Description
A pinch of hing adds a deep, savory flavor that mimics onion and garlic. It aids digestion and is essential in South Indian and Jain cooking.
Flavor Profile:
Pungent and sulfurous when raw, but mellow and onion-garlic-like when cooked.
Culinary Use:
- Used in tempering dals, sambar, rasam, and Indian snacks.
- A key spice in vegetarian cooking, especially where onions and garlic are avoided.
- Enhances the flavor of lentils and legumes.
Health Benefits:
- Improves digestion and reduces gas and bloating.
- Acts as a natural laxative and relieves respiratory issues.
- Known for its antimicrobial and antiviral properties.
- Used in traditional remedies for menstrual cramps and colic in infants.
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