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In Nepali society, the significance of Hing (Asafoetida) is intertwined with wealth. A well-known idiom captures this sentiment: “I do not possess Asafoetida, but I have the cloth that once wrapped Asafoetida (even after the Asafoetida is consumed, its fragrance lingers within the fabric).” This saying epitomizes the affluence of my ancestors, who could afford to season their lentils and curries with Asafoetida. While I may not enjoy the same luxury, I possess the remnants of Hing’s essence within the fabric, which exudes its unmistakable aroma. 

The origin of Asafoetida is probably the Farsi speaking area of Iran or Afghanistan because Asa is a latinized form of Farsi asa (or Aza) “resin”, and Latin foetidus means “smelling, fetid” It actually simply translates to “stinking resin.”

Asafetida is actually the oleo-gum resin extracted from the exudates of the rhizomes and stem of the plant species Ferula asafetida. This fragrant spice commonly found in South Asian kitchens, holds a special place in my culinary repertoire, thanks to my mother's teachings. I've become an avid enthusiast of Hing, as it effortlessly harmonizes the various components of a dish, infusing it with depth and complexity. 

It is used as a condiment in various regions of the world which provides a great flavor in cookery items Derived from the resin of the Ferula species, a perennial herb indigenous to Iran, Afghanistan, and surrounding regions, Hing has become an essential ingredient. In fact, India alone accounts for 40 percent of the world's consumption, importing all 1,500 tones yearly at a staggering cost of $130m from the desert regions in Afghanistan, Iran, Uzbekistan, or Kyrgyzstan.

While raw Hing possesses a potent, sulfurous odor, when cooked, it transforms into a more pleasant aroma and flavor. Renowned as a flavor enhancer, it gracefully complements dishes like curries, lentil daal, and pickles.

Beyond its culinary applications, Asafoetida boasts potential health benefits, making it a prominent component of traditional medicine. Believed to aid digestion, alleviate flatulence, and possess anti-inflammatory properties, it offers a holistic approach to well-being.

Asafoetida is commonly available in powdered form, often blended with rice flour, and can be found in specialty spice stores or Asian grocery outlets. Due to its intense flavor, a little goes a long way, making it ideal for culinary creations that require a nuanced touch. Personally, I prefer to use Asafoetida as a tempering spice, either at the beginning or as a finishing touch to my cooking, ensuring that every dish I prepare is imbued with its unique essence.

The Book of Spice, author John O'Connell describes how Mughals from the Middle East first brought Hing to India in the 16th century. Many Indians use Hing to add umami to an array of savory dishes, Japanese and Chinese use dashi, soya for umami same with Indian Kitchen use Hing for umami.

Asafoetida, (Hing), has long been utilized in traditional medicine for its various health benefits. While some of these claims are supported by anecdotal evidence and historical practices, further scientific investigation is necessary to validate its efficacy.

One of the traditional uses of Asafoetida is to aid digestion. It is believed to possess carminative properties, which can help alleviate flatulence and bloating. When incorporated into dishes containing legumes and beans, it is thought to reduce the digestive discomfort often associated with these foods.

Laboratory studies have indicated that Asafoetida contains compounds with potential anti-inflammatory effects. However, additional research is required to ascertain its efficacy in reducing inflammation in humans and its applicability in treating inflammatory conditions.

Another area of interest lies in the antimicrobial properties attributed to Asafoetida. It is believed to have the ability to inhibit the growth of certain bacteria and fungi. Nevertheless, most studies investigating its antimicrobial effects have been conducted in laboratory settings.

Within the realm of traditional medicine, Asafoetida has been employed to alleviate respiratory symptoms such as coughs, asthma, and bronchitis. If considering the use of Asafoetida for medicinal purposes, it is advisable to consult Ayurvedic doctors or Amchis, who can provide guidance based on their expertise.  While Asafoetida shows promise in various therapeutic areas, more rigorous scientific research is warranted to fully understand its medicinal potential and ensure safe and effective usage.

