Hing or Asafoetida, also known as Hingu in Hindi, Ingu in Kannada, Inguva in Telugu, Perungayam in Tamil is an indispensable culinary ingredient common to every Indian kitchen. Ferula assafoetida is the botanical name for asafoetida, commonly referred to as ‘Food of the Gods’ or ‘Devil’s Dung.’ It is a perennial herb that belongs to the Umbelliferae or Apiaceae family.
Asafoetida, a traditional Indian spice, has been referenced in a number of home treatments. It is found in all Indian kitchens, both as a powder and as a whole spice. There are numerous advantages to drinking an asafoetida solution or asafoetida steeped in lukewarm water on a regular basis. It benefits indigestion, weight loss, diabetic control, and the prevention of respiratory issues and infections. Ancient texts in Afghanistan and Iran have prized hing for treating cough, cold, ulcer and menstrual problems. As the resin extract is rich in diuretic, anti-spasmodic and analgesic properties, it can be inhaled by mixing it with hot water for treating pneumonia, whopping cough and asthma.
Asafoetida has made its way into Ayurvedic and Unani medicine’s holistic remedies as well. Asafoetida is strongly recommended by Ayurveda for its digestive aiding properties. The tincture of asafoetida is applied topically to treat stomach pain.