Asafoetida
Key words: asafoetida, Hing, Hingra, Ferula foetida, Ferula assafoetida, silphium, galbanum, sagapenum, sumbul, volatile oil, tincture of gum resin and compounded asafoetida.
Introduction
Asafoetida, also known as hing, is a pungent gum-resin obtained from the roots of Ferula species, primarily Ferula assafoetida, native to Iran and Afghanistan. The name combines the Persian word asa (resin) and Latin foetida (smelly), reflecting its strong sulphurous odor. Historically used as a substitute for the now-extinct spice silphium, asafoetida gained popularity in ancient Greek, Roman, and Indian cultures for both culinary and medicinal purposes. While F. assafoetida is the main source, similar resins are derived from species like F. narthex, found in Kashmir. Today, Central Asia remains the major producer of this traditional spice.
Patterns of Trade
Asafoetida production in Iran varies by climate, yielding up to 110 Mt in good years, with bitter varieties from the south/east and sweet ones from central/northeast. Afghanistan, especially Herat province, is the main producer. Production levels vary due to price and demand, and trade is unregulated, with limited data. India is the largest importer, mainly sourcing from Afghanistan and Iran, though smaller quantities occasionally come from other Central Asian countries.
Plant Description
The asafoetida plant grows up to 2 meters tall with a thick, parsnip-like taproot used for resin extraction after 4–5 years. It has blackish wrinkled bark and fleshy white interiors. Its shiny, pinnated leaves appear in autumn and wither by spring. It produces yellow flowers and reddish-brown fruits. Some plants like Gardenia gummifera are mistaken for asafoetida but differ in properties.
Varieties of Asafoetida
There are two main types: Hing (from F. assafoetida) and Hingra (from F. foetida). Hing is more aromatic and water-soluble, while Hingra is oil-soluble and less fragrant. Based on origin, Hing is classified into Irani Hing and Pathani Hing (Afghan). Pathani Hing is purer and more pungent, with Hadda being the premium variety.
Chemical Composition
Asafoetida contains resin (40–64%), gum (25%), volatile oil (10–17%), and ash (1.5–10%). The strong smell is due to sulphur compounds, similar to those in garlic/onion. Other similar resins like galbanum, sagapenum, and sumbul differ in their content and aroma. Asafoetida's aroma and flavor mainly come from three key sulphur compounds.
Main Uses of Asafoetida
Culinary Use: Asafoetida is fried in oil or soaked in water before use, transforming its pungent odor into a garlic-onion aroma. It's widely used in Indian vegetarian dishes like sambar and rasam. Jains and Brahmins use it as a garlic/onion substitute. In Iran, it’s used as a fresh vegetable, while Afghans use it in preserving dried meat (landhi). It also has antifungal properties.
Nutritional Value
Asafoetida is rich in minerals like sulphur and phosphorus, and vitamins such as riboflavin and niacin.
Medicinal Uses
Traditional medicine, especially Ayurveda, uses asafoetida for treating asthma, digestive issues, and parasites. It features in remedies like Hingvashtaka churna. It's also used in the Middle East for stomach pain and has shown antiviral properties in lab tests. Some veterinary uses have been reported as well.
