Topic: Hing

[DalPuri]

DP You have lost me on this one. What will happen if I do as you suggest? Or do you really want me to waste a couple of portions to find out ? 

I thought you was asking me to do the experiment!   
It was just a suggestion to see what you think it adds, which is a onion/garlic flavour.
Doing side by sides on a small scale is the best way to go.

I use the small yellow tubs when cooking trad dishes.

Sometimes you have to sacrifice a little gravy for the cause.   

Apologies, I thought the result may have been a thickening of base or an attack by the goddess of spice and her lovely daughters. 

Nahh, some casts cant eat onions or garlic so its used to replace that flavour, and like already mentioned, to stop you Todd Martin.  ;D

[beachbum]

Before I got into curry cooking I used to eat occasionally at a Hare Krishna restaurant in Brisbane - I loved the garlic and onion after burp that I would get all afternoon. I was talking to one of the counter guys and remarked on the subtle flavours in the food including the onion/garlic fragrance. Guy explained that they dont use either, they cook to Vedic principles and the only use of garlic is to ward of vampires.  That's when I discovered Hing.
I read up on Vedic and discovered that they don't use onions and garlic as it raises the Kundilini - which could be alarming, imagine a mob of Krishnas running amok with their Kundilini well and truly up. 

[Peripatetic Phil]

I love the stuff, but use far more in vegetable dishes than in those containing meat.  Also nice in dosa recipes.
** Phil.

[Malc.]

The thing is I am struggling to appreciate what contribution this stuff makes to any recipe. In or out I am not noticing any appreciable difference.

Not forgetting that it is also used as an antiflatulent.

[RubyDoo]

Not forgetting that it is also used as an antiflatulent.

Is that a ' wind ' up?   

[Peripatetic Phil]

Not forgetting that it is also used as an antiflatulent.

D@mn, is /that/ why I f@rt less than I used to ?  I really miss those wonderful aromas that used to fill the bedclothes after a good curry !

** Phil.

[Secret Santa]

Not forgetting that it is also used as an antiflatulent.

Is that a ' wind ' up?   

No I think he's just trumpeting his knowledge.

[chonk]

Hi, RubyDoo!

Like pointed out earlier, Hing is an essential part of the Hare Krishna cuisine, and is also used extensively by the Kashmiri Pandits. It goes well with pulses and dals, and the taste could be described as garlicky, and close to onions, too. Personally, I like it (: If used with garlic and onions all along, I never thought that all too much of its own flavour gets distinguished or stands out. But: I only use powder myself (try to get a hold of the resin next month), so it surely depends on its potency, too. But used in traditional recipes, often with fennel, aniseed or joghurt, it adds some nice touch, and I honestly never missed the garlic and/or onions in them ,)

Greetings!

[goncalo]

What are some relevant recipes using hing? and just to be clear, hing is the same as asafoetida right?

[Peripatetic Phil]

What are some relevant recipes using hing? and just to be clear, hing is the same as asafoetida right?

Right.  Can't help with the recipes, though : I add it to mushroom bhaji and masala dosa, if that is of any help.

** Phil.