An amber colored resin extracted from the root or stem of a perennial plant, Hing plays many roles in many cultures. Scientifically called Ferula Assafoetida, Hing has been used as widely as in ancient Persia, Greece, Africa and India. In cuisines, its pungent and strong aroma is put to good use as a replacement for onion and garlic. It gives off a smooth and robust flavor when released in hot oil. Everest Yellow Hing is perfect for a subtler flavour in vegetable dishes.
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