Paariwarik Hing — Nepali Asafoetida Powder (हिङ्को धुलो)

Of all the spices used in South Asian 
cooking, Hing is the one that surprises 
people most. Open the jar and the raw 
aroma is powerful, pungent, almost 
overwhelming — sulphurous, resinous, 
intensely sharp. Then it hits the hot 
oil in your pan. And in that moment, 
something extraordinary happens. The 
sharpness dissolves entirely and what 
replaces it is a deep, savoury, onion-
garlic warmth that perfumes the entire 
dish and makes it taste like it has been 
cooking for hours.

This transformation is what makes Hing — 
asafoetida — one of the most essential 
and irreplaceable spices in Nepali and 
South Asian cooking. It is the first 
spice into the tadka pan, used in 
quantities of just a pinch or two, and 
yet its effect on a dal, a curry, a 
pickle, or a vegetable dish is immediate 
and unmistakable.

Hing is the dried resin of the Ferula 
plant, ground into a fine powder and 
traditionally used across Nepal and 
India as both a cooking spice and a 
digestive aid. In Ayurvedic tradition 
it has been used for centuries to ease 
bloating, aid digestion, and support 
gut health — which is why it is 
particularly valued in vegetarian and 
lentil-heavy diets where it does double 
duty as flavour and medicine.

Paariwarik Hing is produced in Nepal 
by RDK Organic House under the 
Paariwarik family brand — सँगै बसौं, 
सँगै खाऔं — live together, eat together. 
It is the Hing of the Nepali home kitchen, 
made for the families who know exactly 
what a pinch of it does to a pot of dal.

Use a pinch in hot oil at the start of 
any tadka for dal, curry, or sabzi. 
Add to pickling spice blends. Use in 
papad and poppadom seasoning. A tiny 
amount goes a long way — start with 
less than you think you need.

- Pure asafoetida powder (Hing)
- Product of Nepal — Paariwarik brand 
  by RDK Organic House, Kathmandu
- Essential tadka spice
- Traditional digestive properties
- No artificial additives