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Our product range contains a wide range of Hing Powder, Amchoor Powder and Ginger Powder
Asafoetida (hing) is one of our favorite Indian spices. To cook with hing, is to cook with one of the most powerful aromatic spices in the world.
To use hing, you must always add it to your frying pan when your oil or butter is hot. It should sizzle for a few seconds 5-20 before adding onions, garlic, or ginger. For a meal of four, expect to use between % and % of a teaspoon of hing. Make sure to store it in a sealed container. You can find more out about this spice on our asafoetida blog post.
Usually this powder is just called amchoor. It’s one of our favorite spices and when added to any dish, it imparts a great sourness. It's a common Indian Seasoning, and it's extremely sour.
Because this powder consists of dried mango, it is chock full of acids, anda little goes a long way. You can find out more about this ingredient in Master Indian's blog post on how to use amchoor.
Of all Indian spices, Ginger is an absolutely essential ingredient for most curries, and is one half of the recipe for ginger garlic paste, used in most food of India. Its fine to use this spice dried. Some recipes even call for it. Most Indian dishes call for ginger/garlic paste. If you have none, you can cut a 1-2 inch length of raw ginger, grated or minced and cook it with your garlic after you've clarified your onions. Make sure you have peeled the ginger first.
Tilak Nagar, Rohtak, Haryana