See why a small amount of oil is enough to bloom hing and release its strong aroma.
1 Answer
Hing, or asafoetida, needs very little oil for blooming because it is a resinous gum with a high concentration of volatile sulfur compounds that readily release their aroma and flavor when heated, even in a small amount of oil. This process quickly activates its pungent qualities.
Detailed Explanation:
Hing is essentially the dried sap of a Ferula plant species. This sap is rich in sulfur-containing compounds, which are responsible for its distinctive and powerful aroma. When hing is heated in oil, even a small amount, these volatile compounds are released. The oil acts as a medium to evenly distribute the heat and facilitate the blooming process, allowing the aroma and flavor to fully develop. Because the sulfur compounds are so potent and readily vaporize, only a minimal amount of oil is needed to trigger this reaction. Using too much oil can actually dilute the flavor and potentially burn the hing before it has a chance to properly bloom. The goal is to gently coax out the flavor, not to deep-fry it. The small amount of oil ensures that the hing's flavor is infused into the dish without overpowering it.
Pro Tip:
Always add hing to hot oil at the beginning of cooking and immediately add other ingredients to prevent it from burning and becoming bitter. A pinch is usually sufficient; too much can be overpowering.