Botanical Name: Ferula assa-foetida

Common Name:

English: Asafoetida
Ayurvedic: Hinguka, Jatuka, Baahlika, Hingu
Sanskrit: Sahasravedhi
Unani: Hing, Hitleet
Also, known as: Asfoetida, Raamattha, Ramaha, Vedhi, Hin, Vagharni, Hingda, Ingu, Baahilka, Inguva, Hengu, Eng, Hira, Kayam, Perungayam, Devil’s dung, A wei duiwelsdrek, Férule persique, Ase fétide, Stinkasant, Teufelsdreck, Assafetida, Agi, Anghuzeh, Asafetida, Dyvelstrack

Habitat: Native to Afghanistan, Persia, India

Origin: India

Harvested: Wild

Parts Used: Resin

General Information:

Asafoetida, also very popular as HING, is an Indian spice used for flavoring the food and in herbal medicines for the treatment of the digestive system. However, flavoring food is not the main concern of Hing spice.

Asafoetida is a resin collected after making an incision at the upper part of taproot of more than five years old plants, just before flowering, whole process repeated many times, after 1 or 2 days or after a few weeks when it gets hardened from the asafetida plant.

Ferula assa-foetida occurs in Western Iran from Eastern Iran to Pakistan and India and in Afghanistan. These are the best-known sources of culinary Asafoetida but there are several other plants of this species that are the source of resinous gums used in perfumes, incenses, and traditional medicine.

Asafoetida is an important spice in Middle Eastern and South Asian cuisines and is widely used, especially in India for flavor.

How to use:

As a spice

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purpose ONLY

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Asafoetida Pieces