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Our Story
Our family has been in the hing trade for three generations, starting in Khari Baoli, Delhi. Today we bring strong, fresh hing to Indian kitchens.
To bring strong, real-tasting hing to every Indian kitchen.
To be the hing brand families trust for daily cooking.
Quality · Honesty · Family Tradition
Our journey
Yellow Hing began its journey rooted in the rich tradition of asafoetida, known for its distinct aroma and flavor that enhances countless dishes. Established to provide the highest quality hing sourced from the pristine foothills of Central Asia, our mission is to bring this unique spice into every household. With a profound respect for ancient culinary arts and a commitment to sustainable practices, we ensure that every product reflects the true essence of this cherished ingredient. Join us as we celebrate the versatility of hing in everyday cooking!
Hing (asafoetida) is a strong-smelling resin taken from the root of the Ferula plant. Its name comes from the Persian word asa (resin) and the Latin word foetida (smelly).
In hot oil, its sharp smell turns into a soft onion-garlic aroma. That is why a small pinch makes dal, sabzi and sambhar taste better. Hing has been part of Indian kitchens for centuries.
Hing grows in Iran, Afghanistan and Central Asia. Most of the hing used in India is imported. We buy raw hing resin from Iran, Uzbekistan, Tajikistan and Kazakhstan, then pack it in India.
The hing plant grows up to 2 metres tall and has a thick, carrot-like root. The resin is collected from the root after 4–5 years, which is why good hing is rare.
There are two main types: Hing, which has a strong aroma, and Hingra, which is milder. By origin, hing is called Irani or Pathani (Afghan). Hadda is the premium grade.
Hing has natural resin, gum and a small amount of oil. The oil holds sulphur compounds, which give hing its strong garlic-onion smell. In cooking: fry a small pinch in hot oil or ghee. It is used in sambhar, rasam, dal and sabzi. Many families who avoid onion and garlic use it for extra flavour.
Lala Ram Dev Arya moved from Rajasthan to Delhi and started a hing business.
His sons began making hing, using the family recipe.
Hing went to traders in Hatras, Kanpur, Indore, Chennai and more.
Lalit Mohan began importing hing from Iran and other countries.
Lalit Mohan started the Yellow Hing brand for home kitchens.
Founder & CEO
Visionary behind the brand, driving strategy, expansion, and key partnerships.
Operations Director
Oversees both online and offline store operations, ensures seamless logistics and staff coordination.
Our commitment to quality and tradition sets us apart, ensuring you get the best for your culinary needs.
We source our asafoetida directly from trusted regions.
Every batch is tested for purity and aroma.
Perfect for vegetarian and traditional recipes.
Rich in minerals and natural goodness.
