rice or Indian bread (roti/chapati).

Where to Buy Hing?

To experience the true essence of this recipe, it’s important to use Premium Hing. You can easily Buy Hing Online from various reputed sources. Look for Strong Asafoetida or Solid Hing for the best results.

Conclusion

Incorporating Hing (Asafetida Hing) into your Dal Tadka not only enhances its flavor but also offers numerous health benefits. This magical spice is a must-have in every kitchen, providing a unique taste that elevates simple dishes to gourmet levels. So next time you cook, remember to add a pinch of Hing and enjoy the difference it makes.

[wordseffect]

Health Benefits of Asafetida(Hing)

Health Benefits of Asafetida(Hing)

Are you enthusiastic about attaining optimal health without artificial chemicals? Then asafetida or hing should be on your list. This resin-like-gum-spice is derived from the sap of plant species called Ferula. Next, it is dried and powdered to use in several cooking recipes. It is a food staple to promote health in Indian cuisines. However, the problem of adulteration of this beneficial…

[arvindsahu1985-blog]

हींग से होने वाले गुणकारी सेहतमंद फायदे – (Healthful benefit of asafetida in hindi)

हींग जैसे हमारी सब्जियों का स्वाद बढ़ाने के लिए इस्तेमाल की जाती है उसी तरह हींग को हम औषधि के रूप में भी कई बीमारियों से बचने के लिए और अपनी सेहत को स्वस्थ रखने के लिए उपयोग कर सकते हैं आइए जानते हैं कि इससे हमारी सेहत को क्या-क्या फायदे (Hing ke fayde) होते हैं विस्तार में.

1- करें अपच को सही – (Correct indigestion in hindi)

अपच की समस्या आजकल हर किसी व्यक्ति के अंदर देखने को मिलती है क्योंकि हमारे गलत खानपान, गलत जीवनशैली की वजह से धीरे-धीरे हमारे पेट में कई समस्याएं होने लगती हैं जैसे कि गैस बनना, ऐठन, खट्टी डकार, खाना ना पचना, आदि.

अपच की समस्या को खत्म करने के लिए हींग का उपयोग सबसे ज्यादा फायदेमंद होता है. कई सदियों से आयुर्वेदिक चिकित्सक भी हींग का उपयोग खाने को पचाने के लिए और पेट की हर तरह की तकलीफ के लिए इस्तेमाल करके आ रहे हैं. हींग के अंदर एंटी-इन्फ्लेमेटरी और बहुत से ऐसे पाचक तत्व होते हैं जो हमारे खाने को आसानी से पचा देते हैं.

2- कैंसर – (cancer in hindi)

हींग का इस्तेमाल कैंसर जैसी खतरनाक बीमारियों में भी फायदेमंद होता है क्योंकि हींग के अंदर शक्तिशाली एंटीऑक्सीडेंट गुण होते हैं जो हमारे शरीर के अंदर कैंसर से निर्मित कोशिकाओं की वृद्धि नहीं होने देते हैं और उन्हें धीरे खत्म भी करते हैं.

[panfusine]

#padronpeppers aren’t usually hot, but I’ve been lucky to spot these spicy specimens at both #unionsquare market as well as my local @hillsborofarmcountrymarket . Made this batch into a spicy #achar with crushed #mustard, #limejuice and #hing / #asafetida . #condiment #relish #pickle #indian #vegan #glutenfree

[swordshapedleaves]

Prepped the shallot, sweet pepper, hot pepper, carrot, and ginger for dinner tonight before I had to take a break. Still have the garlic and the kale but then all the fresh stuff is ready for the main event. This is the most ambitious meal I've made in a while.

Wish hing/asafetida was easier to find, but garlic and shallot will taste good too.