Hing (Asafoetida) Oleoresin

Brand : KAZIMA/ODM/OEM/Private Label
Certification : ISO, GMP, HACCP, FSSAI, MSME
Packaging Size : 10ml, 15ml, 30ml, 100ml, 200ml, 500ml, 1kg, 5kg, 25kg, 50kg As per customer
Type of Packaging : Glass Bottles, Plastic Bottle, Aluminium Bottles, HDPE Drums, Jerry cans, Galvanized steel drum & export standard Packing
Available Services : Third party manufacturer, White Label, Contract Manufacturing, Private Labeling

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Hing (Asafoetida) Oleoresin Manufacturer & Bulk Wholesaler Supplier

Hing Oleoresin: An Overview

Hing, also known as asafoetida is a pungent resinous gum derived from the root of the Ferula plant, specifically Ferula Asafoetida. Hing Oleoresin is a concentrated extract of this resin that is normally extracted using a solvent. The characteristic flavour, scentand medicinal effects of asafoetida are all present in the resulting oleoresin, a highly concentrated liquid.

General Information on Hing Oleoresin

Smell: Hing Oleoresin has a strong, garlic-like aroma. Asafoetida, also referred to as “Hing,” has a distinct aroma.

Colour: The liquid or semi-liquid substance is often a dark brown to reddish-brown colour. Depending on the processing technique and the source, the colour may change.

Solubility: Hing oleoresin is suitable for use in many culinary applications that call for fats or oils since it is soluble in oils and other lipids.

Appearance: It has a sticky liquid or semi-liquid appearance and is made from the resin of the Ferula asafoetida plant.

Other Information: Hing Oleoresin is a common spice and flavouring ingredient in Indian and Middle Eastern cuisines because of its strong, savoury flavour. It is utilised in conventional herbal medicines and prized for its medicinal and digestive effects. Due to its consistency in flavour and convenience, it is frequently used in place of the more conventional asafoetida gum or powder.

Various Applications

Asafoetida, commonly known as hing oleoresin, is a versatile flavouring agent with therapeutic qualities. It has a wide range of applications in food preparation, medicine and culture. Hing oleoresin has a variety of uses, some of which are given below:

Applications in the culinary arts:
In cooking, the main aim of hing oleoresin is to provide flavour. A small bit can add a spicy and savoury flavour to a variety of foods.

Adding it to curries, lentil dishes and rice preparations after being briefly cooked in hot oil or ghee with other spices is known as tempering (or tadka) in Indian cuisine.

Digestive Help:
Hing has carminative characteristics, which means it may aid in the relief of gas and bloating. It is frequently used in dishes with gas-producing legumes and beans.

Medicinal Applications:
In Ayurvedic and herbal medicine, hing has long been used to treat digestive disorders such as indigestion and gas.Hing may have anti-inflammatory and anti-spasmodic qualities, according to some research.

Cultural and Ritual Significance:
Hing has cultural and ritual importance in some cultures and cuisines. It is sometimes used as an offering in religious ceremonies.

Flavouring Condiments:
It can be used to flavour condiments such as spice mixes, chutneys and pickles.

Do’s and Don’ts of Hing Oleoresin:
To guarantee safe and effective use, there are certain dos and don’ts while working with hing (asafoetida) oleoresin:

Proper Storage:
Keep hing oleoresin in its original container or an airtight container in a cool, dry place away from direct sunlight. Proper storage contributes in the preservation of flavour and quality.

Check for Allergies
If you’ve never taken hing before, perform a patch test on your skin to determine if you have any adverse responses before taking it.

Don’t Overuse:
Avoid using too much hing oleoresin, as it can overshadow the flavour of your foods and make them unappealing.

Keep Hing Oleoresin Away From Moisture:
Keep Hing Oleoresin away from moisture, as it can cause the resin to become sticky and difficult to use.

Keep in mind that hing oleoresin is a potent flavouring ingredient, and that a little goes a long way. By adhering to these dos and don’ts, you can make the most of hing oleoresin in your cuisine and potentially profit from its flavour and medicinal characteristics without risk.

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