| Description | Compounded Asafoetida | |
| Spicing Oriental Cuisine | Therapeutic Application |
Description
Asafoetida
is the oleogum resin exudate obtained from the roots and stems of the
monocarpic ferula plants belonging to the
family umbelliferae. It has
a large fleshy root covered with bristly fibres. Native to Afghanistan,
it is also grown in Iran and Turkey in stony arid soil, generally at
an altitude of 7000 feet. After a number of years, the plant grows a
large flowering stem, with a circular mass of leaves. The stem has numerous
schizogenous ducts in the cortex of the stem full of resinous gum. On
incision, the asafoetida resin oozes out.
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Compounded Asafoetida
Recorded history testifies that about 2500
years ago compounded asafoetida (Hing) was being used in Indian cuisine.
Compounded asafoetida (Bandhani Hing) is blended with starch, wheat
flour, rice flour or maize flour to make it palatable. Purity is determined
by the quality of asafoetida content, and the quality and proportion
of the acceptable additives.
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