Patanjali Bandhani Hing (4pcs) 50 g

Patanjali Bandhani Hing – Asafoetida for Indian Cooking (50 g, 4 Pieces)

Hing (asafoetida) is the dried resin of the Ferula plant and one of the most important spices in Indian cooking. Just a pinch in hot ghee or oil gives dal, sabzi and curries their familiar savoury aroma. Bandhani Hing is a compounded hing, blended for a strong, consistent flavour. Ayurveda also values hing as a Deepana-Pachana (digestive) spice.

Uses

• Tadka: add a pinch to hot ghee or oil before cumin or mustard seeds
• Dal, sambar, kadhi, sabzi, pickles and chutneys
• Traditionally used to support digestion and reduce gas and bloating

How to Use

• Use a small pinch – hing is very strong
• Always add it to hot fat so the flavour mellows

Storage

• Keep in an airtight container, away from other spices so its aroma does not spread
• Store in a cool, dry place

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पतंजलि बंधानी हींग – हिंदी में जानकारी

पतंजलि बंधानी हींग भारतीय खाने के लिए तेज़ खुशबू वाली हींग है। दाल, सब्ज़ी और कढ़ी के तड़के में एक चुटकी हींग डालें। आयुर्वेद में हींग को पाचन में सहायक माना जाता है। हवाबंद डिब्बे में रखें।

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Frequently Asked Questions

What is Bandhani Hing?

It is compounded asafoetida – hing blended for a strong, consistent flavour in cooking.

How much hing should I use?

Just a small pinch per dish, added to hot ghee or oil.

Is hing good for digestion?

Ayurveda traditionally uses hing to support digestion and reduce gas and bloating.

How should I store hing?

In an airtight container in a cool, dry place, away from other spices.