Asafoetida (Hing)

Asafoetida is a gum and resin obtained from the stem and root of the Ferula assa foetida plant and from the Umbelli fereae family. Asafoetida, also known as “Hing”, is a staple in Persian and Indian cuisines. It’s renowned for its intense pungent smell that transforms into a savory, smooth, and garlicky flavor when cooked. Sweet Asafoetida is made from cutting the stem of the plant and its color is transparent brown and contains parts of the stem, and the type without the stem is called Resin of Asafoetida and its color is golden yellow or gray. Bitter Asafoetida is obtained as a result of cutting the root of the plant and is in the form of amber colored seeds that are separate from each other. The chemical compounds in Anghuzeh include essential oil, resin, gum, ferulic acid and vanillin.

Product Technical Specifications:

The Main Ingredients of  Iranian Sweet Asafoetida (Hing) Essential Oil
No.	Name	RI	Pct.
1	(E)-1-Propenyl sec-butyl disulfide	1177	41.088
2	(Z)-1- Propenyl sec-butyl disulfide	1169	26.263
3	Bis (1-methyl thio) propyl disulfide	1423	7.566
4	Bis (1-methyl propyl) disulfide	1210	3.209
5	α-Longipinene	1349	2.937
The Main Ingredients of  Iranian Bitter Asafoetida (Hing) Essential Oil
No.	Name	RI	Pct.
1	(E)-1-Propenyl sec-butyl disulfide	1175	24.297
2	(Z)-1- Propenyl sec-butyl disulfide	1166	12.403
3	10-epi-ϒ-Eudesmol	1617	9.538
4	α-Pinene	932	9.413
5	β- Pinene	976	7.654
6	(Z)-β-Ocimene	1035	4.843
7	Bis (1-methyl thio) propyl disulfide	1425	4.122
8	Dihydro β-agarofuran	1495	3.448
The Difference Between  Sweet and Bitter Asafoetida (Hing)
No.	Name	Sulfur Compounds	Coumarin Compounds
1	Bitter Asafoetida
2	Sweet Asafoetida		-

 

Storage Conditions: Asafoetida (Hing) should be stored in the original packaging away from direct sunlight and in a dry and cool place.

Certifications:

1. Iran National Standards Organization
2. Iran Plant Protection Organization
3. Standard of Good Agricultural Practices
4. Organic Agricultural Products Certification
5. physical, chemical and microbial analyzes from the most reliable laboratories
6. HACCP
7. ISO
8. FSSC
9. IFS
10. SGS
11. BRC