ASAFOETIDA
[ASAFOETIDA/ ASAFETIDA]
“FOOD OF GODS”
[TAMIL=PERUNGAYAM,
MALAYALAM=KAYAM, TELUGU=INGUVA, KANNADA=HINGU, HINDI=HING]
A grand spice is
‘ASAFOETIDA’ that fends many but offends some by its typical smell that
rejuvenates some but proves a mental hindrance to some others.
Curiously, asafetida is
among the widely used spices across India. It goes well with liquid
formulations as much as it does with vegetable varieties. The present day
trends in using this spice is a preferred ‘powder form’ unlike its elder cousin
the solid form. There is an opinion that the powder form can be at least partly
adulterated with powders of wheat or maida , while the native form [Gum] is
less amenable to such manipulations.
Asafoetida is the
liquid exudate –a gum-like liquid [an Oleoresin] from the root zones of the
plant, derived by making incisions/wounds. Ferula asafoetida [Fam : Umbelliferae [Carrot family] and the
plant is found in the Indian subcontinent. Some are shrubs and some are trees.
Resinous compounds in
the spice vary between 40 and 64%, while about 25% is endogenous gum and
essential oils [about 10-17%] that are volatile.
Chemically the resin
fraction contains resin esters and Ferulic acid [60%], others include Coumarins
and different Terpenoids, asaresinotannols A and B, besides Umbelliferone. The
gum fraction is composed of simple sugars [Glucose, Galactose, L-arabinose,
Rhamnose and Glucuronic acid, Polysaccharides and Glycoproteins. Different
organo sulphides in the gum cause the typical odour and flavour of asafetida.
In systems of medicine
[Ayurveda, Unani and Sidda [also in Phyto-therapy in the western system]
asafetida is used to treat gastro-intestinal
disorders and for respiratory ailments. The chemistry of asafetida is
known to influence biologic activity.
Asafoetida is an important ingredient in Indian cooking
more as a substitute for Garlic
It also serves as a
natural pesticide
So much is the property
of the kitchen powder/gum
