It is the gum resin exuded from the rhizome of several species of Ferula. It contains gum , resins and essential oil in varying proportions which together are responsible for the strong flavour. In India, we use flavouring curries , sauces and pickles in conjunction with other spices. We have certain mouth watering dishes like hing aloo (potatoes with a distinguished flavour of asafoetida) , hing kachori (asafoetida flavored a type of fried bread ) , and many more. It is basically added to the pulse preparation for its carminative action. Pulses are a bit difficult to digest so hing helps to ease out the digestion and remove the bloated feeling.
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The therapeutic goodness are as follows -
It is used in Ayurveda.
Recommended in constipation.
Helps to eradicate intestinal worms.
It has a carminative effect and facilitates the passage of flatus.
It is applied on the stomach of infants as a relief from colic pain.
Relief from asthma.
Advised for patients of Ischaemic heart disease.
So next time you gorge on pani puri or golgappas or puchkas just have hing ka pani with it . You will enjoy the taste and you will feel lighter . Amazing! !
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