Heeng, or Asafoetida, is a highly aromatic and flavorful spice used in Indian cooking for centuries. Extracted from the resin of a plant, it is often added in small quantities during tempering (tadka) to enhance the overall taste and aroma of dishes like dals, curries, and pickles. Beyond its culinary role, Heeng is valued in Ayurveda for its digestive properties and ability to reduce bloating and gas. Whether you're cooking a simple khichdi or a rich curry, just a pinch of Heeng brings warmth, depth, and a touch of tradition to every meal.