This category rounds up the specialty spices and dried herbs that don't fit neatly into whole spices, powders or blends smaller-volume but essential ingredients that finish off many classic South Asian dishes.
Got questions? We've got answers.
Asafoetida is a pungent resin, typically sold as a fine powder, used in very small amounts (often a pinch) bloomed in hot oil at the start of cooking, especially common in lentil and vegetarian dishes.
Hing has a very strong, pungent raw aroma that mellows significantly when cooked in hot oil — using too much can overpower a dish, so a small pinch is typically sufficient.
Some commercial asafoetida powders are blended with wheat flour as a carrier/anti-caking agent — check the individual product's ingredient list carefully if you need a gluten-free option.
Kasuri Methi is crumbled over curries, dals and rice dishes toward the end of cooking, adding a distinctive, slightly bitter, aromatic finish.
Amchur is a tangy souring agent, used as an alternative to lemon juice or tamarind in dishes where a dry, tart flavour is preferred, and is also a component of chaat masala.
Store in a tightly sealed container, as its aroma can be quite strong and may affect other stored spices if not sealed properly.
Pure asafoetida resin itself is plant-derived and vegan, but check the individual product's ingredient list, as some commercial blends include other additives.
A small handful, crumbled between your fingers, is typically enough to season a dish — check the specific recipe you're following for exact quantities.
Yes, lemon juice can work as a substitute in many recipes, though it will add moisture that Amchur (a dry powder) wouldn't, so adjust other liquid quantities accordingly.
Dried curry leaves are used similarly to fresh curry leaves, tempered in hot oil to release their aroma, though fresh leaves are generally considered more aromatic when available.
They come from the same plant, but drying concentrates and changes the flavour — Kasuri Methi has a more intense, slightly bitter aroma compared to fresh fenugreek leaves.
Properly sealed, asafoetida can retain its potency for a long time, often a year or more — check the individual product's best-before date.
Most are plant-derived and vegan, but check individual product ingredient lists to confirm, as commercial hing blends in particular can vary.
Pack size availability varies by product — check the individual product page, as items like Asafoetida and Amchur are often sold in smaller quantities given how little is used per dish.
Certain North Indian curries and paneer dishes (like methi malai or various paneer curries) commonly combine both for their distinct tangy and aromatic notes.