Vasant Supreme Hing (Asafoetida Powder): key facts
- Brand
- Vasant Masala (made by Vasant Masala Pvt. Ltd., Ahmedabad)
- Also called
- Hing, Heeng, Asafoetida, Hingu, Inguva, Perungayam, Hing Powder
- Category
- Specialty Spices
- Pack sizes
- 50G, 100G, 500G(JAR)
- Price
- From ₹100 (50G), MRP ₹125
- Sold by
- Masala365, authorised Vasant Masala distributor, Kandivali West, Mumbai
- Delivery
- Mumbai, Navi Mumbai and Thane at ₹39 per KG; rest of India on WhatsApp inquiry
- How to order
- Add to bag and send the order on WhatsApp to +91 90291 16404
About Vasant Supreme Hing (Asafoetida Powder)
Vasant Supreme Hing is an asafoetida powder made for daily cooking. Most Indian homes use a pinch of hing almost every day, and this version is designed for that routine. It is gentler than Vasant's strong hing, so it is easier to measure and less likely to overpower a dish.
Raw asafoetida is very intense on its own. To make Supreme Hing, Vasant processes the raw resin together with other ingredients, which softens its sharpness and turns it into a free flowing powder. The result still has the familiar savoury, onion and garlic like aroma of heeng once it hits hot oil, just in a more balanced strength. For the full composition, please check the Vasant pack label.
Add a pinch to hot oil or ghee with mustard seeds or cumin before pouring it over dal, kadhi or sambar. It is a regular part of Gujarati and Jain cooking, where it brings savoury depth to food made without onion and garlic. Use it in aloo sabzi, chana, rajma, khichdi, dhokla tempering and pickles. It is called hingu in Kannada, inguva in Telugu and perungayam in Tamil.
Choose from 50g, 100g and a 500g jar. Masala365 is an authorised Vasant Masala distributor in Kandivali West, delivering across Mumbai, Navi Mumbai and Thane. For orders from elsewhere in India, message us on WhatsApp.
How to use
- Add a small pinch to hot oil or ghee at the start of a tadka
- Temper dal, kadhi and sambar with hing, mustard and curry leaves
- Use in Jain and no onion no garlic dishes for savoury flavour
- Add a pinch to khichdi and chana while they cook
Always check the printed pack for the latest ingredient, allergen and best-before details.
