Hing, aka asafoetida is the dried resin exuded from the rhizome or tap root of several species of Ferula. They are part of the celery family, Umbelliferae. The species are native to the deserts of Iran and mountains of Afghanistan, but are mainly cultivated in nearby Pakistan and India.
Hing plays the role of both boosting the agni (the bodies metabolism) as well as digesting ama. Ama is an Ayurvedic term for a sticky sludge-like material, the resulting byproduct of poor digestion. Ama are toxins that accumulate in the body when foods do not completely digest or if we maintain improper eating and lifestyle patterns for too long. Ama clogs the channels in the body, both large like the intestines and small such as capillaries and blood vessels. Ama can impair proper absorption of nutrients, cause brain fog, joint pain and a feeling of heaviness in the body.
Hing is very helpful in digesting difficult to break down foods such as beans, legumes and cruciferous vegetables, like cabbage and broccoli. It’s often known as the ‘anti-gas & bloating herb’ and is therefore a must-have in your kitchen apothecary for digestive health.
Asafoetida has a very pungent smell, lending it the trivial name of stinking gum. I've even had a client return a practically new bottle of hing to me at the request of their partner who wouldn't allow it in their kitchen due to the strong smell! However in cooked dishes it delivers a smooth flavor reminiscent of leeks or other onion relatives. Asafoetida is also known variously as "food of the gods", "devil's dung", jowani badian, hingu, hengu, inguva, kayam, a wei and ting.
Hing has innumberable benefits as a powerful anti-oxidant and anti-inflammatory helping to reduce acidity in the gut and temper irritable bowels. It is an effective pain reliever for headaches, including migraines and menstrual pain. Hing is an excellent herb for respiratory health, and it's anti-bacterial properties balance asthma. When used regularly hing is a good preventative measure against the common cold and can also be used topically to help up congestion in the chest. The blood sugar balancing and blood pressure regulating effects make it a good treatment as well as preventative aid for diabetes and heart conditions. Being high in iron and calcium, it's excellent for hair and skin health and can help prevent anemia. Hing has even been shown to support mood and hormone balancing for those struggling with depression.
How to use hing to your best benefit
Hing needs to be ‘activated’ by a lipid fat or some other carrier that can allow for the medicinal resin to be absorbed and used by our bodies. When cooking, put a bit of oil or ghee in your cooking pan or pot, sprinkle some hing powder directly into the oil and stir quickly so it doesn’t burn before adding other ingredients.
Hing is heating, pungent and will penetrate through anything congestive in the tissues like ama and excess kapha. However, due to it's potency, it should only be taken in small amonuts. Add a pinch to your cooking, approx 1/8-1/4 tsp for a meal with a 2-serving size portion. If you are a Kapha-dominant person or are having a lot of Kapha symptoms, you're body may require more to feel the impact. Still begin with the dose recommended above and you can add more if needed.
An excellent formula for managing Vata dosha
So many of us struggle to keep our Vata energy balanced and in part it's due to the fact that the nature of the air element is to MOVE! A distracted mind, lack of grounding, and a feeling of being scattered are all manifestations of Vata, out of balance.
A classic Ayurvedic formula called Hingvastaka churna, is an excellent way to balance Vata through it's digestive boosting properities. It's a spice blend of Hing, plus a group of other culinary spices which balance Vata, break down Ama and helping the body to digest toxins. If Hingvastaka is acquired from a good source and is prepared in the classical tradition, the hing has already been tempered in ghee, dried and blended with the other herbs to make it ready to use in any dish or to be taken in warm water directly as a supplement.
Hingvastaka churna should be incorporated regularly into the diet for anyone suffering from Vata or Kapha imbalances or for those in the Vata stage of life. In moderation, it's a great spice mix to incorporate for most during Vata season (fall-winter).
How to use:
Include 1/4-1/2 tsp of the churna into the diet regularly during the fall and winter season or anytime you are experiencing a vata imbalance. Depending on the severity of one’s issue or what you hope to achieve, you may be able to consume a small amount of Hing daily. All the ingredients in the formula are culinary herbs including familiar spices such ginger, black pepper, cumin as well as lesser-known Indian spices such as Pippali and Kalonji. If you'd prefer to take it as a supplement, start with 1/8 tsp in 1/2 cup of warm water taken in the afternoon or early evening.
For those with a lot of Pitta-like signs and symptoms, you may not benefit from Hing due to the strong warming capacity of the herb. This is precisely why even for Vata or Kapha issues, only a pinch is necessary. If you're not sure if it's good for you, try a very small amount in cooked food and notice how you feel. If you experience too many heat symptoms, like a burning sensation externally on internally, reduce the quantity and be sure you always combine with ghee which will not aggravate pitta in the way that other more heating oils can.
Hing can be used topically to treat the skin. For either insect bites or pimples, simply mix enough hing with honey to make a paste and apply to affected area. Leave on for as long as possible and wash off with warm water. For respiratory infections, mix hing with water and apply paste to the chest at nighttime. For these topical preparations, you can use more than you would taken internally.
Hing can be mixed with equal parts ginger powder and enough honey to make a thick paste. Eat a teaspoon of the mixture a day to treat asthma, respiratory issues, pain or as a preventative measure against the seasonal cold. For this, as it's taken internally, use the same portion as recommended in cooking. Only a pinch-1/8 tsp per person, per serving is sufficient.
A note for gluten-sensitive eaters
Due to the fact that Hing is a sticky resin, it solidifies easily on it's own. It is commonly blended into a small amount of flour to keep it in a powdered, easy to utilize form. Typically it is found mixed with wheat flour but now can also be found in a rice flour blend. Check your labels before purchasing if you are highly sensitive to wheat.
Where can I get it?
You can find Hing online or at asian grocery stores. Hing is used in Chinese medicine and found in many asian dishes. I have found it available at Indian, Japanese and Middle-Eastern markets. Hingvastaka churna is a formula specific to Ayurveda and may need to be ordered online.
Check my post on where to source herbs for more info.