K&M Asafoetida Heeng Powder

K&M Asafoetida (Heeng) Powder

Asafoetida (Heeng) is a unique spice that has been used in Indian cuisine for centuries. It is derived from the resin of the Ferula plant, which is native to Kashmir. 

 

Fun Fact: Heeng is sometimes referred to as the “devil’s dung” because of its strong odour. However, when cooked, the odour mellows out and adds a savoury, umami flavour to dishes. It is actually a very beneficial spice that has many health benefits.

 

Asafoetida can be used in a variety of dishes, including curries, dal, and soups. It is also a popular ingredient in pickles and chutneys. 

 

Heeng has many health benefits, including aiding digestion, reducing gas and bloating, relieving constipation, boosting the immune system, fighting inflammation, and reducing pain.

 

Storage: Heeng can be stored in a cool, dark place in an airtight container for upto 12 months.

 

Kanz & Muhul means Mortar & Pestle in Kashmiri and is a tribute to our timeless Kashmiri cuisine and culture. We’re bringing to you the pristine nature of the Valley of Kashmir along with products hand-crafted in small batches with care, staying true to the approach followed by our ancestors. 

 

K&M Story

 

‘Kanz & Muhul’ by Matamaal is a tribute to our timeless Kashmiri cuisine and culture.

We’re bringing to you the pristine nature of the Valley of Kashmir along with products hand-crafted in small batches with care, staying true to the approach followed by our ancestors. What awaits you is an experiential journey with our K&M spices, dry fruits, tea leaves, artefacts & traditional utensils that are hand-crafted in small batches with utmost care and precision.

 

‘Kanz & Muhul’ literally translates to a bigger version of the ‘Mortar & Pestle’. Most Kashmiris born before the 60s would have seen these set of tools in the aangan (garden) of their homes. It would come in handy during the preparation for weddings when ladies of the house or helpers from outside would grind red chillies. Jigri, would hand-pick the best possible red chillies from Maharajganj, Downtown, Srinagar and further sun-dry them to crisp. Soon, the ladies of the house and the neighbourhood, would get together to remove the stem and the seeds from the chillies and would make the garden a chattering ground while sipping on Sheer chai and biting into a Telvuru. The ladies would then, turn by turn, pound the chillies and sieve the ground spices to separate the coarser from the finer particles. These spices were really special and would last for a long, long time.