Ayurveda is so good to learn - start now with asafoetida!

Asafoetida is one of the keys to making Kashmiri food. Its place in Kashmiri cooking owes to Ayurvedic wisdom around the spice, known as “hing” in Hindi.
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Asafoetida is commonly used as a replacement for the aromatic contribution that garlic and onion make to masala. In Ayurvedic thought, garlic and onion are deemed to be heating for the system: there is faith and medicinal tradition related to the benefits of keeping a cooler system.
This is a spice that - like many aromatics - presents in a couple of forms: as a resin, as a water and as a powder. Learn a little more about asafoetida by watching the video!
Inside Kashmiri Food: • I love Kashmiri food -...
How To Use Asafoetida: • Asafoetida is the secr...
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I'm a journalist, author, Kashmiri spice mistress, producer and spice consultant sharing my love of spices, Kashmiri cuisine and connection.

[@BoggWeasel]

I see recipes where hing is added as well as garlic and onion, is this a counterproductive use of hing ? Does one cancel or antagonise the other ?

[@sarinakamini-thespicemistress]

That's a really interesting question and not one I feel qualified to answer from a position of authority, only because I've never seen or tried it. I imagine using both would create a really strong and interesting sulphuric understorey: when you use multiple spices from the same aromatic family they "scaffold" each other to create a textured and tiered iteration or version of that taste profile. Scaffolding spice also disperses aroma, so the end result of using both combined might appear softer but go deeper than using either asafoetida, or garlic and onion on their own. I'll try it out!