A dried resin spice (also called hing), common in Indian cooking. A tiny pinch fried in oil gives a savoury onion/garlic-like note — without the fructans that make onion and garlic hard on a pouch.
| Preparation | Gas | Binding | Overall |
|---|---|---|---|
| Powdered / dehydratedusual | 0.5 | 0.5 | 0.6 |
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Scores are modelled estimates, not medical advice. Everyone's gut is different, and tolerance changes over time. Reintroduce foods one at a time, and follow your own medical team's advice.