Asafoetida (Ferula - Hing) - Grown In Uzbekistan

Indian Spices Manufacturer & Exporter from India.

Health benefits of Asafoetida:
Asafoetida is rich in antioxidants and provides multiple health benefits.
In addition to flavoring food, asafoetida has been also used for centuries around the world for its health benefits.
Asafoetida is used to aid digestion as well as treat bronchitis and kidney stones.
Asafoetida has also been shown to help boost digestion by increasing the activity of digestive enzymes, it also helps lower blood pressure.

Asafoetida is a spice that has amazing properties that can treat different kinds of stomach related problems such as upset stomach, intestinal worms, intestinal gas, etc.

Price : INR 850.00 / Kilogram
Business Type : Manufacturer, Exporter, Supplier

Product Details

Application ; Cooking
Shelf Life : 1 Year
Feature : Good In Taste, Good Smell, Improves Digestion
Form : Powder
Packaging Type : Paper Box
Packaging Size : 100gm, 250gm, 500gm
Preferred Buyer From

Location : All Countries Except India

Hing (Asafoetida) is a spice commonly used in Indian and Middle Eastern cuisine, known for its distinctive pungent aroma and unique flavor. It is derived from the resin of the Ferula plant

Asafoetida (Ferula assa-foetida) powder is a strong-smelling spice derived from the dried latex of the asafoetida plant's roots. It is widely used in Indian, Middle Eastern, and Central Asian cuisines, as well as in traditional medicine. Below are the general specifications for asafoetida powder:

Physical Properties:

Appearance: Fine, free-flowing powder

Color: Light yellow to brownish-yellow

Odor & Taste: Strong, pungent sulfurous aroma with a bitter taste

Texture: Smooth, uniform powder

Mesh Size: 80-120 mesh

Purity: 99% (export quality)

Chemical & Nutritional Properties (Per 100g):

Moisture Content: Max 10-12%

Resin Content: 40-65%

Gum Content: 20-30%

Volatile Oil Content: 3-10%

Carbohydrates: 60-70%

Protein Content: 4-8%

Fiber Content: 3-6%

Total Ash Content: Max 7-10%

Acid Insoluble Ash: Max 1.5%

Sulfur Compounds: Present in significant amounts (responsible for the pungency)

Microbiological Standards:

Total Plate Count: Max 50,000 CFU/g

Yeast & Mold: Max 500 CFU/g

Coliforms: <10 CFU/g

E. Coli: Absent

Salmonella: Absent

Aflatoxins (B1, B2, G1, G2): Max 10 ppb

Contaminants & Adulterants:

Pesticide Residues: As per country-specific regulations (FSSAI, EU, FDA)

Heavy Metals:

Lead (Pb): <0.2 ppm

Cadmium (Cd): <0.1 ppm

Arsenic (As): <0.1 ppm

Mercury (Hg): <0.05 ppm

Artificial Colors, Flavors & Preservatives: Must be absent

Adulteration: Should be free from starch, soapstone powder, and synthetic resins

Types of Asafoetida Powder:

Pure Asafoetida Powder: 100% resin ground into powder (very strong)

Compounded Asafoetida Powder: Mixed with edible starch, gum arabic, or wheat flour (less intense)

Applications of Asafoetida Powder:

Food Industry: Used in spice blends, curries, lentil dishes, and pickles

Pharmaceuticals & Ayurveda: Used for digestion, anti-inflammatory benefits, and respiratory health

Cosmetics & Personal Care: Used in traditional skincare and herbal formulations

Animal Feed & Pest Control: Sometimes used in herbal veterinary medicine

Ferula asafoetida

Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Its bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside barks is smoother and reddish-brown. It is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls. Cassia buds. Cassia buds resemble cloves. They are the dried unripe fruits about 14 mm (1/2 in) long and half as wide. It is native to Burma and grown in China, Indo-China, the East and West Indies and Central America.

One of the oldest spices known to man. It has a strong characteristic aroma and flavor. We may sometimes hear cinnamon refer to as cassia. This term is used to distinguish between the Southeast Asia and the Ceylon type of cinnamon. Almost all of the cinnamon consumed in the United States is derived from trees grown in Southeast Asia. Nowadays cinnamon is used to flavor bakery and dairy products, as well as drinks.

Cassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor.

Black Pepper Oleoresin
Botanical: Piper nigrum
Family: N.O. Piperaceae
Hindi Name: Gol Mirch
General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun.
Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume
History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc.
Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India.
In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity.
Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae.
Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature.
Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.