Heeng — Asafoetida Powder (ہینگ)
Looking for heeng in Urdu? It is written ہینگ (heeng or hing), and in English it is asafoetida — the dried resin of the ferula plant. Pungent and sharp in the jar, it mellows into a deep savoury, almost onion-garlic flavour the moment it hits hot oil.
Traditional Uses of Heeng
- Added to tarka for dal, chana and vegetables — a pinch is enough
- Long used to prevent gas and bloating from lentils and beans
- Traditionally rubbed on the stomach for infant colic
- Essential in achar and traditional masalas
- Used in cooking without onion or garlic, where it stands in for both
Heeng Price in Pakistan
Strong, aromatic asafoetida at a fair price. Sealed in an airtight pack — heeng loses potency fast if left open. Cash on delivery nationwide.
How to Use
Use a pinch only. Add it to hot oil at the start of your tarka and let it bloom for a few seconds before the other ingredients. Store tightly sealed and away from other spices — the aroma travels.
FAQs
What is asafoetida in Urdu? ہینگ (heeng or hing).
Why does it smell so strong raw? That is the sulphur compounds in the resin. Cooking transforms the smell completely into a savoury, leek-like flavour.
How much should I use? A pinch for a whole pot. Too much makes a dish bitter.
Does it really help with gas? Preventing bloating from dals and beans is heeng’s oldest and most widespread traditional use.
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