Hing or asafoetida is a common ingredient in most Indian home kitchens. This spice with a pungent smell is obtained from the latex extracted from ferrule plants: F. foetida and F. assa-foetida. It is used in vegetarian and dal recipes to enhance flavor and improve digestion. Hing is also used as a traditional remedy for various ailments.
Remedy for indigestion
Hing has been used for centuries as a remedy for gas, bloating, and stomach cramps. Its carminative and antispasmodic properties relieve flatulence and stomach pain due to excessive acid secretion. Its strong aroma after cooking stimulates the appetite by increasing the secretion of saliva and promotes digestion. Hing also improves the secretion of bile and other enzymes that break down food.
Research has shown that hing has powerful antibacterial and antifungal properties. Crude asafoetida extracts inhibited bacteria such as E. coli and S. aureus. They cause diarrhea, pneumonia, urinary tract infections, food poisoning, various skin conditions, bone and joint infections, and sepsis.
Studies in Wistar rats have shown that kebab extracts improve kidney function by increasing urine volume. Phenolic compounds like flavonoids present in the loops act as diuretics, helping to remove excess creatinine and urea. These findings suggest that consuming hinga may also benefit the kidneys in humans.
Research shows that the hinge is effective in shrinking the tumor in mice. Hing was also effective in reducing the spread of lung, liver, kidney and breast cancer in subjects and helping them gain weight lost due to cancer.
Treatment of female diseases
Hing is used as a traditional remedy for specific women’s health problems, such as menstrual problems, complications in childbirth, miscarriages, and infertility. It is also given to women who have given birth to alleviate digestive disorders that often occur after childbirth.