Ferula is perennial, herbaceous, monoecious plant of apiaceae family. This plant grows up to height of 2mts and circular mass of leaves is 30-40cm. Leaves of this herb are very fine and flowers are yellow colored. Roots are very massive, thick and pulpy and all parts of the plant smell very fetid and unpleasant odor. Just before its flowering season, stalk of the plant cut close to the roots and from these cuttings a milky substance oozes out, which dries to form resin. This procedure lasts for three months from the first incision. In this time the plant yields more than two pounds of resin. Fruits are flat, thin, oval and reddish brown in color. Plant of asafetida is self - fertilizing and has both male and female flowers that are pollinated by means of insects.
Asafetida is common name of this herb and this name comes from Latin word "foetid" that means very smelly. It is acrid and pungent herb with very unpleasant odor. Food of the God, asant, stinking gum, devil's dung, hing, hingu, ting and kayam all are common names of this herb. Hing is resin, a gum like material and it is exuded by cutting the living rhizome and tap roots of the various species of ferula. Asafetida as its name suggests this herb has fetid smell and bitter taste. In Ayurveda hing is used for its versatile medicine properties. This herb is used as spice for kitchen and it is best used as digestive aid. In kitchen this herb is used for preparing curries and pickles. It has very strong aroma in its purest form.
There are two main varieties of hing which are available i.e. lal hing (red hing) and hing kabuli saffed (milky white hing). Red variety of hing is oil soluble while milky white is easily soluble in water. Pure form of hingu is not preferred as its processed powder and tablet form is available for use.
In roman times it was popular food and called food of gods.
Asafetida is mainly native to Iran, Pakistan and Afghanistan and this herb is exported to all parts of world. in India it is wildly grown in Kashmir.
Hindi / Sanskrit |
English |
||
Rasa |
Katu |
Taste |
Pungent |
Guna |
Laghu, Snigdha, Teekshan |
Physical Property |
Light, Unctuous, Piercing |
Virya |
Ushna |
Potency |
Hot |
Vipaka |
Katu |
Metabolic Property (After Digestion) |
Pungent |
It balances kapha and vata dosha.
Charak Samhita |
Sushrut Samhita |
Vagbhata |
· Deepneya - Herb used to improve appetite and digestion. · Shvashara - Herb used to cure asthma and other respiratory disorders. · Sanjnasthapana - Herb that are useful to restore consciousness. · Katuskanda - herbs which are pungent in taste. |
· Pipalyadi gana, · Ushkayadi gana |
· Pippalyadi gana |
It states that hingu is used to pacify vata and kapha dosha, it increases pitta dosha and used to relieve abdominal pain. This pungent herb is light to digest, stimulates digestive fire and used as appetizer.
Hingu is carminative, palatable and used to relieve abdominal colic.