Hing or Asafoetida is so predominant in all our dishes across regional cuisines that one could be pardoned to think of it as an Indian spice and herb. After all, India has been the world’s supplier of spices and herbs since time immemorial. Asafoetida has never grown in India, until now!
Asafoetida or Hing forms an important ingredient in many Ayurvedic medicines and concoctions that our love affair as a country with this drug is as old as the Vedas or perhaps older. Many of the ancient manuscripts and stone inscriptions of recipes found in the Indian mainland refer to Hing in the making. Dishes at our Himachali Rasoi
and elsewhere too, Hing forms an important herb arsenal to create magic and satisfy our guests at Rakkh Resort in Palampur
Although found in every little shop in every village in India, Hing has been imported until now. Asafoetida is a sulfurous smelling gum-resin that's extracted from Furula plants. It's traditionally ground into a powder and used either for its proposed medicinal qualities or as a spice to add a savoury flavour to food.