An Indian spice with a strong smell, made from a dried plant resin; also called asafetida.
From Hindi 'hiṅg', derived from Sanskrit 'hiṅguvera'. The word traveled from India into English through trade and culinary contact.
Hing smells absolutely terrible in the bottle—like rotting eggs—but when you cook with even a tiny pinch, it transforms into a savory, onion-like flavor that Indian cooks have treasured for thousands of years.
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