This spice is used as a digestive aid, in food as a condiment, and in pickles. It typically works as a flavor enhancer and, used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries, such as dal, or various 'Pappu' like dosakaya(cucumber), mamidikaya(mango) or tomato pappu. as well as in numerous vegetable dishes. It is especially widely used in South Indian and Maharashtrian cuisine, which is mainly vegetarian, and is often used to harmonize sweet, sour, salty and spicy components in food. It is used to hallmark the taste of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu sambar, a saucy dish made with cereals and lentils. The spice is added to the food at the time of Chaunk / Popu/ tadka(tempering). Sometimes dried and ground asafoetida (in very mild quantity) can be mixed with salt and eaten with raw salad. In its pure form, its odour is so strong the aroma will contaminate other spices stored nearby if it is not stored in an airtight container: many commercial preparations of asafoetida utilize the resin ground up and mixed with a larger volume of wheat flour: the mixture is sold in sealed plastic containers with a small hole at the bottom, allowing the diluted spice to be dusted lightly over the food being cooked. However, its odour and flavour become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéedonion and garlic. It is used especially by the merchant caste of the Hindus and by adherents of Jainism and Vaishnavism, particularly in Rajasthan, Gujarat and Maharashtra, who do not eat onions or garlic. It is used in many vegetarian and lentil dishes to add both flavor and aroma, as well as to reduce flatulence.
Antiflatulent. Asafoetida reduces the growth of indigenous microflora in the gut, reducing flatulence. In the Jammu region of India, asafoetida is used as a medicine for flatulence and constipation by 60% of locals.
A digestion aid. In Thailand and India, it is used to aid digestion and is smeared on the abdomen in an alcohol or water tincture known as mahahing. Assafoetida in this tincture form was evidently used in western medicine as a topical treatment for abdominal injuries during the 18th and 19th centuries, although when it came into use in the West and how long it remained in use is uncertain. One notable case in which it was used is that of Canadian Coureur des boisAlexis St. Martin, who in 1822 suffered a severe abdominal injury from an accidental shooting, which perforated his right lung and stomach, and shattered several ribs. St Martin was treated by American army surgeon William Beaumont, who subsequently used St Martin as the subject of a pioneering series of experiments in gastric physiology, thanks to the fact that when St Martin's wounds fully healed, it left an open fistula into the stomach which enabled Beaumont to insert various types of food directly into St Martin's stomach and record the results. In his account of his treatment of and later experiments on St Martin, Beaumont recorded that he treated the suppurating chest wound with a combination of wine mixed with diluted muriatic acid, and 30-40 drops of tincture of asafoetida, applied three times a day, and that this appeared to have the desired effect, helping the wound to heal.
Remedy for asthma and bronchitis. It is also said to be helpful in cases of asthma and bronchitis. A folk tradition remedy for children's colds: it is mixed into a pungent-smelling paste and hung in a bag around the afflicted child's neck.
An antimicrobial: Asafoetida has a broad range of uses in traditional medicine as an antimicrobial, with well documented uses for treating chronic bronchitis and whooping cough, as well as reducing flatulence.
A contraceptive/abortifacient: Asafoetida has also been reported to have contraceptive/abortifacient activity, and is related to (and considered an inferior substitute for) the ancient Ferula species Silphium.
Antiepileptic: Asafoetida oleo-gum-resin has been reported to be antiepileptic in classical Unani, as well as ethnobotanical literature.
Balancing the vata and kapha. In Ayurveda, asafoetida is considered to be one of the best spices for balancing the vatadosha. It mitigates vata and kapha, relieves flatulence and colic pain. It is pungent taste and at the end of digestion. It aggravates pitta, enhances appetite, taste and digestion. It is easy to digest. (ref: ashtanga hridaya Su chapter 6).
Bait: John C Duval reported in 1936 that the odor of asafoetida is attractive to the wolf, a matter of common knowledge, he says, along the Texas/Mexico border. It is also used as one of several possible scent baits, most notably for catfish and pike.
May also be used as a moth (Lepidoptera) light trap attractant by collectors—when mixed by approximately 1 part to 3 parts with a sweet, fruit jelly.
Repelling spirits: In Jamaica, asafoetida is traditionally applied to a baby's anterior fontanel (Jamaican patois mole) to prevent spirits (Jamaican patois duppies) from entering the baby through the fontanel. In the African-American Hoodoo tradition, asafoetida is used in magic spells, as it is believed to have the power both to protect and to curse.
It was familiar in the early Mediterranean, having come by land across Iran. Though it is generally forgotten now in Europe, it is still widely used in India (commonly known there as hing). It emerged into Europe from a conquering expedition of Alexander the Great, who, after returning from a trip to northeastern Persia, thought they had found a plant almost identical to the famed silphium of Cyrene in North Africa—though less tasty. Dioscorides, in the first century, wrote, "the Cyrenaic kind, even if one just tastes it, at once arouses a humour throughout the body and has a very healthy aroma, so that it is not noticed on the breath, or only a little; but the Median [Iranian] is weaker in power and has a nastier smell." Nevertheless, it could be substituted for silphium in cooking, which was fortunate, because a few decades after Dioscorides's time, the true silphium of Cyrene became extinct, and asafoetida became more popular amongst physicians, as well as cooks.
Asafoetida is also mentioned multiple times in Jewish literature, such as the Mishnah.Maimonides also writes in the Mishneh Torah "In the rainy season, one should eat warm food with much spice, but a limited amount of mustard and asafoetida."
Asafoetida was described by a number of Arab and Islamic scientists and pharmacists. Avicenna discussed the effects of asafoetida on digestion. Ibn al-Baitar and Fakhr al-Din al-Razi described some positive medicinal affects of it on the respiratory system.
