Krishna Hing Special Powder
Krishna Hing Special Powder
Krishna Hing Special Powder is a strong compounded asafoetida (hing) from Krishna Hing, a name Indian kitchens have trusted since 1925. Its sharp, pungent aroma turns into a rounded, savoury depth the moment it hits hot oil or ghee.
Why cooks choose it
- Strong, consistent potency – a small pinch flavours a whole pot
- Fine powder that blends evenly into tadka
- Available in 100g and 250g packs
How to use
Add a small pinch (roughly ⅛ teaspoon for 4 servings) to hot oil or ghee along with cumin or mustard seeds, then add your dal, kadhi, sambar or sabzi. Also great in pickles, chaas and lentil snacks.
Storage
Keep the pack tightly closed in a cool, dry place and away from other spices so its strong aroma doesn't transfer.
Frequently asked questions
What is hing?
Hing (asafoetida) is a dried plant resin used in Indian cooking for its savoury, onion-and-garlic-like flavour. Compounded hing blends the resin with edible ingredients so it is easy to measure and use.
Is hing used in Jain cooking?
Yes. Hing is widely used in Jain and satvik cooking to add savoury depth without onion or garlic.
How much should I use?
This is a strong hing, so start with a small pinch and adjust to taste.