| Description | Compounded Asafoetida | |
| Spicing Oriental Cuisine | Therapeutic Application |
Spicing
Oriental Cuisine
Compounded asafoetida. Today it is a must in every Indian household, a small pinch of it adding
taste and aroma to everyday cooking of vegetables, cereal, as well as
meat. The more popular dishes being sambhar, dals (indian curry), salads,
gravies, namkins etc. It is used extensively by the snack food industry
in the manufacture of papads, pickles, masalas, condiments etc.. It
is an important ingredient in hotel kitchens, canteens, catering houses,
restaurants, fast food outlets and is indispensable on the shelves of
spice and herb shops. It is an excellent preservative, and is a part
of many ayurvedic medicinal remedies.
Top
Therapeutic
Application
In Ayurveda, the gum is used to improve appetite and digestion. It also
relieves colic and flatulence. In Malaysia it is used for abdominal
distress. In Japan it is used as a vermifuge and for stomachache. It
is also a valued carminative, anti-spasmodic, and used in conditions
of dyspepsia and in bronchitis. It is also claimed to have an anti-opiate
effect. It is applied in and around the umbilicus in cases of gaseous
distension. It is the most adulterated herb on the market because of
addition of inferior asafoetida. Moreover, red clay, sand, pulverised
stone and gypsum are added to it to increase the weight of the commercial
compounds.
Top