What is the right way to add Heeng to gravies to maximise its benefits

There’s no denying that, Heeng, also known as asafoetida, is one of the most underrated Indian spices known for its unique aroma and flavour. But do you know this age-old spice is a lot more than just a flavouring agent, and has been extensively used in traditional remedies for its healing properties. However, in most households it is only used for culinary purposes, which may dilute the nutritional benefits of this rare spice. Here's the right way to use Heeng in day-to-day cooking to reap maximum benefits of this spice.

Heating Heeng in oil or ghee helps to release its flavor and aroma, which further enhances the overall taste and texture of the dish. Adding a tadka or tempering of Heeng helps in better amalgamation of the spice, which improves its nutritional efficacy.

Add Heeng towards the beginning of the cooking process, during the tempering stage, along with other whole spices like cumin seeds, mustard seeds, or curry leaves. This allows the flavor of Heeng to infuse into the oil or ghee and distribute evenly throughout the curry. This also helps in better absorption of the nutrients of the food.

Combining Heeng with other essential spices can not only improve the taste and flavor of the delicacy, but also helps in improving metabolism and digestive health. Adding Heeng with spices like turmeric, coriander, cumin, and ginger can help in enhancing their flavors and provides a well-balanced taste to the curry.

Heeng has a strong flavour and A pinch or two is usually sufficient for most curry recipes. Using too much Heeng can overpower the dish and make it bitter.

Adding Heeng for digestion

Heeng is known for its digestive properties and is often used to aid digestion, reduce bloating, and relieve gas. Adding Heeng into curries can help improve digestion and make the dish more digestible, especially when it is paired with spices like turmeric, ginger that helps in reducing inflammation and has healing properties.