In a world where the cost of living continues to rise, even a simple bulb of New Zealand garlic can feel like a luxury at around $4 each. In contrast, Chinese imported garlic offers a cheaper alternative, coming in at approximately $4 for a bag of a dozen bulbs. Additionally, the convenience of garlic powders, pastes, and crushed garlic have become popular choices for those seeking flavor without the hassle of peeling and chopping cloves.
However, there exists another cost-effective option that packs a powerful garlic punch commonly used in Indian cuisine—asafoetida, also known as hing. This gum resin derived from the fennel plant is a staple ingredient in many Indian and Middle Eastern dishes, valued for its strong aroma and flavor profile.
Unveiling the Mystique of Hing
Hing boasts a flavor profile that is rich in garlic notes with a subtle hint of onion. According to Perzen Patel, an Indian-born food writer based in New Zealand, the distinctive smell of hing is often likened to sulfuric, reminiscent of boiled eggs. Patel emphasizes that hing must be cooked to neutralize its initial pungency, transforming into a unique and flavorful addition to dishes.
Chetan Pangam, the executive chef at One80° Restaurant in Wellington, highlights the versatility of hing, describing it as a staple product in Indian spice shops. While not commonly found in regular grocery stores, hing is readily available at Indian grocers, catering to a niche market of culinary enthusiasts seeking to elevate their dishes with this potent spice.
The Medicinal and Culinary Wonders of Hing
Beyond its culinary uses, hing is revered for its medicinal properties in traditional Indian medicine. In India, hing is often paired with lentils to alleviate bloating and aid in digestion, a remedy passed down through generations. Pangam notes that hing is valued as one of the best digestives, drawing on cultural practices where warm water infused with hing is used to soothe digestive discomfort.
In Jain cuisine, where garlic is omitted from dishes due to dietary restrictions, hing plays a crucial role in flavoring meals for millions of adherents. Jains, who avoid consuming roots and underground vegetables, including garlic, rely on hing to provide depth and complexity to their dishes.
While hing can serve as a substitute for garlic in non-Indian recipes, experts caution that it may not fully replicate the flavor profile of garlic. Ashia Ismail-Singer, a cookbook author, recommends tempering hing in oil or ghee before adding it to dishes to unlock its umami-rich flavor, ideal for enhancing savory recipes.
Patel advises incorporating hing as a base spice at the beginning of cooking processes, such as in pasta sauces or curries, to allow its flavors to meld seamlessly with other ingredients. However, she warns against using hing in recipes with minimal cooking time, as its potent aroma could overpower delicate flavors.
When replacing garlic with hing, Pangam suggests using half a teaspoon of hing for every two tablespoons of crushed garlic in a recipe. Maintaining a delicate balance is crucial, as an excess of hing can overwhelm the dish with its pungency, altering the overall taste.
To address concerns about the cost of garlic, especially in regions where prices may be prohibitive, Patel recommends exploring local Indian grocers for affordable alternatives like fresh or shelf-stable garlic paste. These hidden culinary gems offer budget-friendly options for those looking to experiment with new flavors without breaking the bank.
In conclusion, asafoetida, or hing, emerges as a versatile and cost-effective ingredient that adds depth and complexity to a wide range of dishes. Whether used as a garlic substitute or a flavor enhancer, hing’s unique profile and culinary benefits make it a valuable addition to any kitchen arsenal, inviting culinary enthusiasts to embark on a flavorful journey beyond traditional ingredients.