- Net weight: 50gm
- Paal Perungayam, also known as asafoetida or heeng, is one of the most vital spices in Indian cuisine and has long been a staple of our culinary tradition.
- The extremely powerful and pungent spice gives our dish a tonne of flavour and scent. There is asafoetida in practically every Indian home.
- This spice is employed in pickling, as a condiment on food, and as a digestive aid. As a savoury enhancer, it plays a vital flavouring role in vegetarian Indian cuisine. It is a common ingredient in vegetable recipes, particularly those based on potato and cauliflower, as well as lentil curries like dal and chickpea curries when used in conjunction with turmeric. Its anti-inflammatory characteristics aid in the treatment of bronchitis, cough, colds, and respiratory problems.
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