{"id":24176,"date":"2020-10-26T16:30:16","date_gmt":"2020-10-26T07:30:16","guid":{"rendered":"https:\/\/www.theguardian.com\/global-development\/2020\/oct\/26\/wild-hing-makes-indias-heart-sing-as-favourite-spice-is-home-grown-at-last"},"modified":"2020-10-26T16:30:16","modified_gmt":"2020-10-26T07:30:16","slug":"wild-hing-makes-indias-heart-sing-as-favourite-spice-is-home-grown-at-last","status":"publish","type":"post","link":"https:\/\/eastasianews.net\/wp\/?p=24176","title":{"rendered":"Wild hing makes India\u2019s heart sing as favourite spice is home-grown at last"},"content":{"rendered":"<p>Asafoetida is a mainstay of the country\u2019s cuisine, but only now are the first saplings being planted on Indian soil<\/p>\n<p>What\u2019s in a name? Plenty, when it comes to asafoetida or \u201cdevil\u2019s dung\u201d. The evil-smelling spice is a stink bomb that unquestionably lives up to its moniker. Inhalation at five paces can make someone with a blocked nose stagger back. It has to be stored away from other spices to prevent it overwhelming them. Just a smidgen can cure indigestion. Yet it is a staple in Indian cuisine, adding a certain subtle aroma, pungency and flavour. For the Jain community, whose religion forbids the use of onion and garlic, \u201ching\u201d, as it is called in India, is a lifesaver for the flavour it adds. Hing is India\u2019s answer to Japan\u2019s umami.<\/p>\n<p>Yet, until now, no one in India has grown the spice.<\/p>\n<p> <a href=\"https:\/\/www.theguardian.com\/global-development\/2020\/oct\/26\/wild-hing-makes-indias-heart-sing-as-favourite-spice-is-home-grown-at-last\">Continue reading&#8230;<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Asafoetida is a mainstay of the country\u2019s cuisine, but only now are the first saplings being planted on Indian soilWhat\u2019s in a name? Plenty, when it comes to asafoetida or \u201cdevil\u2019s dung\u201d. The evil-smelling spice is a stink bomb that unquestionably live&#8230;<\/p>\n","protected":false},"author":364,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"sns_share_botton_hide":"","vkExUnit_sns_title":"","_vk_print_noindex":"","sitemap_hide":"","_veu_custom_css":"","veu_display_promotion_alert":"","vkexunit_cta_each_option":"","footnotes":""},"categories":[653,311,59,62,61,42],"tags":[],"class_list":["post-24176","post","type-post","status-publish","format-standard","hentry","category-farming","category-food","category-global-development","category-india","category-south-and-central-asia","category-world-news"],"aioseo_notices":[],"veu_head_title_object":{"title":"","add_site_title":""},"_links":{"self":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/24176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/users\/364"}],"replies":[{"embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24176"}],"version-history":[{"count":1,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/24176\/revisions"}],"predecessor-version":[{"id":24177,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/24176\/revisions\/24177"}],"wp:attachment":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}