Kitchen Spices : Asafoetida (Hing)
Spices are the beauty of an Ayurvedic Kitchen. The use of spices adds taste, smell, color and medicinal values to your food. Your food is a real medicine with the use of special spices. The commonly used spices in an Ayurvedic kitchen are Curcuma, Ginger, Asafoetida, Fennel, Fenugreek, Cardamom, Cinnamon etc. All spices are equally important in moderation and should be consumed according to your inbuilt energy or body constitution. In this article, we are going to introduce to a special and powerful Ayurvedic Spice called Asafoetida.
Asafoetida is an ancient culinary spices, fully loaded with immense medicinal values. It is called Hingu in Sanskrit and Ferula Narthex is its botanical name. The aromatic milky resin from the root and stem of the plant, Ferula asafoetida is called Hing. We see dried and powder asafoetida in the market.
In Ayurveda, it is useful for digestive issues like bloating, stagnation in the GI tract abdominal, spasmodic pain, but is not indicated in gastritis. Asafoetida treats low libido, impotence and encourages ovulation and fertility.
In western view, it reduces the growth of flora in the gut, especially Candida, directly reducing gas. It destroys worms and has antiviral properties.
Dosage of Hing is very small in quantity. 1 pinch at a time for a person or 125-500mg per day. This can be used for cooking vegetables or added in drinks.
- Overdose may cause Pitta (Metabolic) increase, burning sensation, worsening of gastritis.
- It is best to avoid during menstrual periods.
- It has blood thinning effect; Hence it may delay clotting time.
- It is best to avoid in children, pregnant, and lactating women.
- If someone has high blood pressure, they should take care while using Hing, since it reduces blood pressure.