हींग · Inguva · Asafoetida

Sicca & MK HingThe pinch that makes every tadka sing

Sicca Special Compound Hing and MK Bandhani Hing — the two red packs Indian kitchens have trusted for generations. Jars and tins from 50 g to 200 g, from ₹95.

Shop hingWhy a pinch of hing?
    Sicca Special Compound Hing and MK hing packs on a festive table — pure taste, timeless tradition. Available in 50 g, 100 g and 200 g. MK Trade Mark hing tins in 200 g and 100 g and Sicca hing jars in 100 g and 50 g on a kitchen counter MK hing tins and Sicca hing jars stacked on a wooden board with hing powder and resin
      रसोई का राज़

      Why a pinch of hing?

      A tiny pinch, a very big job — here's why grandmothers never skipped it.

      Hing powder in a carved wooden bowl with asafoetida resinहींग

      हींग की दुकान

      Pick your pack

      MK tins in 100 g and 200 g, Sicca jars in 50 g and 100 g. Smaller packs come in pairs — mix brands freely.

      Delivery & returns for hing

      • ₹55 delivery on hing orders under ₹799 · free delivery from ₹799 — mix Sicca and MK to get there. Cartons of 5 and 10 ship free (except Sicca 50 g × 5).
      • Pan-India delivery; tracking details are emailed once your order ships.
      • Sealed original packs only — every jar and tin is packed carefully for transit.
      • Food items can't be returned once opened. If a pack arrives damaged, send us photos within 24 hours of delivery and we'll make it right.

      See our full shipping policy and refund policy.

      दो भरोसेमंद नाम

      Two red packs, two styles

      हर तड़के में हींग

      How much hing, for what?

      Hing is strong — a pinch is usually all you need.

        तड़का, तीन कदम

        The perfect hing tadka

        1. Heat ghee or oilUntil it shimmers — hing needs heat to open up.
        2. Add the pinchLet it sizzle for 2–3 seconds. Any longer and it turns bitter.
        3. Jeera, rai, curry leaves — pourStraight over dal, sambar or kadhi, and cover for a minute.
        A home cook at the stove in a warm, sunlit Indian kitchenPhoto: Uday Veeru / Pexels

        Buying hing online: Sicca and MK

        Hing, also called asafoetida, inguva or perungayam, is the resin of the ferula plant. Pure resin is very strong, so most kitchens use compound hing — asafoetida blended with edible flour and gum into a fine churan that is easy to measure. Bandhani hing is the traditional name for this blended, free-flowing form.

        Sicca Special Compound Hing comes in 50 g and 100 g jars; MK Bandhani Hing comes in 100 g and 200 g tins. A pinch goes into hot ghee or oil at the start of a tadka for dal, sambar, kadhi, chole and aloo sabzi, and into achaar and chaat masala. Store it tightly closed, away from moisture and other spices.

        Order single packs or full retail cartons — MK 100 g tins in tens and 200 g tins in fives, Sicca jars in fives — mix brands in one order, and get free delivery on hing orders over ₹799 across India.

        सवाल-जवाब

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