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Raw asafoetida, also known as hing, is a gum resin extracted from the roots of the Ferula asafoetida plant. It has a strong garlic-like odor, is soluble in alcohol and oils, and insoluble in water. Used widely in cooking for its flavor, it also has medicinal properties, aiding digestion and treating respiratory issues.
Raw asafoetida, known for its strong sulfurous odor, is a gum resin from the Ferula asafoetida plant. When dried and powdered, it becomes a crucial spice in Indian cuisine, imparting a unique umami flavor to dishes. Beyond its culinary uses, asafoetida boasts medicinal properties. It aids digestion, relieves bloating, and combats respiratory issues like asthma and bronchitis. Additionally, asafoetida has anti-inflammatory and antimicrobial properties, making it a valuable ingredient in traditional medicine. Often mixed with starch or gum arabic for better handling, its pungent aroma mellows into a savory delight when cooked. Manufacturers of papad, mathiya mostly use this for enhancement of taste and smell in their products
