Embrace the essence of Hing, beyond mere fabric

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