Asafoetida, Hing or Heeng

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Asafoetida , Hing or Heeng (Ferula assa-foetida) is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, a perennial herb that grows 1 to 1.5 m tall.

The species is native to the deserts of Iran, mountains of Afghanistan, and nearby India. Hing has a strong and fetid smell but in cooked dishes it delivers a smooth flavor reminiscent of leeks.

This spice is used as a digestive aid, in food as a condiment, and in pickles. It enhances the flavour of the food. Many Dals or lentils use a combination of Heeng and Haldi(Turmeric).
You can smoke chicken or Paneer with some Heeng.

It is an Antiflatulent, it reduces the growth of indigenous microflora in the gut, reducing flatulence.

Balancing the vata and kapha.  In Indian Ayurvedic system , asafoetida is considered to be one of the best spices for balancing the vata dosha.

It mitigates vata and kapha, relieves flatulence and colic pain.

It aggravates pitta, enhances appetite, taste and digestion. It is easy to digest.


In colic pain of the infants the mothers sometimes take  a spoon of warm water and add a pinch of Heeng and then rub on the stomach of the infants, it is said to relieve the flatulence in infants.


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Asafoetida, Hing or Heeng
Asafoetida or asafetida also known as Hing or Heeng is an ingredient which is used in many Indian recipes. The quantity used is only a pinch or two in the beginning of the cooking. Normally when you put the oil in the pan, just add Heeng and fry for 2 seconds and then resume your normal cooking.