Asafoetida also popular as food of the devils, devil’s dung, javoneh-i badian, hing, hengu, inguva, kayam and ting, has been use for centuries around the world for its perceived health benefits. It is sometimes use to harmonize sweet, sour, salty, and spicy components in food. Asafoetida has been good source of antioxidants.
Asafoetida (हींग in hindi) is the dried latex exude from the rhizomeor tap root of several species of Ferula. They are part of the celery family, Umbelliferae. The species are native to the deserts of Iran and mountains of Afghanistan where substantial amounts are grown. The common modern name for the plant in Iran and Afghanistan, is “badian”, meaning: “that of gas or wind”, due to its use to relieve stomach gas.
Asafoetida has been use in traditional medicine for centuries. For example, in Ayurvedic medicine, hing is use to aid digestion and gas, as well as treat bronchitis and kidney stones. While during the Middle Ages, the dried gum was sometimes worn around the neck to help ward off infection and disease. Asafoetida is observe to be a natural blood thinner and may help in lowering blood pressure levels and also helps by alleviating the menstrual pain and cramps in the lower abdomen and back.
Hing may also help in relieving respiratory disorders like asthma, bronchitis, dry cough, et al due to its anti-inflammatory, anti-viral and antibiotic effects. It also helps in relieving chest congestion and releasing phlegm. All you need to do is to prepare a paste using asafoetida and water and apply on your chest. You can also mix asafoetida and dry ginger powder along with some honey. Consume this mixture to get relief from respiratory issues.
Asafoetida or hing has a pungent smell, lending it the trivial name of stinking gum. But in cooked dishes it delivers a smooth flavour reminiscent of leeks or other onion relatives. The odor dissipates upon cooking. This spice is use as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavoring role in Indian vegetarian cuisine by acting as a savory enhancer. Used along with turmeric, it is a standard component of lentil curries. Such as dal, chickpea curries, and vegetable dishes, especially those based on potato and cauliflower.
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