Catch Compounded Hing is a premium, aromatic Indian spice designed to add a deep, savory flavour to dishes. It is a popular substitute for onion and garlic in Indian cooking, suitable for vegetarian and Jain diets. Amazon.in Amazon.
Catch Compounded Hing is a premium powder-form asafoetida, offering an intense aroma and savory flavor, essential for Indian tadkas (tempering), curries, and vegetables. Sourced from premium regions and produced using Low Temperature Grinding (LTG) to preserve natural oils, this product acts as a savory substitute for onion and garlic, packed in an airtight container for freshness.
Key Features & Description:
Intensity: High-quality, strong aroma that provides a savory, authentic flavor to Indian dishes.
Formulation: Compounded powder that blends easily, often blended with wheat flour and edible gum.
Best Used For: Perfect for tempering (Tadka) in lentils (dals), rasam, sambar, pickles, and vegetable gravies.
Digestion Aid: Known for properties that aid in digestion and relieve stomach gas.
Packaging: Available in user-friendly, airtight, hygenically packed containers (10g, 25g, 50g, 100g).
Brand: Part of the DS Group (Catch Foods), ensuring hygienic manufacturing standards.
Catch Hing (Asafoetida) is a premium, high-strength compounded spice designed to add aroma and savory flavor to Indian dishes. Using Low Temperature Grinding (LTG) technology, it retains essential oils for an intense aroma. It serves as a perfect, digestion-friendly substitute for onion and garlic, suitable for tadkas, curries, and dals.
Key Details for Catch Hing:
Ingredients: Primarily composed of Asafoetida, Wheat Flour (used to reduce the intensity of raw hing), and Edible Gum.
Strength: Described as "4-guna damdaar" (4x stronger), meaning a small pinch is usually sufficient.
Available Sizes: 10g, 25g, 50g, and 100g bottles.
Shelf Life: 12 months.
Usage: Best added during the tadka (tempering) process in hot oil to fully release its aroma.
Storage: Packaged in airtight bottles to preserve the strong, pungent smell.
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