While my understanding of Asafoetida farming in Nepal is limited, my online research reveals that it is not currently conducted on a large scale. However, historical records show that herb merchants from the Karnali region used to transport Hing, along with other herbs, from the highlands to sell in the hills and plains. Their Hing gained popularity not only in Nepal but throughout the entire Gangetic Plains, suggesting limited cultivation of Asafoetida in the highland desert.

Presently, Nepali farmers are grappling with crop destruction caused by monkeys. According to agricultural experts, Ferula asafetida plants are resistant to monkeys. This presents an opportunity to delve deeper into Asafoetida farming, considering the advantageous proximity of our neighboring market, India. Additionally, with approximately five million Jain individuals worldwide who primarily rely on Hing as a key spice due to their exclusion of garlic and onion from their kitchens, the potential demand for Asafoetida is significant.

Let us embrace the essence of Hing and embark on cultivating it in our hills, mountains, and highland deserts. So that it can help to generate more income and we do not have to brag about the fabric with its aroma. 

The author is a UK based R&D chef 

The Besisahar-Chame road – the only road section linking hilly Lamjung district and mountainous Manang district – is to remain closed for two days from today.

The Besisahar-Chame road project office said that the road will remain closed from 10 am today to 5 pm on Friday for the construction of two wooden bridges over the Timang Power House Rivulet and Syarku Rivulet.

Engineer at the project office, Suman Adhikari said that the two wooden bridges, one in Chame Rural Municipality-1 over the Timang Power House Rivulet and another in ward-2 over the Syarku Rivulet, are being constructed.

He further said that vehicular movement has been brought to a grinding halt along the road stretch for the purpose.

"Wooden bridges were constructed in the area two years back. Now the wooden materials used in the bridges are deteriorating so the plan is to replace the wrought-out materials with new ones. It has become an urgent need to avoid any accidents on the bridge through which loaded vehicles also pass through", he further said.

The wooden bridge to be constructed over the Timang Bridge will have nine-meter length and four-and-a-half-meter breadth.

Another wooden bridge with seven-meter length and four-meter breadth will be constructed over the Syarku Rivulet.

Prime Minister Pushpa Kamal Dahal’s wife, Sita Dahal, was cremated with state honors at Pashupati Aryaghat in Kathmandu on Wednesday.

Deputy Prime Minister and Defense Minister Purna Bahadur Khadka draped Dahal’s mortal remains with the national flag.

Along with PM Dahal, his two daughters Renu and Ganga lit the funeral pyre.

Cabinet ministers and senior leaders of various political parties gathered at the Aryaghat to pay their last tributes.

An emergency Cabinet meeting held this morning decided to cremate Dahal with state honors.

A band of Nepal Army also offered a gun salute to the departed soul.

Dahal passed away at the age of 69 on Wednesday.

She breathed her last during the course of treatment at the Norvic Hospital at 8: 33 am today, the hospital said.

Dahal was taken to the hospital this morning after her condition became serious.

She was suffering from progressive supranuclear palsy, an uncommon brain disorder that causes serious problems with walking, Diabetes Mellitus-II and Hypertension for a long time.

While talking about steps to prevent air crashes, Nepal’s topography should be considered along with varying weather conditions. Unlike several other countries, 82 percent of Nepal is hills and mountains, mostly above 25,000 feet. 

Crashes are occurring frequently, despite availability of senior and experienced pilots as well as well-maintained aircraft. Bad weather seems to be the main cause of Tuesday’s Manang Air copter crash at Lamjura, a difficult pass where aircraft face severe turbulence.

The Civil Aviation Authority of Nepal (CAAN), airlines and the Department of Hydrology and Meteorology are providing the best air services. 

To curb crashes, the government should set up more weather forecasting cameras, mainly along risky stretches. In Tuesday’s crash, weather was good at Lukla and Kathmandu, but Lamjura had low visibility. A proper weather forecasting system can bring down crashes. Also, pilots should be allowed to fly only if the weather is good throughout.

The author is former director general of CAAN