Annam's Perungayam Cube, also known as Katti Perungayam, Asafoetida Cube or Hing Cube, is asafoetida in its traditional solid form. Break off a small piece to release its strong, distinctive aroma, which mellows into a rich, savoury flavour in sambar, rasam, dal and kulambu.
Best for: Sambar, rasam, dal, kulambu and tempering.
Ingredients: Asafoetida, Gum Arabic, Wheat Flour and Rice Flour (no maida).
Why choose Annam's
- Free from added chemicals and pesticides
- No added artificial colours or preservatives
- No maida (refined flour)
- Strong aroma – a small piece is enough
- Made in small batches
How to use
Break off a small piece and dissolve it in a little warm water, then add it to sambar, rasam or dal while cooking. You can also fry a tiny piece in hot oil while tempering. Store the rest tightly closed.
Storage and shelf life
Best before 6 months from the date of packing. Store in an airtight container in a cool, dry place, away from sunlight. Kept in an airtight container in the refrigerator, it stays fresh for up to 12 months.
Frequently asked questions
Is Perungayam Cube the same as Katti Perungayam?
Yes. Katti Perungayam is the Tamil name for asafoetida in solid cube form. It is also called Asafoetida Cube, or Hing in Hindi.
What is it made of?
Asafoetida bound with gum arabic, wheat flour and rice flour into a solid cube. It contains no maida and no added artificial colours or preservatives.
Does it contain wheat or maida?
It contains wheat flour but no maida (refined flour).
How is it different from Perungayam Powder?
Both are asafoetida. The cube is a solid form that you break and dissolve as needed, while Perungayam Powder is ready to sprinkle straight from the pack.
How long does it stay fresh?
6 months from packing at room temperature. Stored airtight in the refrigerator, it can last up to 12 months.
You may also like: Perungayam Powder · Sambar Powder · Rasam Powder · Kulambu Chilli Powder
