Asafetida - this powder or strongly smelling pieces of resin with an easily recognizable odor immediately arouses great interest in anyone who sees it. Its smell is sharp and spicy, something reminiscent of the smell of onions or garlic, which, however, can not replace asafoetida by its properties.
Asafoetida has many other names - Hing (Hindi), Badhika (Sanskrit), Hiltite and Haltite (Arabic), the pharmacy name is Ferula's rhizome gum (Feghua asafoetida), in English - Asafetida, Asafoetida, GiantFennel, Devil'sDung, StinkingGum, Foodof theGods. In Russian, the set of names is also extensive: Ilan, Ferula smelly, pitch smelling, bad spirit, fucking feces, aspartok, hiltit, smelly finger, and also stinking gum (as it was called in Rus in Petrine times).
Asafoetida is the aromatic resin of the roots of a plant from an exotic wild perennial plant of the umbrella family growing in central Asia (Iran, Afghanistan), and also in India in the Kashmir and Himalayas regions.
In the VI century BC. Asafoetida was imported into North Africa, where it first spread, but then (in the second half of 1 century AD) was predatorily exterminated because of the large demand for it. The ancient Greeks and especially the Romans appreciated this exotic spice for its medicinal properties and for the pungent pungent taste that it gives to food. Merchants brought her to the markets of Europe from the countries of the Middle East. During the military campaigns, the Romans ate lentil soup, which, although it gives a lot of energy, but causes bloating. Asafoetida was a real salvation for the soldiers, helping them not to lose their fighting spirit.
But although it was quite popular in the Roman Empire, and in Russia it was well known, but rather not as a spice, but as a medicine. However, in a later period it became almost unknown in both the West and Eastern Europe.
The extraction of asafoetids is a laborious and lengthy process, sometimes stretching for two or three months. In spring, when the plant starts to bloom (usually in the middle of April, the asafoetida gatherers go to the mountains, to the barren rocky talus.) A plant that has reached at least five years old (the root must ripen) is suitable for harvesting. , cut off the dry leaves emanating from the root, clear the fibers covering the tops of the roots, and then the roots are again buried with loose soil, covered with dry leaves, covered with a stone or a block of dry soil. in the second half of May, the roots are again exposed and horizontally cut off the upper part of each root, just below the place, connecting it with the leaves.The white millet juice (which is airborne) emerges from the cut, To protect it from sunlight and dust, in the form of a shalashik.After a few days the thickened resin is collected and a new cut is made.
This operation is repeated until the juice ceases to drain from the root. One plant gives from 900 to 1300 grams of resin. The resin is then dried in the sun and ground into powder, mixed with rice or wheat flour to prevent it from sticking together. Also this procedure allows to soften the acute smell of asafoetida.
At the usual summer temperature, asafoetida in the resin is soft, like wax, as the temperature rises, it becomes all softer and more elastic. In the cold, it becomes brittle and easily crushed into powder.
In India, you can buy asafoetida in its pure form: these are grains of different sizes, bound together by a sticky mass with a very sharp odor. The peculiarity of the aroma of asafoetida is its increased volatility, the ability, as 6, to permeate everything: air, walls, clothes, utensils. Because of this, the asafoetida must be kept hermetically sealed.
Use in Ayurveda
Asafoetida has many healing properties. Acute, bitter and "hot" in properties, asafoetida affects the digestive and circulatory system. Its active substances stimulate digestion, are an aromatic tonic, carminative, expectorant. It increases the pitta, and lowers the cotton wool and kapha-dosha. Helps holders of a weak or sick stomach to digest food. Asafoetida also cures the indigestion of the stomach during overeating. It is so effective that with its help, even a horse can be cured of indigestion, so it is used even in veterinary medicine, where it also helps against intestinal and skin parasites. Spice is a powerful digestive stimulant. Medicinal powder based on asafoetida - Hingvastak churna - in India the most popular means for indigestion.
* Having a "hot" taste, asafoetida kindles the fire of digestion, heals belch and gases, raises appetite and tones up the body, increasing mental and physical activity.
* Pushes tapeworms from the gastrointestinal tract.
* Strong antimicrobial and bactericidal agent.
* Treats skin diseases, dyspepsia, colds and some other diseases.
* Just by adding asafoetida to dishes as a spice, you can get rid of polyarthritis, radiculitis, osteochondrosis. It restores hormonal functions of the adrenal glands and gonads, soothes the nervous system. With pain in the abdomen, in joints and arthritis, apply as a paste externally.
* Recommended for gynecological diseases, sexual impotence, belated and painful menstruation, relieves pain and relieves spasms. It is recommended for women in the postpartum period, as asafoetida improves digestion and acts as a tonic.
* For the treatment of migraines (headaches), it is one of the best means. To do this, make a mixture of one part of asafoetida, one part of camphor and one eighth of the mask. From this mixture, pills weighing 250 mg are prepared. Drink a single pill of hot water as needed.
