“Hing: From Controversial Spice to Culinary Enigma in India”
Asafoetida, a seemingly innocuous substance derived from the resin of the wild fennel plant native to Afghanistan, Iran, and Uzbekistan, has found itself at the epicenter of culinary debates in India. Often ground into powder and mixed with flour, this potent ingredient is renowned for its powerful and divisive smell, earning it the moniker “devil’s … Read more
