Asafoetida or Hing as we call in Hindi is one such herb which has a pungent, unpleasant smell when raw but in the cooked dishes it adds to the flavor and aroma.
This herb is used as a digestive aid in food and in pickles. Asafoetida reduces the growth of indigenous micro flora in the gut, thus reducing flatulence.
Asafoetida’s English name is derived from the Persian word asa, which means resin and Latin foetida refers to its strong sulfurous odors. Because of its strong pungent smell, it’s being called by many unpleasant names like the Devil’s shit (in French), the Devil’s dung (in English) and the Devil’s sweat (in Turkish).
The resin-like gum which comes from the dried sap extracted from the stem and roots is used as a spice. This resin is grayish-white when fresh but turns to dark amber in color after it dries. Asafoetida resin is crushed between stones before using although now, it is sold in powder form also.
Asafoetida is acrid and bitter in taste but when cooked in oil or ghee, the flavor is a blend of garlic and onions. In Indian cuisine, it is mainly used in vegetarian and lentil dishes. Asafoetida is a great healing herb; it is known to alleviate stomach ailments, cold symptoms, anxiety issues, chronic fatigue, yeast infections and painful gas and flatulence.
Some healers believe that a regular dose of asafoetida before and during early pregnancy can help lessen the risk of miscarriage. If an infant has gas or colic problem, it is recommended to add a pinch of asafoetida powder and mix it with ¼ teaspoon of water. After heating this mixture and letting it cool till room temperature, rub it on baby’s tummy. This will give instant relief to the infant.
Asafoetida belongs to the Umbelliferae, also called Apiaceae family. Other members of the same family are dill, celery and caraway. Its botanical name is Ferula asafoetida.
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