Asafoetida (Hing)

 

Asafoetida (Hing)
It is also known as devil's dung, stinking gum, asant, food of the gods, giant fennel, Jowani badian, hing and ting is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb.
The species is native to Afghanistan mountains and are imported to India. Asafoetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks.
Asafoetida is acrid and bitter in taste and emits a strong disagreeable, pungent smell. Asafoetida is extracted from the Ferula plants which have massive taproots or carrot-shaped roots, the milk juice (obtained from the root), which becomes a brown, resin-like mass after drying.
There are two main varieties of asafoetida, the Hing Kabuli Sufaid (Milky white asafoetida) and Hing Lal
(Red asafoetida).
This spice is used as a digestive aid, in food as a condiment, and in pickles. When uncooked its odor is so strong the aroma will contaminate other spices stored nearby if it is not stored in an airtight container.
Asafoetida is extensively used in India for flavoring curries, sauces and pickles in conjunction with garlic and onion. In Iran, the natives rub asafoetida on warmed plates prior to placing meat on them. In various medicinal systems practiced in India, asafoetida is considered as effective remedies for many diseases and disorders. Asafoetida expels wind from the stomach and also helps as a digestive agent and a sedative. Asafoetida is also used in the treatment of respiratory disorders. Hing is used as home remedy for various ailments like colic pain, flatulence.
In Bhagawat Purana, it has been mentioned that around the abode of Lord Shiva a lot of Hing plant grows. The abode of the Lord is in Kailash Mountain supposed to be in modern Tibet, now in China.