* If you drink asafoetida in pomegranate juice, it helps with muscle rupture and pains in the nerves caused by spasms or paralysis.
* Beginning cataracts treats as an ointment with honey.
* Dissolved in water and slowly soaking instantly clears the voice and helps with chronic roughness of the throat.
* Opposes the poisons in the form of a solution or ointment with olive oil.
* Attached to the bite of a rabid dog, a scorpion snake or a karakurt.
* Asafoetida is a counteraction to opium. To do this, it must be used in a dose equal to the dose of opium taken - it neutralizes the narcotic effect.
* Pain in the abdomen will remove, if dissolved in hot water, soak the tissue and attach to the stomach.
* Pain in the stomach passes if you brew 1 teaspoon of equal parts of ground cardamom, fennel and asafoetida on 1 a glass of boiling water.
* In the treatment of pertussis, asthma and bronchitis, mix a pinch of asafoetida with 2 teaspoons of honey, 1 / 4 a teaspoon of white onion juice. Take 3 once a day.
* The inhalation of the smell of resin asafoetida prevents attacks of hysteria.
* A small piece of resin hung on the neck of the child will soothe and protect it from many infectious diseases.
* With children's hysteria will calm the enema, prepared from a pinch of asafoetida for half a cup of water.
* In case of infertility, the threat of miscarriage, painful menstruation and whites, the asafoetida pinch is fried in melted butter, mixed with 0,5 a glass of goat milk and 1 a teaspoon of honey. Take Z times a day for a month.
* From a toothache helps, if you dissolve asafoetida in half a teaspoon of lemon juice, heat and in a cotton swab put on the tooth.
* With angina helps in the form of a rinse, which is prepared from a pinch of asafoetida and 0,5 teaspoon of turmeric into a glass of warm water.
Note. In cases where no specific dosage is indicated, asafetida should be taken in small amounts (not more than 1 / 4 teaspoon powder). For pure asafoetids, the dosage is half that.
Contraindications: in large quantities at high temperature, during pregnancy, high acidity, hives and rashes.
Use in cooking
Asafoetida helps the assimilation of vegetable protein and prevents the accumulation of gases, and is therefore often used in dishes made of peas, beans, other legumes and vegetables such as potatoes, cabbage, carrots and others, which also cause abundant release of gases. Asafoetida is always used in very small quantities and, as a rule, before adding to the dish, it is fried in oil. Enough pinch of asafoetida to give an appetizing aroma to any fried snacks, dishes from vegetables and rice, as well as soups, vinaigrettes and salads. Especially widely used asafoetida with rice both alone and in combination with other spices. At the same time, the sharpness and unpleasant shades of the smell of asafoetidae significantly soften. It has a specific taste and has medicinal properties. To taste, asafoetida somewhat resembles garlic and can successfully replace it in vegetable dishes. Until recently, asafoetida was considered exclusively Asian spice. But now it is becoming more popular in Europe. The chefs in the best restaurants are beginning to actively use it, because besides the mentioned properties, it gives the dishes a garlic-onion flavor, without preserving the special smell from the mouth, as after eating garlic and onions. Brahmanas in India who do not use garlic and onions for food because of their adverse effect on consciousness (onion causes lust and garlic is anger) use asafoetida.
The most interesting is that although at first asafetida you may not like, but then, most likely, you will love it very much. So just try to cook several dishes with asafoetida and, it is likely that you are ready, free up space for it on your kitchen shelf!
Pea soup with vegetables
0,5 cups of peas (better mash, but the usual one),
6 cups of water,
1 cup chopped tomatoes,
0,5 cups finely chopped carrots,
2 st. l. vegetable oil,
0,25 tsp. asafoetida,
0,5 tsp seeds of coriander, pinch of dry ginger, salt.
Cook the peas until ready. Add the tomatoes, carrots. Separately, heat the oil, add spices to it and pour the soup when the vegetables soften. Before serving, sprinkle with parsley and dill.
Rajma
1 cup of red beans,
4 cups of water,
3 st. l. melted butter,
0,5 l kefir or yogurt,
1 / 4 tsp. asafoetida,
0,5 tsp turmeric, salt.
Beans cook until cooked. In the cauldron, heat oil, put spices and pour kefir or yoghurt. Add the finished beans and simmer for another 15-20 min.
Spicy Toast
Slices of bread to fry in a small amount of oil with a pinch of asafoetida and cardamom.
Beans in a hurry
1 can of canned (or boiled) beans,
1 tbsp. vegetable or melted butter,
1 tsp. seeds of coriander, a pinch of asafoetida,
1 pinch of cumin and ginger.
Open beans, rinse (or weld). Preheat the oil, add the spices, and then the beans. Before serving sprinkle with chopped herbs and pour lemon juice. Preparation takes 3-4 min.
You can buy Asafoetida internet shop of the Kiev center of fungotherapy, bioregulation and ayurveda
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