Rani Asafetida (Hing) Ground 3.75oz (106g) PET Jar ~ All Natural | Salt Free | Vegan | Non-GMO | Asafoetida Indian Spice | Best for Onion Garlic Substitute

Wow, this stuff amazing. Before making this purchase I did some research to find out more about it and pretty much everything I read online was true: this tastes much like a blend between onion and garlic and you really only need a pinch or the flavor will overpower the other ingredients in your dish! It tastes great, is easy to use, and if you’re avoiding onion and garlic but need that added boost to your cooking, this is a great addition. Warming it in oil is key! And I typically use less than 1/8 of a teaspoon, it’s that strong! I’m very happy with the quality and value of this product!

Fresh. Rani has been a good spice brand for me.

Great flavor with mild curry undertones. This spice is allowed on the FODMAP diet and provides some onion and garlic type flavors without eating the actual onion. Using it frequently when cooking.

This spice is meant to replace onion and garlic. I'm currently on an acid free diet and onions and garlic aren't allowed. I'm still getting used to this spice. A little, and for me an extremely small amount goes a long way.

Good

I love it but I think it is too expensive.

This product is not what the label says. Real asafetida (Hing) would "stink" up the entire house, if you opened the package. The reason I use this term "stink" is because to someone who is not used to the culinary use of this spice or to Indian/Persian cuisine, the smell of asafetida would be overwhelming. I cannot describe the aroma other than "stink"- and sometimes referred to as "stinking gum". The name contains the description of its smell ("fetid").I did not like the smell of raw Hing till I started cooking with it myself.This one has no aroma at all. The bottle tells you "whole", but actually each of those globules is 90% some sort of flour or binding agent. Real Hing is soft. I couldn't break these on a mortar-pestle. Since the binding agent is sort of a flour (wheat, I think), when I added these broken pieces to the tempering oil, they simply caked up. Hing is a resin and usually soft when fresh. It pops into a flowery look when put in hot oil. So, whatever they are selling, it ain’t "Whole Hing".

These are great for cooking, but OMG do they stink! My son loves to make authentic historically accurate recipes. The one for this ingredient tasted great but I’m very noise sensitive, so I had to stay away from the kitchen while he prepared the meal.