Perungayam

Your Guide to the "Food of the Gods"

What is Perungayam?

Perungayam, also known as hing, asafoetida etc., is a powerful spice derived from a species of giant fennel. It has a unique, pungent aroma that adds depth to many dishes, particularly in Indian cuisine. Despite its strong odor, perungayam imparts a delightful, savory flavor to foods when cooked.

Why Use Perungayam?

How is Perungayam Produced?

Perungayam is derived from the Ferula assa-foetida plant, a perennial herb in the celery family. The production process is labor-intensive and time-consuming, contributing to its unique flavor and relatively high cost.

Production Steps:

  1. Cultivation: Plants are grown for 4-5 years in cool, dry and rocky soils.
  2. Harvesting: Stems are cut close to the root, and the root top is sliced.
  3. Sap Collection: Milky sap is collected from the exposed root over several months.
  4. Drying: The sap is sun-dried for several weeks.
  5. Processing: Dried resin is ground into powder, very often mixed with other ingredients.
  6. Grading: The final product is graded based on purity, color, and aroma.
  7. Packaging: Processed perungayam is packaged for distribution.

This unique production method results in perungayam's characteristic strong odor and flavor, earning it nicknames like "devil's dung" and "food of the gods."

Where to Buy Perungayam

Premium Perungayam (Paste)

(4.8 out of 5 - Our Rating)

Very High-quality perungayam, perfect for all your culinary needs.

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Regular Perungayam Powder

(4.2 out of 5 - Our Rating)

Not too strong. Moderately priced. Just convenient.

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Organic Perungayam Chunks

(4.2 out of 5 - Our Rating)

Perungayam in its raw form. Grind as needed for maximum freshness.

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How to Use Perungayam

To use perungayam, simply add a pinch to hot oil at the beginning of cooking. It pairs well with cumin, turmeric, and other Indian spices. Try it in lentil dishes, vegetable curries, or as a flavor enhancer in soups and stews.