Ingredient Guide•Asafoetida
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Contains ProteinHigh Fiber
Spices & HerbsDried HerbsIran & Afghanistan
AsafoetidaCalories, Nutrition Facts, Culinary Uses & Recipes
Scientific Name:Ferula foetida
Also known as:
HingAsafetida
Asafoetida is a resin obtained from the roots of certain plants. When cooked, it provides a savory, onion-garlic-like flavor to dishes.
Calories (100g)297 kcal
Dietary ProfileVegan & Vegetarian
Default UnitTablespoon
Calories in Asafoetida & Nutritional Facts
Standard food-composition values per 100g edible portion and realistic serving portions
How many calories are in Asafoetida?
100 grams of Asafoetida (raw/dry reference weight) provides approximately 297 kcal, 67.0g carbohydrates, 4.0g protein, 1.0g fat, and 4.1g dietary fiber. A realistic single-person portion of 50g contains roughly 149 kcal before cooking oils or garnishes.
297.0kcal
Calories
4.0g
Protein
67.0g
Carbs
1.0g
Fat
4.1g
Fiber
1.2g
Sugar
| Portion Size | Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|---|
| Per 30g (Small / 2–3 Tbsp) | 89 kcal | 20.1g | 1.2g | 0.3g | 1.2g |
| Per 50g (Standard Home Serving) | 149 kcal | 33.5g | 2.0g | 0.5g | 2.0g |
| Per 100g (Standard Reference) | 297 kcal | 67.0g | 4.0g | 1.0g | 4.1g |
Source & Disclaimer: Nutritional figures represent approximate values per 100g edible portion compiled from standard food-composition references (including ICMR-NIN Indian Food Composition Tables & USDA FoodData Central). Values vary by grain thickness, moisture, brand, and added cooking oils or garnishes. Provided for general culinary information only and not as medical or clinical dietary advice.
Storage Instructions
Keep Asafoetida fresh and long-lasting
Room Temperature Shelf Life: Asafoetida keeps exceptionally well for up to one year at room temperature when stored properly. Pantry vs Refrigerator: Store in an airtight glass or metal dabba away from direct sunlight and humidity to preserve its potent volatile oils. Long-Term Freezing: Freezing is generally unnecessary, but keeping solid resin or compounded powder in a tightly sealed container prevents its intense aroma from permeating other pantry items.
Kitchen Preparation & Cooking Uses
Best culinary practices & prep tips
Which Variety to Choose: Choose compounded hing (bandhani hing) for everyday Indian cooking as it is mellowed with edible gum and starch, or pure resin (kacha hing) for robust, authentic medicinal and traditional dal tempering. Bloom in Healthy Fats: Always bloom asafoetida in hot ghee or cooking oil during the initial tadka stage to unlock its savory umami depth, but avoid overheating to prevent bitterness. Balance with Aromatics: Use a tiny pinch to seamlessly mimic and elevate the rich onion-garlic flavor profile in jain or satvik vegetarian cooking.
General Nutritional & Wellness Notes
Everyday dietary context for Asafoetida as part of balanced home cooking
Asafoetida is celebrated in traditional wellness for its powerful digestive and anti-flatulence properties, making heavy lentil dishes and bean curries significantly easier on the gut. Packed with potent antioxidant and anti-inflammatory plant compounds, it helps soothe respiratory discomfort and supports overall metabolic health. This aromatic spice acts as a natural carminative, effectively relieving bloating and promoting smooth digestive function.
Culinary Uses, Origins & Cultural Heritage
How Asafoetida is used across regional kitchens and history
Common Culinary Uses
Historically known by ancient Romans as laserpicium or silphium's expensive cousin, asafoetida was documented by early Mediterranean writers for its intense pungent character before European tastes shifted toward milder alliums. In India, culinary artisans mastered the art of compounding raw resin with gum Arabic and wheat flour to make it manageable for everyday home kitchens.
Historical Roots
Asafoetida is native to the arid desert mountains of Iran and Afghanistan, where ancient harvesters traditionally tapped the taproots of wild Ferula plants to collect the milky oleo-gum resin. It traversed historical trade routes via overland caravans into the Indian subcontinent, quickly becoming an indispensable luxury seasoning prized by ancient spice merchants.
Regional & Cultural Traditions
In traditional Indian households, especially across Brahmin, Jain, and Gujarati culinary traditions, hing occupies a revered, sacred spot in the spice box as an essential foundation for daily dal, sambar, and sabzi preparations. Globally, it found unique historic niches, from ancient Roman sacrificial cuisine to modern specialized spice blends.
Did You Know?
Famously dubbed 'Devil's Dung' in English due to its intensely pungent, sulfurous raw aroma, asafoetida magically transforms into a delicious, savory, onion-like fragrance the moment it hits hot oil. Despite its strong smell, it is a holy grail ingredient for strict vegetarian diets that prohibit the use of onions and garlic.
Chef & Cooking Tips
If your tadka accidentally scorches the hing and turns bitter, discard it and start the tempering over, as burnt asafoetida will ruin the entire dish. Always use a dry spoon when handling powdered hing to prevent moisture contamination and preserve its incredible aromatic strength.
Recipes Using Asafoetida
Explore 3 recipes featuring Asafoetida
Frequently Asked Questions about Asafoetida
Common questions on calories, cooking methods, and kitchen storage
How many calories are in Asafoetida?
Per 100 grams (raw/dry reference weight), Asafoetida contains approximately 297 kcal, 67.0g carbohydrates, 4.0g protein, 1.0g fat, and 4.1g dietary fiber. A typical 50g culinary portion provides roughly 149 kcal before cooking oils, butter, or garnishes are added.
What is Asafoetida and how is it used in cooking?
Asafoetida is a resin obtained from the roots of certain plants. When cooked, it provides a savory, onion-garlic-like flavor to dishes.
How do you prepare and cook with Asafoetida?
Which Variety to Choose: Choose compounded hing (bandhani hing) for everyday Indian cooking as it is mellowed with edible gum and starch, or pure resin (kacha hing) for robust, authentic medicinal and traditional dal tempering. Bloom in Healthy Fats: Always bloom asafoetida in hot ghee or cooking oil during the initial tadka stage to unlock its savory umami depth, but avoid overheating to prevent bitterness. Balance with Aromatics: Use a tiny pinch to seamlessly mimic and elevate the rich onion-garlic flavor profile in jain or satvik vegetarian cooking.
How should Asafoetida be stored to keep it fresh?
Room Temperature Shelf Life: Asafoetida keeps exceptionally well for up to one year at room temperature when stored properly. Pantry vs Refrigerator: Store in an airtight glass or metal dabba away from direct sunlight and humidity to preserve its potent volatile oils. Long-Term Freezing: Freezing is generally unnecessary, but keeping solid resin or compounded powder in a tightly sealed container prevents its intense aroma from permeating other pantry items.
What are the nutritional qualities of Asafoetida?
Asafoetida is celebrated in traditional wellness for its powerful digestive and anti-flatulence properties, making heavy lentil dishes and bean curries significantly easier on the gut. Packed with potent antioxidant and anti-inflammatory plant compounds, it helps soothe respiratory discomfort and supports overall metabolic health. This aromatic spice acts as a natural carminative, effectively relieving bloating and promoting smooth digestive function. (For general culinary reference only, not medical advice.)
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