A journey to source the best Hing

In 2024, long before we had announced Khao Stores, I began looking into hing.

A spice that is much a part of our pantry ever since I can remember, but rarely discussed or spoken about when we discuss key spices found in Indian, and Gujarati cooking.

The store-brought variety you would likely find is usually found packaged as a powder, mixed with wheat flour and some turmeric. However, I felt that the pungency and quality of the hing was greatly altered, so you’d be using more than needed even though only a small amount is required.

Looking into how vital I feel the spice is for my own cooking, it led me onto an extensive research project that I have almost silently been carrying out, having hoped that by 2025, we’d have our next Khao Stores product: an organic, high quality Hing! It’s August 2026, and the struggle is real.

And so, inspired by all my amazing foodie friends who have been sharing their stories and processes, I’m excited to share the journey so far and take you with me on a journey of sourcing and bringing a gluten-free, turmeric-free Hing before the end of the year!

Before we delve into my journey, it's vital to look at context and the role hing plays in Gujarati and South Asian cooking. For consistency, we will refer to asafoetida as only hing from here onwards.

Hing's role in South Asian cooking

There is this one cooking technique shared across Indian Cuisines that is almost as vital in cooking as breathing is for us to survive.

It is the process of tempering whole spices, the tadka, or, as we say in Gujarati, the vaghar.

A process where you heat the fat (ghee, mustard or sunflower oil) to a high enough temperature, letting any spices or fresh herbs you drop into it dance and sizzle, cooking in an instant and releasing an intense flavour into the fat. This process is so vital for dishes like daal, daar, and sambhars, and even for the base of dishes like biryani and pulao. Whether it's cumin seeds together with mustard seeds, curry leaves or bay leaves, or a few pieces of cinnamon. The process is further heightened by one very specific spice, one you may have heard of or often use in your cooking already: we’re talking about Hing or Asafoetida.  

Made from the roots of a perennial herb called ferula, the origins of asafoetida stem from the dry, arid growing climates of Afghanistan, having made its way to India by the Mughal Empire. Now, its influence in all South Asian cooking, as well as its medicinal uses in Ayurveda, makes it a highly vital and versatile spice.

Ever since I can remember, there’s been a small bottle in our masala dabba, or the masala drawer, labelled “hing”. It’s used to vaghar daar, kadhi, many shaak and sabjis we make, but also a little is sprinkled over hand-rolled gathia. The properties of hing make it a good aid in digestion and ease the stomach from indigestion when processing heavy lentils.

It has a pungent flavour and almost certain will alter the dish it is used in, especially when added during the vaghar process. It's for this very special flavour profile that led me to want to source and share our very own Hing powder for you to use.

The Start, False Hope

After spending the larger part of 2024 online, researching hing, how it is harvested and where, and then connecting with sources in India, I had planned a trip for 2025 to take the next steps.

In April 2025, during a visit to a Gujarati spice trader and manufacturer, I discussed the possibility of sourcing their hing. If you’ve never seen it before, proper hing comes in solid form and is bound with gum arabic for preservation. These solid blocks are then ground down into a fine powder.

I purchased my first 1 kg sample pack and excitedly came back home to London. This was 100% pure, no flours added. But I needed to test its structure, form and flavour in the UK and how it reacts with the climate here, so I kept it in different containers in the kitchen and in my storeroom. Over the course of a few months, I realised how vital it was to mix the pure ground hing with a flour - it keeps the powder from becoming almost stuck together, and also, it preserves it against moisture. This is vital for the longevity and quality of hing.

Unfortunately, this first batch that I was so excited to begin stocking spoiled in just a few months, and I knew this wasn’t the quality I wanted to sell and share with you.

I was so excited that I even designed and printed the labels and prematurely announced the launch, but within a few days of the announcement, I came across the issues shared above, and it was back to the drawing board.

I even had ordered small tins, labels and washed and labelled them ready for packaging!! Well, at least that’s one thing I won’t need to do…!

This first trial-and-error made me realise that I cannot rush the process, and need to ensure quality is above all else.

Part 2, Mr Ghost

From this point, I began experimenting with the hing to rice flour ratio. By adding a small quantity of rice flour to the powdered hing allows the texture to remain consistent and without the use of a wheat-or gluten-based product.

So I set off to speak to more manufacturers and eventually came across someone who was sourcing organically grown hing, so I ordered a selection and once again began testing and trialling recipes and also storing and preservation timings.

This time, it was great to see the hing did not spoil, and it was possible to achieve a high-quality powder without adding too much rice flour, and just enough to preserve and maintain a moisture-free environment in the containers.

Within a few months of the testing and trial periods with the new manufacturers hing, I excitedly contacted my new bestie. He was so happy to hear from me. Sent me all the details and sent me pictures from the factory. But then, when I went ahead to place my order, crickets…..no response. No reply. Nothing.

I wasn’t sure if he didn’t want my business anymore, or maybe he couldn’t actually deliver what I wanted as it is so specific, even after all the chats and calls. Maybe he thought ghosting me was better than just saying no?!

So I tried not to take it too personally and the hunt continues!

Research trip 2026

If you follow us on Instragram, you'll have seen I have been sharing a few cheeky pictures testing some samples of hing. We're getting close and this October, I’ll be back in India to discuss and finalise my own hing recipe with a new product partner. Fingers crossed they don't ghost me and the recipe works out, as we're pinches fingers this close!

So friends, hold tight; Khao Stores Hing is coming!