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History of Hing/Asafoetida

Many people think that the hing belongs to India and is produced in India. For many Hindus and Buddhists who do not eat onions and garlic, asafoetida is used as an alternative. Although the Persians once referred to it as the "God of Food", it is not often used in any country except in India.


In a few countries, hing is used for medicinal reasons and as an insecticide. However, it is estimated that 40 percent of the world's hing is used in India. Hing is added to cooking in different ways in different states of India.

During a time when Arabs, Iranians, Greeks, and Africans traveled extensively, they would take their food wherever they went, leave it there, and carry some native food from there". The hing may have been brought to India from Afghanistan in 600 AD.

It is mentioned in Hindu and Buddhist books of the time. There is evidence of this in the Mahabharata as well. Dr. Manoshi Bhattacharya, a historian who says, "All this was one land," mentions that Gandhari, one of the main characters in the Mahabharata, is believed to have come from modern-day Kandahar.

And for the past several decades Hindus have given a sacred look to the hing. Many people are using this as an alternative to onion and garlic. Authors describe that hing added food, having a very strong flavor that is a staple in Western cuisine. But, in those days Rome and Greeks cooked using hing. However, it is not clear how its use disappeared in those countries.

Indians like hing so much. The most popular type here is the Hing Kabuli Sufaid (Milky white asafoetida).

Milky white asafoetida/Kabuli hing is one of the best-selling in India. Another type Hing Lal (Red asafoetida) which at the same time is slightly sweet and has an orange fruit flavor, is only sold in small quantities.

Researchers in Taiwan have found that hing has the antiviral drug Amandatine / Symadine, which is effective against swine flu.

If you put a pinch of hing in a glass of whey daily and drink, the body will cool down. Calcium also increases. Lactobacillus, a beneficial bacterium, is also produced in the body. Together, the swine flu virus runs away.

Good, quality hing is pale yellowish-brown. Do not buy if it is black. The unadulterated hing should burn like camphor. Some plants resins, starch, soap, etc. have been added to the hing and sold in the market. So, even if it smells awesome, you should buy it carefully. Because the smell of the hing is easily gone, placing it in an airtight glass jar can preserve its smell and medicinal properties.

There has always been a unique place in Indian cuisine for the hing. The aroma of the hing, which comes when cooked along with other spices, gives a unique flavor. The hing is carp-flavored with a hint of salt. Not only does it taste and smell, but it also helps to improve our physical health. It is called 'Asafoetida' in English.

The hing is produced from a kind of glue found in the root of the plant "Ferula fottida" or funky. It is native to Iran. It is cultivated in Iran, Turkey, and Afghanistan. The root of this plant is very wide. Within the stalk of this plant, there is a thick high-astringent taste and well smelled hearty milk will be there. This plant has beautiful yellow flowers. The hing is made from the milk of this plant.


As the plant grows to the size of a small tree, its stems and roots are scraped off, and the resin is produced and dried. That's it. There are two types of hing: milky hing or white hing and red hing. Of these, the milky one is the most valuable.

Milky hing has more flavors and is spicy. The oleoresin in the hing is a chemical that is good for the body.  The spicy and bitter taste of the hing has the property of stimulating the nerves and causing the taste. It is easily digested and makes other foods digest faster. The hing has a lot of medicinal properties. It solves problems in the digestive tract. It is also an excellent remedy for problems in women such as infertility, unwanted abortion, miscarriage, abnormal abdominal pain, and excessive bleeding.

Hing is high in protein. Vegetarians who can't get protein by eating non-vegetarian foods can get protein by including hing in their daily diet. It is a good remedy for nerve-related problems. Adding more hing to the recipe will normalize the nerves and brain and prevent damage.

For those who have a lot of toothaches, if you fry the hing powder in a pan and fill in the cavity of the painful tooth and bite, the toothache will fly away in an instant. It has the power to balance the body and expels toxins from the body. Solve the problem of constipation. But if used in excess, the body will have more bile.

For people who suffer from asthma and can not breathe, putting the hing powder in the fire and inhaling the smoke will solve the problem of suffocation. Used as a medicine for gastric problems. It is an excellent remedy for neurological headaches and ailments and coughs. For postpartum mothers, there may be bleeding a few days after delivery. At that time fry the little hing in a frying pan. With this, add a little palm sugar, ginger juice, and garlic, and feed them. Thus, their bleeding will gradually decrease. It also strengthens the uterus for women and corrects the menstrual cycle.

Adding hing to your diet on a daily basis will cure stomach aches and bloating. It is miraculously powerful in eliminating constipation and destroying intestinal worms. Mucus is excreted from the lungs and respiratory tract by chemicals in the hing. Helps relieve chest pain, bronchitis, whooping cough, and balance the blood pressure.

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