The Fetid Asafoetida

Hing (Asafoetida) is a spice which is extracted from Ferula Assa-Foetida. As the name suggests, asafoetida has a fetid smell. This quality has inspired several interesting names for the spice like devil’s dung, stinking gum and food of the Gods. However, in cooked dishes, its flavour is known to be very smooth and akin to leeks. Buddhist vegetarians steer clear of eating hing, as it is one of the 5 spices avoided by them, the others being onion, garlic, leeks and radish.

Hing is a resin-like gum which is extracted from the dried sap of the stem and roots of the Ferula plant. It is then crushed in a traditional method, between heavy stones or by a hammer, that requires a lot of manpower. Asafoetida is said to have originated from the Central Asian, Eastern Iran and Afghanistan region. It is also cultivated in India, mainly in Kashmir and some parts Punjab. While its origins are in the Middle East, over time hing has gained immense popularity across India too. So, although it is not native to India, it has been used in Indian medicine and cuisine for ages.

Cultivation

The cultivation of hing can be traced back to the latter part of the 12^th century. Hing grows best in well-drained soil. It thrives in deserts as its climatic conditions are most suited for its growth. Hing is normally cultivated when temperatures are in the range of 20 to 30 degrees centigrade. It needs a lot of sun to grow well. Grown from seeds, these seeds can be sown directly into the soil. This is normally done in early spring. Moist and cold conditions are conducive for germination. The seeds should be mildly watered to facilitate the process of germination. Care should be taken not to overdo the watering as water-logging can harm the crops. It takes around 4 to 5 years for the plants to grow into trees and develop thick roots. Hing is obtained in the form of gum resin from cuts made in the roots. When the tree attains maturity the upper parts of the roots become exposed. The latex gum is then extracted by making incisions in the roots and rhizomes of the plants. The cut roots secrete a milky juice which when exposed to air hardens. Harvesting should be carried out in the months of March/April. The whole plant, once cut up, has an unpleasant smell. Hence, it is imperative that this hardened gum be packed immediately and not left lying loose. Usually, airtight containers are used to store this very pungent substance.

In October 2020, India too joined the list of cultivators. The CSIR- Institute of Himalayan Bioresource Technology has started the cultivation of asafoetida. The first seeds of this spice were planted in a farmer’s field in Lahaul Valley in Himachal Pradesh.

Uses

Hing is known for both its culinary and medicinal use. The asafoetida resin is usually crushed using a mortar and pestle due to its hard surface. The powdered version is also available commercially. It is believed that asafoetida is one of the secret ingredients in Worcestershire sauce. Being rich in fibre, it aids in digestion. It provides relief from stomach problems like gastritis, bloating, abdominal pain, flatulence and promotes overall digestive health. Due to its anti-inflammatory properties, it helps in relieving respiratory disorders like asthma, bronchitis etc. Hing is also known to be a natural blood thinner. All one needs to do is to add a pinch of asafoetida in some water. Drinking this solution twice a day is known to provide very effective results. It is relatively unknown that hing is also used as a pest repellent. Studies have shown that when an agricultural plot is first irrigated with a solution of hing mixed and water, pests stay away and crops grow well. Asafoetida is known to be a natural antidote for various insect bites and painful stings.

A word of caution - asafoetida is admittedly the most adulterated drug on the market. Besides being mixed with inferior qualities of the spice itself, it often has red clay, sand, stones and gypsum added to it to increase the weight.