After the Roman Empire fell, until the 16th century, asafoetida was rare in Europe, and if ever encountered, it was viewed as a medicine. "If used in cookery, it would ruin every dish because of its dreadful smell," asserted García de Orta's European guest. Nonsense, García replied, "nothing is more widely used in every part of India, both in medicine and in cookery. All the Hindus who can afford it buy it to add to their food."
Cultivation and manufacture
The resin-like gum comes from the dried sap extracted from the stem and roots and is used as a spice. The resin is greyish-white when fresh but dries to a dark amber color. The asafoetida resin is difficult to grate and is traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with riceflour and gum arabic.
Ferula assafoetida is a monoecious, herbaceous, perennial plant of the family Umbelliferae, also called Apiaceae. It grows to 2 meters high, with a circular mass of 30–40 cm leaves. Stem leaves have wide sheathing petioles. Flowering stems are 2.5–3 meters high and 10 cm thick and hollow, with a number of schizogenous ducts in the cortex containing the resinous gum. Flowers are pale greenish yellow produced in large compound umbels. Fruits are oval, flat, thin, reddish brown and have a milky juice. Roots are thick, massive, and pulpy. They yield a resin similar to that of the stems. All parts of the plant have the distinctive fetid smell.
Typical asafoetida contains about 40–64% resin, 25% endogeneous gum, 10–17% volatile oil, and 1.5–10% ash. The resin portion is known to contain asaresinotannols 'A' and 'B', ferulic acid, umbelliferone and four unidentified compounds.
The English name is derived from asa, a Latinized form of Farsiazā, meaning "resin", and Latinfoetidus meaning "smelling, fetid", which refers to its strong sulfurous odour. It is called ಇಂಗು (ingu) in Kannada, ఇంగువ (inguva) in Telugu and பெருங்காயம் (perunkayam) in Tamil. Its pungent odour has resulted in it being known by many unpleasant names; In French it is known (among other names) as merde du Diable, meaning "Devil's faeces", in English it is sometimes called Devil's dung, and equivalent names can be found in most Germanic languages (e.g. GermanTeufelsdreck,Swedishdyvelsträck, Dutchduivelsdrek and Afrikaansduiwelsdrek). Also, in Finnish it is called pirunpaska or pirunpihka, and in Turkish it is known as seytantersi, seytan bökösu or seytanotu.
Penrod, an 11-year-old boy in a 1929 Booth Tarkington story set in the midwestern United States, suffers intensely for being forced to wear a bag of asafoetida on his neck and encounters a girl in the same condition.
In the "Tooth or Consequences" episode (Episode #19; October 13, 1972) of the comedy TV series Sanford and Son, Fred Sanford wears an asafoetida bag to get rid of a bad toothache.
In the movie El Dorado (1966), asafoetida was a component of a hangover remedy that was introduced by James Caan's character "Mississippi".
In the "Snidely's Sawmill" episode of Dudley Do-Right, villain Snidely Whiplash tells Nell Fenwick preparatory to her being tied to a log that "Because, Miss Fenwick, beneath this black exterior there lies a mustard plaster and over the mustard plaster lies an asafoetida bag. On it, imprinted in pica are the words, "Whippy Loves Nelly!""
In the "Incident at Red River Station", Season 2, Episode 13 (1960) of Rawhide, townspeople wear an asafoetida bag to ward off smallpox.
In the Khyber Pakhtunkhwa (NWFP) area of Pakistan, people hang a small bag of asafoetida around the neck or tie it around the arm to keep safe from seasonal, bacterial and viral illnesses, the efficacy of which might have more to do with repelling potentially infected people rather than the disease-causing organisms themselves.
In Aldous Huxley's novel Brave New World, 'beta' children are given a whiff of asafoetida, accompanied by descriptions of 'deltas' as being undesirable to play with, during 'sleep conditioning,' in order to condition them to play only with members of their caste.
In "To Kill A Mockingbird", Scout describes the clean smells of the attendees at the First Purchase African M.E. Church, saying there was "Hearts of Love hairdressing mingled with asafoetida, snuff, Hoyt's Cologne, Brown's Mule, peppermint, and lilac talcum".
^S. K. Garg, A. C. Banerjea, J. Verma and M. J. Abraham, "Effect of Various Treatments of Pulses on in Vitro Gas Production by Selected Intestinal Clostridia". Journal of Food Science, Volume 45, Issue 6 (p. 1601–1602).
^Hemla Aggarwal and Nidhi Kotwal. Foods Used as Ethno-medicine in Jammu. Ethno-Med, 3(1): 65–68 (2009)
^MacGregor Mathers, Samuel Liddell, ed. (1889). "VII". The Key of Solomon (Clavicula Salomonis). London: George Redway. "Then he shall kindle a fire with dry rue, upon which he shall put powdered assafoetida, and other things of evil odour; after which let him put the aforesaid names, written on parchment or virgin paper, upon the fire, saying: [...]"
^ abDangerous Tastes: The Story of Spices. Andrew Dalby. 2000. University of California Press. Spices/ History. 184 pages. ISBN 0-520-23674-2
^Mishneh Torah, Laws of Opinions (Hilchot Deot) 4:8.
^Avicenna (1999). The Canon of Medicine (al-Qānūn fī'l-ṭibb), vol. 1. Laleh Bakhtiar (ed.), Oskar Cameron Gruner (trans.), Mazhar H. Shah (trans.). Great Books of the Islamic World. ISBN 978-1-871031-67-6
^Handbook of Indices of Food Quality and Authenticity. Rekha S. Singhal, Pushpa R. Kulkarni. 1997, Woodhead Publishing, Food industry and trade ISBN 1-85573-299-8. More information about the composition, p. 395.