Hing (Asafoetida) is used in vegetarian South Indian and Indian Punjabi cuisine where it enhances the flavor of numerous dishes, where it is quickly heated in hot oil before sprinkling on the food. Kashmiri cuisine also uses it in lamb/mutton dishes such as Rogan Josh. It is sometimes used to harmonize salty, sour, sweet, and spicy components in food. The spice is added to the food at the time of tempering.