SICCA HING 50g

Advance Information*

Introduction to SICCA HING 50g

SICCA HING 50g is a premium-grade, aromatic, and potent form of hing (asafoetida) that serves as an essential ingredient in various culinary applications. Asafoetida, commonly known as hing, is a dried latex derived from the root of Ferula species plants, boasting a unique and pungent aroma that mellows into a subtle flavor upon cooking. This product, brought to you by SICCA, represents the pinnacle of quality and purity in the market, ensuring that consumers receive the best possible culinary experience.

Origins and Harvesting Process

Hing has historically been sourced from various regions but is most renowned when harvested from the plant species native to Iran and Afghanistan. The resin is meticulously extracted from the plant’s roots and then dried, ground, and sometimes compounded with other ingredients to form a fine powder. SICCA ensures that the entire process—from harvesting the resin to the final packaging—is conducted under stringent quality control measures to maintain the highest standards of purity and potency.

Characteristics of SICCA HING 50g

• Appearance: Fine, pale yellow powder that is easy to dose and mix in culinary preparations.
• Aroma: Pungent and robust, with a sulfurous yet earthy scent that adds depth to various dishes.
• Flavor: Transforms from a potent sulfurous taste to a much subtler, savory umami flavor when cooked.
• Packaging: Sealed in a 50-gram airtight container to preserve freshness and potency, ensuring maximum shelf life.

Nutritional Information

Hing is low in calories and offers several nutritional benefits when used in moderation. The following nutritional values are approximately for a 100-gram serving of hing, scaled down to the 50g packaging of SICCA HING.

• Calories: 333 kcal
• Protein: 4 grams
• Fat: 4 grams
• Carbohydrates: 67 grams
• Fiber: 7 grams
• Sodium: 50 mg
• Iron: 39 mg

Health Benefits

1. Digestive Aid

Hing is widely celebrated for its digestive properties. It helps alleviate bloating, reduces gas, and can aid in the overall digestion process, making it a common ingredient in many traditional remedies for gastrointestinal disorders.

2. Anti-Inflammatory Properties

The anti-inflammatory compounds in hing can help reduce symptoms of chronic inflammation conditions. It has been traditionally used in the treatment of ailments such as arthritis.

3. Antimicrobial and Antiviral

Hing’s potent antimicrobial and antiviral properties make it a beneficial addition to diets, especially in areas prone to bacterial and viral infections.

4. Respiratory Benefits

Hing has been known to offer relief from respiratory disorders by acting as an expectorant. It helps in clearing out phlegm and improving airflow in the respiratory system.

Culinary Uses

1. Indian Cuisine

Hing is a staple in Indian cooking and widely used in dals, curries, and vegetable dishes. When sautéed in oil or ghee, it releases its flavor and aroma, enhancing the overall taste of the dish.

2. Substitute for Onion and Garlic

For individuals who avoid onion and garlic due to dietary restrictions or personal preference, hing serves as an excellent alternative, providing a similar depth of flavor and umami taste.

3. Preserves and Pickles

Hing is often used in making traditional Indian pickles and preserves, lending them their unique, tangy flavor profile.

4. Seasoning and Tadka

A pinch of hing in the tempering (tadka) process can elevate the flavor profiles of various dishes such as sambar, rasam, and khichdi.

Using SICCA HING in Daily Cooking

To get the most out of SICCA HING, it is essential to use it correctly. Typically, a small pinch is sufficient for most recipes. Here’s a basic guide on how to use SICCA HING:

• Sautéing: Add a pinch of hing to hot oil or ghee and sauté until it disperses and blends in with the oil. This is usually done before adding other ingredients such as onions, garlic, or spices.
• Blending: For strong-flavored stews or soups, blend hing with other spices to create a robust seasoning mix.
• Timing: Hing should be added at the beginning of cooking to allow its strong aroma to mellow out and blend with other ingredients.

Quality Assurance and Purity

SICCA adheres to stringent quality control protocols to ensure that every batch of hing meets international standards for food safety and purity. The company sources only the highest quality raw materials and employs advanced processing techniques to preserve the natural qualities of hing.

• **