Hing Tikya Chandan is a traditional asafoetida in the form of pressed discs (tikya) with an intense, spicy aroma with a garlic and onion note, indispensable in Indian cuisine for tempering (tadka) and quickly enhancing the flavor of dishes without the use of onion and garlic; a pinch fried for 2-3 seconds in hot ghee/oil releases deep umami, reduces the heaviness of the pods, and supports the digestibility of dishes; ideal for dal, sabzi, sambar, rasam, pickled/soured chutneys, rice with cumin, as well as for meatless and vegan dishes, where it adds a "meaty" character; to use: break off a small piece (pea-sized), crumble and add the spices at the beginning of frying, combine with cumin, mustard seeds, coriander, and curry leaves; Very efficient product—too much can overpower the flavor, so use sparingly; storage: keep in an airtight, odor-proof container, in a cool, dry place, away from moisture; before use, check the label for carriers—some batches contain wheat flour/gum arabic, which is important for people avoiding gluten and allergens.