Perungayam Powder

Rs. 130.00

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Weight 100 g

Quantity

Annam's Perungayam Powder, also known as Asafoetida Powder or Hing, has a strong, distinctive aroma that mellows into a rich, savoury flavour when cooked. Just a pinch lifts sambar, rasam, dal and kulambu, and adds depth to vegetable and rice dishes.

Best for: Sambar, rasam, dal, kulambu, poriyal, rice dishes and tempering.

Ingredients: Asafoetida, Wheat Flour and Rice Flour (no maida).

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Why choose Annam's

Free from added chemicals and pesticides
No added artificial colours or preservatives
No maida (refined flour)
Made in small batches

How to use

Add a pinch to hot oil or ghee while tempering with mustard seeds and curry leaves, or stir a pinch into sambar, rasam and dal while cooking. For an even flavour, you can dissolve it in a little water first. A little goes a long way.

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, and always use a dry spoon. Kept in an airtight container in the refrigerator, it stays fresh for up to 12 months.

Frequently asked questions

Is Perungayam Powder the same as Asafoetida or Hing?
Yes. Perungayam is the Tamil name, Hing is the Hindi name and Asafoetida is the English name for the same spice.

What is it made of?
Asafoetida with wheat flour and rice flour, which turn the strong asafoetida resin into an easy-to-use powder. 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 Cube?
Both are asafoetida. The powder is ready to use straight from the pack, while the Perungayam Cube is a solid form.

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.

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