THOGAI’S – *PAAL PERUNGAYAM*- FERULA ASAFOETIDA / ASAFOETIDA / DEVILS DUNG / HING / பால் பெருங்காயம் / HING / KAAYAM / INGUVA

? Paal Perungayam – Product Description

Paal Perungayam is a premium-quality solid asafoetida known for its strong aroma and rich flavor. “Paal” refers to its milky white appearance in raw form, and “Perungayam” is the Tamil name for asafoetida. It is widely used in South Indian cooking and traditional Ayurvedic practices.

Paal Perungayam is typically available in solid block or lump form and is either powdered or dissolved before use in cooking. It enhances flavor, aids digestion, and adds a distinctive aroma to dishes.

? Key Features

• Strong and authentic aroma

• Available in solid lump/block form

• Highly concentrated – small quantity needed

• Long shelf life

• Suitable for vegetarian cooking

? Common Uses

• Seasoning for sambar, rasam, and kuzhambu

• Tempering (tadka) for dals and curries

• Pickle preparation

• Digestive home remedies (traditional use)

• Ayurvedic preparations

? Benefits

• Enhances taste and aroma of food

• Traditionally supports digestion

• Helps reduce gas and bloating

• Essential ingredient in South Indian cuisine

? Other Names of Paal Perungayam

Paal Perungayam is also known as:

• Asafoetida

• Hing (Hindi)

• Compounded Asafoetida

• Ferula Asafoetida

• Heeng

• Kayam (Malayalam)

• Inguva (Telugu)