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Hing (asafoetida) is a powerful and aromatic spice commonly used in Indian cooking to add a distinct, savory flavor to a variety of dishes. Derived from the resin of the Ferula plant, it has a strong, pungent aroma when raw, which mellows into a rich, umami taste once cooked. A little goes a long way, making it a key ingredient in many Indian recipes, especially lentil-based dishes like dals and curries, where it aids in digestion and enhances the overall flavor profile. Hing is often used in tempering (tadka) with oil, where its essence infuses the dish with a unique depth. Known for its digestive benefits, it is also commonly added to dishes that can cause bloating, like beans and cabbage, to reduce gas and discomfort. This humble spice is a cornerstone in many vegetarian dishes, adding a distinct flavor while offering numerous health benefits.