Asafoetida (Ferula - Hing) - Grown In Uzbekistan

Indian Spices Manufacturer & Exporter from India.

Health benefits of Asafoetida:
Asafoetida is rich in antioxidants and provides multiple health benefits.
In addition to flavoring food, asafoetida has been also used for centuries around the world for its health benefits.
Asafoetida is used to aid digestion as well as treat bronchitis and kidney stones.
Asafoetida has also been shown to help boost digestion by increasing the activity of digestive enzymes, it also helps lower blood pressure.

Asafoetida is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula (three of which grow in India), which is a perennial herb (1 to 1.5 mtr. High). The species are distributed from the Mediterranean region to Central Asia. In India it is grown in Kashmir and in some parts of Punjab. The major supply of Asafoetida to India is from Afghanistan and Iran. There are two main varieties of Asafoetida ie. Hing Kabuli Sufaid (Milky white Asafoetida) and Hing Lal (Red Asafoetida). Asafoetida is acrid and bitter in taste and emits a strong disagreeable pungent odor due to the presence of Sulphur compounds therein.

The white or pale variety is water soluble, whereas the dark or black variety is oil soluble. Since pure Asafoetida is not preferred due to its strong flavour, it is mixed with starch and gum and sold as compounded Asafoetida mostly in bricked form. It is also available in free flowing (Powder form) or in tablet forms. Asafoetida is extensively used for flavouring curries, sauces, and pickles. It is also used in medicines because of its antibiotic properties.

Asafoetida is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula (three of which grow in India), which is a perennial herb(1 to 1.5 mtr High). The species are distributed from the Mediterranean region to central Asia. In India, it is grown in Kashmir and in some parts of Punjab. The major supply of Asafoetida to India is from Afghanistan and Iran. There are two main varieties of Asafoetida ie. Hing Kabuli Sufaid (Milky white Asafoetida) and HingLal (Red Asafoetida). Asafoetida is acrid and bitter in taste and emits a strong disagreeable pungent odor due to the presence of Sulphur compounds therein.

The white or pale variety is water-soluble, whereas the dark or black variety, is oil soluble. Since pure Asafoetida is not preferred due to its strong �avour, it is mixed with starch and gum and sold as compounded Asafoetidamostly in bricked form. It is also available in free sowing (Powder form)printable forms. Asafoetida is extensively used for favouring curries, sauces, and pickles. It is also used in medicines because of its antibiotic properties.

Asafoetida Powder

Price : INR 850.00 / Kilogram
Business Type : Manufacturer, Exporter, Supplier

Product Details

Application ; Cooking
Shelf Life : 1 Year
Feature : Good In Taste, Good Smell, Improves Digestion
Form : Powder
Packaging Type : Paper Box
Packaging Size : 100gm, 250gm, 500gm
Preferred Buyer From

Location : All Countries Except India

Asafoetida (Ferula assa-foetida) powder is a strong-smelling spice derived from the dried latex of the asafoetida plant's roots. It is widely used in Indian, Middle Eastern, and Central Asian cuisines, as well as in traditional medicine. Below are the general specifications for asafoetida powder:

Physical Properties:

Appearance: Fine, free-flowing powder

Color: Light yellow to brownish-yellow

Odor & Taste: Strong, pungent sulfurous aroma with a bitter taste

Texture: Smooth, uniform powder

Mesh Size: 80-120 mesh

Purity: 99% (export quality)

Chemical & Nutritional Properties (Per 100g):

Moisture Content: Max 10-12%

Resin Content: 40-65%

Gum Content: 20-30%

Volatile Oil Content: 3-10%

Carbohydrates: 60-70%

Protein Content: 4-8%

Fiber Content: 3-6%

Total Ash Content: Max 7-10%

Acid Insoluble Ash: Max 1.5%

Sulfur Compounds: Present in significant amounts (responsible for the pungency)

Microbiological Standards:

Total Plate Count: Max 50,000 CFU/g

Yeast & Mold: Max 500 CFU/g

Coliforms: <10 CFU/g

E. Coli: Absent

Salmonella: Absent

Aflatoxins (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals:

Lead (Pb): <0.2 ppm

Cadmium (Cd): <0.1 ppm

Arsenic (As): <0.1 ppm

Mercury (Hg): <0.05 ppm

Artificial Colors, Flavors & Preservatives: Must be absent

Adulteration: Should be free from starch, soapstone powder, and synthetic resins

Types of Asafoetida Powder:

Pure Asafoetida Powder: 100% resin ground into powder (very strong)

Compounded Asafoetida Powder: Mixed with edible starch, gum arabic, or wheat flour (less intense)

Applications of Asafoetida Powder:

Food Industry: Used in spice blends, curries, lentil dishes, and pickles

Pharmaceuticals & Ayurveda: Used for digestion, anti-inflammatory benefits, and respiratory health

Cosmetics & Personal Care: Used in traditional skincare and herbal formulations

Animal Feed & Pest Control: Sometimes used in herbal veterinary medicine

Ferula asafoetida

Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Its bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside barks is smoother and reddish-brown. It is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls. Cassia buds. Cassia buds resemble cloves. They are the dried unripe fruits about 14 mm (1/2 in) long and half as wide. It is native to Burma and grown in China, Indo-China, the East and West Indies and Central America.

One of the oldest spices known to man. It has a strong characteristic aroma and flavor. We may sometimes hear cinnamon refer to as cassia. This term is used to distinguish between the Southeast Asia and the Ceylon type of cinnamon. Almost all of the cinnamon consumed in the United States is derived from trees grown in Southeast Asia. Nowadays cinnamon is used to flavor bakery and dairy products, as well as drinks.

Cassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor.