Scientific name of Asafoetida Plant: Ferula Narthex
Name in different languages:-
English: Stinking gum, Devil's dung.
Sanscrit: Hingu, Agudagandhu, Badhika.
Malayalam: Kayam കായം, Perungayam
Devil's dung or Asafoetida is a perennial plant, which grows up to 2 m tall, with large bipinnate leaves and developing a fleshy rootstock. The inflorescence is the 5th year of its growth, the flowering stem is 10 cm thick and to 3 m tall. Flowers are yellow, found in axillary umbels, as a clustered form.
Asafoetida-Devil's dung or Hingu is prepared from roots of the plant, a resin or gum-like material come out of the cuts of the living root is collected and solidified, which is black in color, bitter in taste and with a bad smell. It is used as an ingredient in many of Ayurveda medicine.
Useful plant parts:
It is beneficial in the treatments of asthma, chronic bronchitis, whooping cough, H1N1-swine flu, and asthma, Gastric disorders like intestinal gas, constipation, upset stomach, IBS, irritable colon, and mental disorders such as hysteria, insanity, convulsions, and used as a nerve stimulant, depression with physical fatigue, and control cholesterol and High BP.
Digestive agent, Nervous stimulant, Sedative.
How to prepare medicines:
Ayurvedic Remedies Using Asafoetida
Mix a pinch of asafoetida in hot water and apply around the navel.
A 1/2 g of asafoetida can also be consumed along with any food.
If there is pain due to gas accumulation in the stomach, boil 2 g of asafoetida in 500 mL of water until 125 mL remain.
Drink this while still warm for relief.
Pain in Ribs
Mix asafoetida in hot water and apply to the area of pain.
Headache Due to a Cold
Mix asafoetida in hot water and apply on the forehead.
Mix asafoetida in water and smell this for relief.
Mix equal quantities of asafoetida, rock salt, carom seeds, and Ink Nut or Terminalia chebula fruit (Choti harad).
Grind the mixture to a fine powder.
Consume one tsp of this mixture with hot water three times a day.
Put a piece of asafoetida equal in size to a grain of pearl millet (bajra) in a slice of banana or jaggery and consume this for relief.
Worms in Children
Mix some asafoetida in water and apply this solution on the anus with a cotton ball.
To Counter the Effects Of Opium Use
Mix 4 grams of asafoetida in water and drink.
Keep a small piece of asafoetida on the gum under the aching tooth for pain relief.
Mix asafoetida in clarified butter (ghee) and massage onto affected areas.
Smelling asafoetida may relieve hysteria.
Mix a pinch of asafoetida in water and drink.
Mix a pinch of asafoetida in buttermilk. Add a 1/2 tsp of fenugreek powder, salt to taste, and consume.
Mix a pinch of asafoetida in water. This induces vomiting to remove ingested poison.
Simply smelling asafoetida can help remove accumulated mucus.
Mix a 1/2 gram of asafoetida in hot water and gargle.
Asafoetida gives strength to a weak heart, prevents blood from clotting, and improves blood circulation.
Apply asafoetida directly on the affected spot.
Mix 1/4 tsp of asafoetida in 2 tsp of bitter gourd juice and consume. It helps regulates blood sugar levels.
Precautions With Asafoetida
Those suffering from severe acidity, piles, liver problems, and high blood pressure or other blood disorders should not consume asafoetida.
Do not consume when taking blood pressure medicines.
Asafoetida thins the blood and prevents clotting.
In excess, it can cause rashes, swelling of the lips, a burning sensation in stomach, nausea, and vomiting.
Pregnant women should avoid taking asafoetida because it can induce a miscarriage.
Hotheaded persons should also not consume it.
Used as an ingredient in the Ayurveda medicines like:-
Hingu Triguna Thailam
Nutrition Facts of Asafoetida per 100 grams
Calories 297 kcal
Moisture 16 g
Protein 4. g
Fat 1.1 gm
Minerals 7 g
Fibre 4.1 g
Carbohydrates 67.8 g
Calcium 690 mg
Phosphorus 50 mg
Iron 39.4 mg
Carotene 4 ug
Riboflavin 40 ug
Niacin 300 ug
Magnesium 80 mg
Copper 430 ug
Manganese 1,120 ug
Zinc 830 ug
Chromium 79 ug
Macronutrients and micronutrients contained in 100 grams of asafoetida
from the National Institute of Nutrition, ICMR, Hyderabad, India.