Asafoetida / Perungayam - Paal / பால் பெருங்காயம் ^Sale

Paal Perungayam (பால் பெருங்காயம்) is a premium and highly valued form of asafoetida known for its lighter color, smoother texture, and refined aroma. Derived from the natural latex (milky resin) of the Ferula plant, this variety is considered one of the purest and most traditional forms of asafoetida.

Pure & Naturally Refined

The name “Paal” (milk) refers to its pale, creamy appearance and smooth consistency. Carefully processed and sun-dried using traditional methods, Paal Perungayam retains its natural potency, rich aroma, and authentic flavor without heavy additives.

Enhances Every Dish

A small pinch of Paal Perungayam is enough to elevate the taste of:

• Sambar & Rasam

• Kuzhambu varieties

• Kootu & Poriyal

• Paruppu (dal) dishes

• Pickles and traditional gravies

When added to hot oil or ghee during tempering, it releases a distinct, balanced aroma that enriches vegetarian dishes with depth and character.

Traditionally Valued for Wellness

In Ayurveda and Siddha traditions, Paal Perungayam is respected for its digestive-supporting qualities. It is traditionally known to:

• Aid digestion

• Reduce bloating and discomfort

• Support gut health

• Balance body energies

How to Use

If in semi-solid form, take a small portion and dissolve it in warm water or crush it before adding to tempering. Always store in an airtight container to maintain freshness and strength.

Pure. Potent. Traditionally Treasured.
Paal Perungayam is more than a spice — it is a heritage ingredient that brings authentic aroma, flavor, and wellness to your kitchen.