Heeng (Asafoetida) is a pungent resin derived from the roots of Ferula plants. "Bandhani" implies that it is a compounded form, typically blended with edible starches (like wheat or rice flour) and gum arabic to mellow out the raw resin's intense strength and make it easier to measure for everyday cooking.
It is a staple in Indian cuisine, prized for its strong, savory aroma—often compared to cooked onions and garlic—and its traditional use as a digestive aid in lentil dishes (dals) and vegetable curries.
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