Asafoetida is a dried latex of a plant. The plant has a bad smell and tastes bitter. It is called Hing in Indian cuisine. Also, it is widely used in dal and curries. It is arcid in taste.
Moreover, it is an essential spice in Indian cooking and elevates the taste. Furthermore, it adds flavor to your food and has many health benefits.
Commonly Known As
Relive stomach problems
Asafoetida treats stomach disorders and also has anti-inflammatory properties. It ensures problems gas, acidity, and stomach burns. Moreover, when Asafoetida is added to the daily meal, it also minimalizes the chances of food poisoning.
Treat menstrual problems
If a woman gets menstrual problems, Asafoetida works best for it. It also treats irregular periods, and even overflow periods are cured using Asafoetida.
Has anti-inflammatory properties
Asafoetida treats headaches. Add inside hot water and boil it for 15 minutes. Take many times a day for curing mild headaches. Also, it has coumarins that help to thin the blood vessels and help prevents heart attacks.
Asafoetida can be used for skin whitening agents as well and helps remove black spots under eyes also wrinkles on your face. Also, it has a tyrosine that helps treat skin dullness. One can directly apply the Asafoetida mixture on the face to ensure proper oxygen supply to the skin.
It is advised not to feed Asafoetida to the baby child. It can cause internal bleeding. Also, during pregnancy, Asofoetida might cause miscarriage.
Moreover, it advised the people who have gone under recent surgery, as it can cause swelling and bloating of gas.
Frequently Asked Questions
Is Hing bad for health?
No, it is suitable for health but used only as tadka in the Indian cuisine.
What is Hing made out of?
Hing is an extract from Ferula Assa-foetida, an underground plant.
Does Hing reduce gas?
Yes, Hing treats gastric stomach problems. Adding a teaspoon in warm water and consuming an empty stomach is advised.
Why is Hing used in food?
Hing usually added to savory dishes to get full flavors. One can add to dal, curries, and even Indian sabzi.