Asafoetida, also known as “Hing”, is a spice that is commonly found in Indian cuisine. This spice is derived from the root of the giant fennel plant. The production of asafoetida is laborious and requires the extraction of dried resin from the giant fennel plant. The resin is then crushed to a fine powder which can be used for cooking.
Asha has cooked with asafoetida for decades. In Indian kitchens the spice traditionally seasons entrees like dal and curries, where a small pinch carries a long way. It is measured sparingly, and it is almost always cooked into hot oil at the start of a dish rather than added at the end.
What makes asafoetida distinctive is its taste. The powder is sharp and pungent on its own, and it turns savory and onion-like once it is cooked, which is why it appears across so many regional Indian dishes. It is one of the spices Asha grew up with in India, alongside the makhana that eventually became AshaPops.
Makhana, or popped water lily seeds, comes from the same Indian kitchen tradition. The seeds are dry-roasted at high heat until they pop. Roasted, never fried.
Try AshaPops Water Lily Seed Snacks
AshaPops makes popped water lily seeds in four flavors: Himalayan Pink Salt, Vegan Cheese, Turmeric Garlic, and Chili. Browse all AshaPops flavors.
The full range of popped water lily seed snacks is sold direct at ashapops.com, in single flavors, variety packs and multipacks.
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