What is Heeng

Heeng is a very curious spice in the india spice box. My german friends were revolted by its sulphurous odor when they tried to take a whiff. However this is one spice that is transformed when cooked.

It is actually a resin, harvested by cutting the stem of its plant and allowed to dry. It is available mostly in powdered  form, however dont buy too fine a powder since it might be cut with additives like rice flour. It is a fairly intense spice so a little goes a long way. Sauteeing it in warm oil, ghee or butter without burning transforms it into a complex and layered spice carrying notes of onion as the sulfur will provide a hint to but also with notes of garlic and hints of lemony acetic flavors.

No wonder that jain cuisine happily uses it to substitute flavors of garlic and onions.

Heeng Toast

In indian cuisine since heeng is part of the masala spice box it is most often used daily but in combination with lot of other spices. However on its own as well it carries many complex and layered notes of flavors. We wanted to make something that showcases this. A simple well made toast seemed to be the easiest answer.

We melted some butter with a quarter tea spoon of hing per slice. As it melts and sligtly cooks a bit we brush the melted butter on a slice and then let the other side down in the buttered pan itself. We dont want to burn our heeng nor our toast so we cook patiently on low-medium heat. This results in perfectly crisp and golden brown toast.

The garnish is simple, since heeng brings notes of garlic this is no different than garlic toast and can easily pair with cilantro. We up the game with a sprinkling of flaky maldon sea salt, something which every buttered toast needs.