Description

Hing smells alarming when you open the jar. In hot oil it changes completely and gives a savoury, allium depth, which is why it is standard in cooking that leaves out onion and garlic.

Use a pinch — genuinely a pinch — added to the oil at the start with the mustard seeds. Too much will dominate a dish and cannot be corrected.

It is also used in dhal and bean dishes because it makes them easier to digest.

Keep the lid tight. Hing will scent everything in the cupboard if you let it.