From Afghanistan to Himachal: How a Farmer is Growing India’s First Homegrown Hing

High in the remote Lahaul Valley, a quiet agricultural revolution is taking place—one that could change how India gets its beloved hing forever.

The Spice That Travelled Thousands of Miles

For generations, Indian kitchens have relied on imported asafoetida (hing) from Afghanistan and Iran. The pungent golden resin, essential to dal tadka and countless curries, arrives in India at premium prices—often costing ₹8,000-10,000 per kilogram. But in a small village in Himachal Pradesh, one farmer’s determination is rewriting this story.

Meet Tog Chand Thakur, the soft-spoken horticulturist from Salgra village who has done what scientists once thought impossible: successfully cultivating asafoetida and harvesting its seeds in Indian soil.

A Four-Year Labor of Love

The journey began in 2019 when scientists from CSIR-IHBT Palampur identified Lahaul-Spiti’s cold, arid climate as potentially ideal for hing cultivation. They distributed seeds to local farmers, but most attempts failed—until Tog Chand’s crop flourished.

“I treated these plants like my children,” chuckles the 52-year-old farmer, brushing snow off his woolen cap. “They needed patience—four long years of waiting, protecting them from frost, learning their rhythms.”

His dedication paid off spectacularly. Last month, his field yielded India’s first-ever domestically produced asafoetida seeds—a breakthrough that could make the country self-reliant in this crucial spice.

Why This Changes Everything

1. Economic Revolution for Hill Farmers – At ₹10,000/kg, hing could become more profitable than apples for Himalayan agriculture
2. Price Relief for Households – Domestic production may eventually lower consumer prices by 30-40%
3. Scientific Triumph – Proves India can grow what was considered an “import-only” crop

The Taste Test

When asked how his homegrown hing compares to Afghan varieties, Tog Chand’s eyes light up. “The aroma is sharper, more complex—maybe it’s our mountain air,” he says, offering a pinch of the resin to smell. Local chefs agree—the Lahaul variety has a distinctive earthy kick.

Challenges Ahead

Scaling up remains tricky. Each plant takes 4-5 years to mature, and the resin extraction process is labor-intensive. But with CSIR scientists developing faster-growing varieties and the government considering subsidies, optimism runs high.

“Next year, I’ll teach 20 neighboring farmers,” says Tog Chand, walking through his snow-dusted field. “Imagine—our valley could become India’s hing capital.”

As winter sun illuminates the towering peaks, it’s easy to believe him. What began as one man’s experiment may soon flavor millions of Indian meals—with a taste that’s truly homegrown.

The Bigger Picture:

• India imports 1,500 tons/year (90% from Afghanistan)
• Current project could cover 10% of demand by 2030
• 200+ Lahaul farmers now expressing interest

For generations, hing connected India to the Silk Road. Now, it’s creating new roads right here in the Himalayas.

Want to taste India’s first homegrown hing? Food startups are already in talks with Tog Chand—watch this space for updates!