A fine, aromatic compound hing powder made from fermented Ferula resin blended with rice or wheat flour and edible gum—ideal for tempering dals, vegetable dishes, pickles, and digestive wellness recipes.
Everest Hingraj powder or similar grade, refined under hygienic conditions for consistent aroma and potency.
Blended compound hing with approximately 30–50% resin content for safe cooking use.
Essential in Indian vegetarian tempering—enhances digestion and adds onion-garlic flavor when cooked.
Sealed glass jar or foil bottle packaging ensures freshness and long shelf life (~12 months).
