Asafoetida gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. It is a gum from the sap of the roots and stem of the ferula species, a giant fennel that exudes a vile odor.

Early records mention that Alexander the Great carried this “stink finger” west in 4 BC. It was used as a spice in ancient Rome, and although not native to India, it has been used in Indian medicine and cookery for ages.

It was believed that asafoetida enhanced singers voices. In the days of the Mughal aristocracy, the court singers if Agra and Delhi would eat a spoonful of asafoetida with butter and practice on the banks of the river Yamuna.

Asafoetida has a strong, pungent and unpleasant smell when it is raw. When cooked in dishes, it mellows out and produces a smooth flavor similar to that of onion and garlic.

Asafoetida powder, also known as Hing, is an important ingredient in Indian vegetarian cooking primarily with legumes and dishes featuring vegetables such as cauliflower.

Asafoetida powder contains asafoetida microfine powder, wheat and rice flour and gum Arabic.

Asafoetida has many medicinal properties.
1. It aids digestion.
2. It fights asthma and bronchitis.
3. It is a good remedy for cold in young children.
4. It reduces flatulence.
5. It has antimicrobial properties.
6. It is anti epileptic.
7. It balances Vaata dosham.