India, Aug. 8 -- Hing ko English mein kya kehte hain?" The humble spice, which had its major pop culture moment in actor Kangana Ranaut's Queen in 2013, is back in the news. Hing aka asafoetida was recently named among the world's stinkiest foods by travel guide TasteAtlas. But what the list calls pungent, Indian foodies and chefs call comfort and the smell of home, while experts hail it for its health benefits. TasteAtlas divided its World's Stinkiest Foods list in four distinct odour-intensity tiers: extreme, very high, medium-high, and moderately strong. Hing, described as a pungent resin spice, is placed in the medium-high level tier along with Limburger (soft-washed rind cheese), Rakfisl (fermented trout or char) and Cheonggukjang (fast-fermented soybean paste). Indian social media users reacted to the list with one user saying, "Asafoetida is not stinky, lol. It gives a garlic-like pungent smell to foods that don't have garlic." Another user wrote, "Asafoetida isn't stinky. It's simply strong in flavour and not for the faint-hearted." In its raw form, hing has a strong sulfur smell. But when a pinch of hing hits hot oil or ghee, its volatile sulphur compounds mellow to create a warm and savoury flavour with onion and garlic-like notes, adding depth and complexity to foods. Highlighting its health benefits, Chef Harsh Kedia says, "Traditionally, hing has been used to support digestion by reducing bloating and gas, especially in lentil and bean-based meals to help stimulate digestive enzymes, making heavier foods easier to digest." Hing can add an interesting flavour to international foods, suggests Chef Guntas Sethi. "It works beautifully in any dish that benefits from a subtle savoury depth. A tiny pinch can elevate pasta sauces, bean soups, roasted vegetables, mushroom dishes, or even vegan recipes by adding an onion and garlic-like complexity. The key is using it sparingly, so it enhances the dish without becoming the dominant flavour."...