The source product identity for Hing Powder is 100% hing powder. Its listed characteristics include strong characteristic asafoetida aroma; fine and free-flowing powder; suitable for seasoning, tempering and savoury applications, giving professional buyers clear information on form, appearance, flavour or aroma where specified. The listing is relevant to procurement needs for hing powder bulk, asafoetida powder supplier and seasoning ingredient because these terms describe the same supplied product form and commercial ingredient use.

The supplied information identifies the product for seasoning, tempering and savoury use. This supports evaluation by importers, distributors, food-service operators and manufacturers that use dry ingredients, seasonings or formulation inputs. The declared powder or blend format and stated sensory characteristics can help product-development and purchasing teams compare the ingredient with recipe, process and end-use requirements.

The documented specification lists maximum moisture at 10.0% and extraneous matter at a maximum of 1.0%. Salmonella is stated as absent in 25 g; aflatoxin B1 is Max 5.0 ppb, and total aflatoxins are Max 10.0 ppb. No minimum volatile-oil value is stated in the supplied specification. These figures provide measurable reference points when B2B buyers review a bulk spice powder for processing, repacking or distribution.