Ramjeevan Signature Hing (Asafoetida)

Of every item that has passed through Ramjeevan's doors since 1932, none has defined our name more than hing. For three generations, customers have come to us specifically for it. Families across Jodhpur, and increasingly across India, reach for our hing first when they unpack their groceries. It is, simply put, what Ramjeevan is known for.

There is a reason for this. The market is full of hing dulled by cheap starch and wheat fillers, weak in aroma and weaker in finish. Real hing, the kind worth keeping in your kitchen, comes alive the moment it meets hot oil and carries its presence through an entire pot of dal. Recognising the difference takes years of handling, smelling, and tasting. We have spent nine decades learning to recognise it well.

Our hing is sourced from select traders dealing in premium-grade resin, blended to our family's preferred strength and ground at our Jodhpur facility. We have refined this formula across generations of feedback from the cooks who matter most: the Marwari grandmothers, the home chefs, the families whose dal, kadhi, panchmel, and kachori would not be the same without it.

A pinch in the tempering is the test. The aroma that rises from the oil should announce itself across the kitchen. If yours does not, you are not using ours.

Best in

• Marwari dals, panchmel dal, and kadhi
• Kachori, dal baati, and traditional Rajasthani preparations
• Sabzis, raitas, and everyday tempering

Storage

Store in an airtight glass jar away from moisture and direct sunlight. Hing retains its aroma best when kept tightly sealed.

Product Details

• Type: Compounded hing powder, premium grade
• Form: Fine, free-flowing powder
• Packed in: Jodhpur, Rajasthan
• Best before: 12 months from packing date