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'Asafoetida' (''Ferula assafoetida'', family Apiaceae), alternative spelling 'asafetida' (also known as 'devil's dung', 'stinking gum', 'asant', 'food of the gods', 'hing', and 'giant fennel') is a species of ''Ferula'' native to Iran. It is a herbaceous perennial plant growing to 2 m tall, with stout, hollow, somewhat succulent stems 5-8 cm diameter at the base of the plant. The leaves are 30-40 cm long, tripinnate or even more finely divided, with a stout basal sheath clasping the stem. The flowers are yellow, produced in large compound umbels.
Asafoetida's English and scientific name is derived from the Persian word for resin (asa) and Latin ''foetida'', which refers to its strong sulfurous odor. Its pungent odor has resulted in its being called by many unpleasant names; thus in French it is known (among other names) as ''Merde du Diable'' (Devil's Shit); in some dialects of English too it was known as ''Devil's Dung'', and equivalent names can be found in most Germanic languages (e.g. German ''Teufelsdreck''), also in Afrikaans as ''Duiwelsdrek'' and also Finnish ''Pirunpaska'' or ''Pirunpihka''. In Turkish, it is known as ''Şeytantersi'', ''Şeytan bökösu'' or ''Şeytanotu'' (the Devil's Herb). In many of the Indo-Aryan languages it is known as ''hing'' or "Heeng". Another name occurs in many Dravidian languages (e.g. Telugu ''Inguva'', Kannada ''Ingu''), but Tamil (perungaayam) and Malayalam ''kaayam'' come from a different root.

Contents

Cultivation and uses

References

External links

Cultivation and uses

The resin-like gum which comes from the dried sap extracted from the stem and roots 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 rice flour and gum arabic.

This spice is used as a digestive aid, in food as a condiment and in pickles. Its odour is so strong that it must be stored in airtight containers; otherwise the aroma, which is nauseating in quantities, will contaminate other spices stored nearby. However, its smell becomes much milder in cooking and presents an onion-like taste. Some claim that the use of Asafoetida in a marinade or coating for fried fish eliminates the strong smell usually left behind after frying. In India, it is used especially by the merchant caste of the Hindus and by adherents of Jainism, who do not eat onions and garlic. It is mainly grown in Iran, Afghanistan and Kashmir.
Asafoetida has certain medicinal uses and most commonly is used as a digestive aid. It is reputed to lessen flatulence and is often added to lentil or eggplant dishes in small quantities. 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 foul-smelling paste and hung in a bag around the afflicted child's neck. In Thailand it is used to aid babies' digestion and is smeared on the child's stomach in an alcohol tincture known as "mahahing."
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/Mexican border.
Asafoetida has also been reported to have contraceptive/abortifacient activity, and is related (and considered an inferior substitute to) the ancient ''Ferula'' species Silphium. It has been reported in human tests as both a contraceptive as well as an abortifacient.homeopathic medicine, Asafoetida is used for reverse peristalsis, the sensation of a bubble or a lump in the stomach rising up to the throat^[1].
In Jamaica asafoetida is traditionally applied to a baby's anterior fontanelle (Jamaican patois "mole") in order to prevent spirits (Jamaican patois "duppies") from entering the baby through the fontanelle.

References

1. Desktop guide to keynotes and comfirmatory symptoms, , Roger, Morrsion, MD, Hahnemann Clinic Publishing, ,

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