‘BUY ONE, GET ONE FREE’ ON SELECTED PRODUCTS!

PFMAS

Asafoetida (Hing) (100g)

$8.12

Asafoetida is a gum from a variety of giant fennel, which naturally has a strong and pungent smell, rather like rotting garlic (as in foetid). It’s a very useful spice for those who can’t eat onion or garlic, as it adds a similar depth and savouriness to food.

Stock

SKU PFMAS Categories , , , Tag
Share the Product
Tweet this Product
Pin this Product
Email This Product

Additional information

Weight0.04 kg
Dimensions8 × 12 × 1.2 cm
Barcode

"0796167986966"

Reviews

There are no reviews yet

Be the first to review “Asafoetida (Hing) (100g)”

Your email address will not be published. Required fields are marked *

Related Products

Chai Spice Masala (180g)

Masala chai – also known as ‘chai’, or ‘chai tea’ – is a traditional tea from India containing a mixture of warming aromatic herbs and spices mixed with black tea and milk. It’s known for preventing colds and also beneficial for warming the system when you do have a cold, making it the perfect hot drink during wintertime.

Ingredients:  Ginger Powder, Green cardamom seed ground, black pepper powder, cloves powder

Read More »

East Coast Buffalo Crystals (150g)

Just sprinkle Taipan BBQ’s East Coast Buffalo Crystals directly onto your wings, to taste, right after baking or frying.

To create a Buffalo-style Wing Sauce, simply mix equal parts of Buffalo Crystals with White Vinegar and melted butter, then mix to create a delicious sauce and toss your cooked wings through, coating fully.

Serve with Blue Cheese or Ranch dressing – Enjoy!

Tip:  For plump and juicy chicken breast fillets – lightly coat breasts with olive oil and then generously coat with rub both sides,  bake in oven at 180c for 30 mins and let rest for a further 5 mins. Delicious!

Made with all natural ingredients and None of the Nasties.

Read More »

Fennel Seed (Saunf) Whole

Fennel Seed (Saunf) Whole provides a slightly sweet, licorice-like taste, perfect for use in breads, desserts, and savory dishes. Whole seeds can also be chewed as a digestive aid or to freshen breath after meals.

Read More »

Poppy Seed (Khus Khus) White (25g)

Yes, its from the opium poppy, however the actual seeds are not a narcotic. Phew!  These crunchy and nutty flavoured seeds are most popular used in baking and are often seen baked on fresh bread.

Origin: Turkey

 

Read More »

Celery Salt

Celery Salt combines the earthy taste of celery with the sharpness of salt, making it a versatile seasoning for cocktails, soups, and vegetable dishes, adding depth with a hint of freshness.

Read More »

Mace (Javitri) Blade/Flake

Mace (Javitri) Blade/Flake imparts a warm, spicy-sweet flavour similar to nutmeg but more delicate. Ideal for baking, stews, and sauces, mace blades add a subtle, aromatic warmth to dishes.

Read More »

You might also like to try…

Indian Dabba Masala Spice Storage Box – 7 spices (Red)

The quintessential Indian spice box — continues to occupy pride of place in any Indian kitchen, standing by to provide all the spices at hand to make the next enticing dish.

The standard masala dabba, found in most Indian kitchens, is mostly an unassuming, flat, steel canister with a lid.  Inside, seven small circular containers, set in a floral arrangement, hold different spices and once that lid comes off, the masala dabba reveals a heady outburst of colours and aromas.    Masala – means “spices”  Dabba – means “container”

  • Outside diameter 21cm  x 7.5cm high
  • Inside spice cups  diameter 6.5cm x 4 cm high (7 in total) plus spoon
  • Red enamel on stainless steel
  • Lid has firm fit to retain spice freshness

Note: Does NOT include spices.  Click here for suggestions and the link for the best spices to fill your dabba.

Makes a great gift!

Read More »

Ajwain (Thymol Seed) Whole

Ajwain (Thymol Seed) Whole is known for its sharp, thyme-like flavour. A key ingredient in Indian cooking, it aids in digestion and adds a distinct taste to breads, lentils, and vegetable dishes.

Read More »

Malacca Laksa Nyonya Noodle Soup Paste Hot (400g)

Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia.

Laksa consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam.

Our version hails from the Malacca region in Malaysia.

Read More »

Poppy Seed (Khus Khus) Blue/Black (40g)

Blue/black in colour, blue poppy seeds have a sweet nutty flavour which can be used in sweet and savoury dishes.  Used more often in pastries for a little crispy crunch on top.  White poppy seeds are more subtle in flavour than the blue.

 

Read More »

Candle Nut (25g)

Origin:  Malaysia

Often used in curries or stews to make the dish thicker which is due to the high oil content in candlenuts.  Most common in Malaysian, Indonesian, Thai dishes.  They provide a very mild nutty, almond like flavour, close to a macadamia, they can have a slight bitter aftertaste if not cooked properly.

 

Read More »

Saffron Threads Pure (1g)

Origin:  Iran

Why is saffron so expensive?  Each saffron flower only produces 3 threads and the plants require pollination by human hand.  It can take thousands of flowers just to get 30grams!

Saffron has a delicate earthy and sweet flavour with a little hint of bitterness, you will note some floral and honey notes as well.  Mostly used in curries, risottos and meat casseroles.

Read More »