India starts cultivating hing, a staple ingredient that costs $130 mn each year to import

The Print | Oct 19, 2020 at 11:46 AM
  • Hing or asafoetida is a key part of the cuisine in many parts of India, but so far, it has had to be imported from countries like Afghanistan, Iran and Uzbekistan.
  • The CSIR team has started the project on about 500 hectares of land, but it will take four to five years before the homegrown hing achieves the same quality as what is imported from Iran or Afghanistan.
  • Kumar and his fellow scientists are working closely with government officials of Himachal Pradesh to train the local farmers about the correct way to cultivate the spice.