Yellow hing powder is an important specialist spice used in traditional Indian cuisine that is known to help with the digestion of pulses, so it is especially great for vegetarians. It is loved in Indian curries, chutneys and pickles because of its strong flavour.
Add a pinch of asafoetida to curry-type meals and preserves, in the beginning of the cooking process. This will enhance the full flavour as the meal cooks. It is also a great addition to marinades.
This powder is mild and it is made with asafoetida powder combined with flour and turmeric for a more well-rounded flavour.