Nukra Heeng
Also called: Perungayam · பெருங்காயம் · हींग
Strong, aromatic asafoetida for tempering and digestion.
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About this product
Strong, aromatic asafoetida for tempering and digestion.
Heeng (asafoetida) is a pungent resin used in tiny amounts. A pinch in tempering gives sambar, rasam, dal and pickles their classic South Indian aroma.
Why you will love it
- Strong savoury aroma, a pinch is enough
- Essential for sambar, rasam and dal
- Used in pickles and tempering
- 100 g pack
Nannilam The Good Earth is an organic food store in Sholinganallur, OMR, Chennai, serving families for over 6 years. We source with care and pack fresh for you.
Nutrition
Used in small amounts, so nutrition per serving is negligible. Values vary by batch.
How to use
Add a pinch to hot oil with mustard and curry leaves, or dissolve a pinch in water for dals and rasam.
How to store
Store in an airtight jar in a cool, dry place away from sunlight and moisture. Always use a dry spoon. Powders lose aroma faster than whole spices, so buy in sizes you will finish soon.
Questions
How much should I use?
A small pinch is enough.
Is it gluten-free?
Heeng is often mixed with wheat flour. Please check the pack label.
Nutritional values are approximate and may vary by batch. Product benefits are traditional uses and are not a substitute for medical advice.
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