NATURAL AND PURE
Heeng
Heeng is a time-honoured Ayurvedic spice rooted in centuries of traditional use — dating back to antiquity, asafoetida (Hingu) finds mention in revered classical texts like the Charaka Samhita and Sushruta Samhita, prescribed for digestive disorders, respiratory wellness, and as a rejuvenative tonic. Unlike the common Bandhani Heeng found in most kitchens — which is mixed with maida (wheat flour) for stability and ease of use — our Heeng is pure, unadulterated resin in small flat chips, exactly as nature made it. No flour, no gum arabic, no fillers.
Triphal's Promise — Pure, Always.
Ayurveda's Most Powerful Digestive Aid
Hing's bitter, strong taste helps kindle Agni (digestive fire), making it easier for the body to break down food and absorb nutrients — a tiny pinch can help with bloating, gas, and post-meal discomfort.
Traditionally Used For Gas & Bloating
In a clinical study, 81% of people who took an asafoetida-based supplement experienced significant improvement in symptoms like bloating, post-meal fullness, and discomfort — with 66% remaining symptom-free after 30 days.
Traditionally Used For Respiratory Comfort
Asafoetida has been used for breathing-related discomfort including bronchitis, asthma, and a hoarse throat.
A Sattvic Spice For Everyday Wellness
Treasured for centuries as a sattvic alternative to garlic and onion, Hing's warming nature traditionally helps balance Vata dosha — supporting smooth energy flow through the digestive system.
Why most Heeng has flour:
Pure resin isn't stable for long due to its semi-solid consistency, and being highly aromatic, judging the right quantity can be difficult — which is why most market Heeng is compounded with maida or wheat flour. Our Nukra is the original resin form — stronger, purer, and more authentic.
3 Simple Ways To Use Heeng
Tadka
Add a tiny piece (mustard seed-sized) of Nukra to hot oil or ghee when preparing tadka — let it sizzle for a few seconds before adding onions, garlic, or lentils for full flavour and digestive benefit
Heeng Water
Dissolve a small pinch in warm water and drink before meals for bloating relief
External Paste
Mix Hing with coconut oil and gently massage on the stomach to relieve colic or gas — apply only on the belly, never give orally to infants
Triphal vs Others
Pure Resin vs Compounded Heeng.
Pure Resin Chips — No Flour or Starch
No Maida, Gum Arabic or Artificial Colours
No Preservatives
Triphal
Others
Storage tip: Keep double-wrapped in an airtight container — its strong aroma can spread through your cupboard if not sealed properly. A tiny piece goes a long way — a pinch is usually enough.
FAQs
Asafoetida (Hingu) is a gum resin obtained from the roots of Ferula assa-foetida, a perennial plant native to Afghanistan and Iran. When the plant matures, the roots are cut, a milky resin exudes, and this hardens when exposed to air. "Pure resin" is one of two forms — the other being "compounded asafoetida," powdered and mixed with starches like rice flour, wheat flour, or gum arabic. Our Nukra is the pure resin form, sold as small flat chips — yellow-brown to amber in colour.
Because original heeng's semi-solid consistency isn't stable for long, and being highly aromatic, it's difficult to judge how much to add to dishes — so it's typically mixed with maida or wheat flour, boiled into a gelatinized mass, then dried and ground. This compounded form (called "Bandhani Heeng") is the most common form found in Indian kitchens. Nukra is the original, more potent, unadulterated form preferred for Pure Cooking, Ayurvedic and therapeutic use.
The Ayurvedic Pharmacopeia of India recommends 125–500mg of detoxified oleo-gum-resin for medicinal purposes. For cooking, a tiny pinch is usually enough — since Nukra is pure resin (much stronger than flour-mixed Heeng), use a smaller quantity than you would with regular Bandhani Heeng. A mustard seed-sized piece is typically sufficient for a dish serving 4–5 people.
Yes — the health benefits of Hing are attributed to its digestive, carminative, and analgesic actions, helping with appetite, releasing gas, and promoting digestion. A clinical study found 81% of people who took an asafoetida-based supplement experienced significant improvement in bloating, post-meal fullness, and digestive discomfort.
Asafoetida is traditionally used for digestion problems including intestinal gas, upset stomach, irritable bowel syndrome (IBS), and irritable colon. It is not a substitute for medical treatment for diagnosed IBS — consult your doctor.
Dissolve 1 small pinch of hing in 1 glass of warm water and drink once a day. Drink before meals for bloating relief. Since Nukra is pure resin, use an even smaller pinch than you would with flour-mixed Heeng.
Hing oil mixed with coconut oil can be massaged on the stomach to relieve colic or gas in babies — apply externally on the belly only. Asafoetida is UNSAFE for infants when taken by mouth, as it might cause certain blood disorders. Always consult a paediatrician before any use on infants.
It has a strong, pungent, sulphurous aroma and a bitter taste in its raw form — but this transforms into a rich umami flavour once cooked, making it a staple in tempering dals, curries, and pickles.
