
Frequently Asked Questions
It is commonly used for tempering dals, curries, vegetables, sambhar, kadhi and pickles to enhance flavour and aroma.
Hing has a strong aroma, so only a small pinch is usually enough for most recipes.
Add it to hot oil or ghee at the beginning of tempering before adding other spices.
Yes. Hing is a staple seasoning in many Indian households and is suitable for everyday cooking when used in moderation.
Store in a cool, dry place with the container tightly closed after every use to preserve its aroma.
Yes. It is ideal for vegetarian dishes including dals, vegetables, curries and traditional Indian recipes.
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