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Product details
| Brand | Everest |
| Product | Everest Powder – Compounded Yellow Hing, 50g Bottle |
| Weight | 50g |
| Form | Fine powder |
| Purity | Compounded or pure — check label |
| Origin | Afghanistan / Iran resin, processed in India |
| Additives | Starch in compound variety; flour-free in pure variety |
| Storage | Tightly sealed to contain aroma |
| Amazon ASIN | B00O0X7C4A |
✓ Manvik’s Assessment — Everest
Based on Amazon.in customer reviews and brand research
Everest Powder – Compounded Yellow Hing, Bottle delivers the pungent functional flavour that makes hing irreplaceable in Indian cooking. Reviews highlight aroma strength and dramatic flavour transformation in hot oil. Recommended for households cooking dal, rasam, and vegetable curries daily.
What customers liked
- Powerful digestive and anti-flatulent properties
- Essential for South Indian and Jain cooking
- Tiny amount per dish — highly economical
- No onion or garlic — suits religious dietary needs
Consider before buying
- Overpowering if over-used — use in very small quantities only
- Some commercial hing diluted with flour — pure hing is stronger
Key nutrients & compounds
Ferulic acid Digestive, anti-flatulent | Disulfide compounds Antimicrobial aroma | Umbelliferone Anti-inflammatory | Iron Energy metabolism |
Source: ICMR / Ayurvedic pharmacopoeia. Used in tiny quantities — ⅛ tsp is sufficient. Well-documented digestive and anti-flatulent properties.
How to use
Use ⅛–¼ tsp in hot oil as the first step of tempering (tadka) for dal, rasam, and vegetable curries. Essential in Jain cooking as onion-garlic substitute. A tiny pinch in lentils dramatically reduces flatulence.
Dal tadkaRasamVegetable curriesJain cookingPickles
How it compares
| Brand | Type | Weight | Best for |
|---|---|---|---|
| Everest (this) ✓ | Hing Asafoetida Powder | 50g | Viewing now |
| Asafoetida | Gluten-free, strong aroma | 50g–100g | Pure variety |
| MTR | Compound, budget-friendly | 50g–200g | Everyday tadka |
All available on Amazon.in. Prices may vary.
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Curated by Rupesh Sagvekar
Founder of Manvik Foods and food blogger based in Mumbai. Researching and curating premium spices, dry fruits and baking ingredients since 2017. Has analysed 200+ products across 40+ brands.
About Manvik Foods →
Founder of Manvik Foods and food blogger based in Mumbai. Researching and curating premium spices, dry fruits and baking ingredients since 2017. Has analysed 200+ products across 40+ brands.
About Manvik Foods →
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