LG Asafoetida (Hing) Cake 100g

Katti perungayam wrapped in paper at the back of the anjarai petti, smelling through it anyway.

• What: Compounded asafoetida (hing) in cake form
• Pack: 100 g
• Brand: LG (Laljee Godhoo & Co.), Mumbai, est. 1894
• Best for: Sambar, rasam, dal tempering

What it is

Laljee Godhoo & Co. was established in Mumbai in 1894, and has made LG compounded asafoetida powder since 1978. This is LG hing as a firm cake, the katti perungayam many South Indian kitchens still prefer to powder.

It smells strong in the pack and mellows in hot oil into the savoury background note of sambar, rasam and paruppu. Choosing between LG hing? The cake if you like breaking off a piece or dissolving it in water; the powder for a quick pinch straight into the tadka. A little goes a long way, so a 100 g cake lasts most homes for months.

Tip: Dissolve a pea-sized piece in two spoons of warm water and keep it in a tiny bottle. A few drops go straight into rasam.

Goes well with: Udhaiyam Toor Dal, Annapoorna Rasam Powder, Aachi Tamarind

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