It’s always the little things that make a big difference in life. Small alterations lead to sweeping transformations. In Indian cooking, there are numerous ingredients which are integral to providing the right balance taste and flavor. But, none of the spices can match the subtle omnipotence of asafoetida. SSP asafoetida had produced a stellar reputation in the market for producing premium quality asafoetida that continues to cast a magic spell upon the numerous Indian cuisines.
Back to the roots
Sri S. S. Pandian was born and raised in a business-class family in Kamuthi, a small town in South India. During his childhood, when his father’s business faced hurdles, the teenager, aged 16, left his home with an ambition to start a business of his own. He travelled to Chennai and Mumbai looking for the right opportunity. There, he gained a little knowledge about asafoetida, also known as hing, hingu or perungayam in India.
In 1957, at the age of 27, S. S. Pandian moved once more, this time to Bangalore, Karnataka, with just Rs. 2 in his pocket and not even knowing the language. He had his sights firmly set on creating high quality compounded asafoetida in the form of powder and paste that is easy to use. Propelled by hard work and sincerity, he made the humble asafoetida, a branded and household commodity. With an unwavering customer support and a steadfast dedication to consistently produce the best asafoetida, we at SSP are determined to add some charm to your platters with our supreme spice.