Hing – Asafoetida
Asafoetida has a very pungent odour but in cooked dishes it delivers a smooth flavour that is similar to onion. The odour dissipates during the cooking process. It is usually added at the beginning of a Tadka allow it to sizzle in the ghee/oil before adding other ingredients. It is known for its digestive properties, and used a lot in Dals, lentil and pulse based dishes, or other dishes that may build-up gas in the stomach. You will find it show up in many of my recipes too. It is a personal choice to use it, as the the odour puts people off from using it. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Cloves – Laung
Cloves are derived from a dried flower bud of a tropical evergreen tree and they have a very strong, sweet and peppery flavour. They can be used whole or powdered and they are used in Garam Masala, Masala Cha and also sweet dishes and desserts. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube