The resin from its roots is used in Indian cooking – usually after it’s ground into powder and mixed with flour. At the Khari Baoli market in old Delhi, for instance, hing even manages to ‘out-smell’ all the other spices. Despite the culinary diversity of India, hing is a constant.”Jains, for example, eschew onion, garlic and ginger in addition to not eating meat. The history of hingSome scholars credit Alexander the Great for first bringing hing to India. Nevertheless, Indians have had their encounter with hing now; it came, it saw, and it stayed.”The professor adds that hing was used in some Greco-Roman cooking but didn’t last long.

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