Vandevi Yellow Hing (Asafoetida) 50g (1.75oz) - Pack of 2

This is my first experience with asafoetida, so I have no basis for comparison. Based on the spice's reputation of being horrendously smelly, I was leery of even opening up the package when it arrived, and kept it down cellar until I needed to use it. When I finally did get up the courage to use it --about a week or so after receiving it-- I found it to be not offensive at all. It does smell onion-y and somewhat sulfurous, but nowhere near what I was expecting. It reminds me of what onions smell like when they start to go bad in storage, although not as strong. I purchased the spice purposely for its supposed anti-flatulent properties (I've been cooking a lot more beans lately and my spouse gets very windy, lol); however, we can't tell if it's really effective. I guess a 'magical' cure was too much to hope for! Maybe it's because this product is not the pure spice. On the other hand, it does add a definite and unique flavor to cooked foods which is similar to onions and garlic, and not at all unpleasant.* I will probably continue to use it, especially now that I know I don't need to keep it quarrantined in the basement! I will, however, store the jar inside a ziplock baggie, to avoid any chance of affecting other spices stored in the same cabinet. My research on using this spice says it should be added to the pan right after the butter/oil/fat, and stirred well, so that the flavor and aroma has a chance to mellow, before adding other ingredients. That's easy enough for me to remember, because it's exactly what I do with "aromatics", i.e. fresh onions & garlic. *[YMMV; if you're NOT a fan of garlic & onions, you might not like asafoetida!]

I like the spice and it's unique way of giving my reduced sodium meals a nudge. I only recieved one, bought two. :(

I told myself for ages that I didn't need asafoetida. Most recipes call for just a pinch, 1/16th of a teaspoon, maybe 1/8th, and often it's (optional). Why bother with something used in such small amounts alongside curry recipes asking for tablespoons of other spices?! Surely it's an inconsequential frill, an unnecessary bit of authentic snobbery, an additive that does nothing but make the chef feel fancy?Well, I was proven quite wrong the first time I opened it! This stuff packs a pungent punch; no wonder recipes call for so little! Well, you wouldn't balk at the idea of using one measly jalapeno in a big back of pico de gallo, would you? Of course not! You know that jalapeno alone can do some mean work if you don't seed it. The same is true for asafoetida; it may be a small and unassuming presence in a recipe ingredients list, but added to a dish, it makes itself known!Now, I often cook my onions and garlic with a pinch of this, along with my usual salt and sugar, to speed up and bring out a gorgeous browning and rich flavour. I highly recommend you pick this up if you're interested in making some truly tasty Indian dishes! Curry, split pea soup, there's so many applications for this.. and I'm using it rather frequently, experimenting with it whenever I use onions these days, which is often. I'm rather pleased, and I think you will be, too. :)

This was really great, added much needed flavor to my food, I can not have garlic, onion so this was a fair replacement, they only thing missing was instructions on how much to us, that would be helpful. This spice have a stinking smell, very, very stinky, I had to store it outside in a utilities room because of the odor.

I developed a mild garlic allergy that causes me to feel creepy crawlies all over. It's very strange, and it's only something I've developed in the past year. Anyways, I LOVE garlic, and I like to use it in my cooking. Enter, HING. This stuff does not taste like garlic, but it subs in beautifully. It's more like a blend of garlic-onion. You have to cook with it, though, as you don't experience the amazing flavor unless the stuff is cooked. The contents stink in the jar. I have not had issues of the smell taking over my spice cabinet, though. The flavor does take getting used to. I persisted, and now both my husband and I enjoy it very much. I don't miss garlic in cooking anymore.

A very interesting spice that smells like a cow's backside but brings out the flavor of the dullest dish. At least that's what I chose to believe since the recipe called for this spice. I'm still looking for a good Tikka recipe though but I do not blame this spice.Save your spice cabinet from this odor and double bag it. Trust me or you'll spend the next morning looking for a pile of dung.

This spice was made for vegetable dishes and casseroles. 1/8 - 1/4 teaspoon goes in the hot oil at the start for a few seconds and then start adding the other ingredients. It gives a slight earthy pungence to the dish like garlic but a different flavor. Well worth trying!!

I have not used this container of hing in a recipe yet, but the plastic container it comes in does NOT block the smell. And it smells worse than the most horrible dog fart that you can imagine. The container came shipped in a sealed heavy plastic bag, and as soon as I cut open the bag my husband could smell the hing from across the room. So, now I have to decide what to do with it. I can't leave it in that container in my kitchen cupboards or it will stink the place up. I think I'll take it outside and put it in an empty glass jar. Just wanted to warn y'all, you are going to need another container.