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thoughts & mention any pros or cons. I recently learned how to make Indian samosas, which we love in our household. The recipe had substitutions for the Indian spices that aren't readily available, but for the next time I make them I wanted to have the proper spices, so l ordered them online from a specialist spice shop. One ingredient in the filling is asafoetida, also known as hing, and I am really looking forward to using the genuine spice in the recipe. It's a wonderful yellow colour and should be really nice in it.