Ingredient profile
Hing
Ferula assa-foetida
Asafoetida resin, used in small amounts in Ayurvedic cooking and formulations to support digestion.
- Hindi
- हींग
- Sanskrit
- Hingu
- Family
- Apiaceae
- Part used
- resin
Traditional use
Hing, or asafoetida, is the dried resin taken from the roots of a giant fennel plant. It has a strong, pungent smell that mellows when cooked.
In Ayurvedic tradition
A pinch of hing is a classic addition to lentils and vegetables, and Ayurveda uses it to support digestion and comfort. It is an ingredient of the classical digestive blend Hingvastak.
Ayurvedic properties
- Rasa (taste): Pungent
- Guna (qualities): Light, unctuous, sharp
- Virya (potency): Heating
- Vipaka (post-digestive effect): Pungent
- Effect on the doshas: Balances vata and kapha
How it is traditionally taken
Used in tiny amounts in cooking or as part of digestive formulations.
Safety notes
Use in very small amounts; seek advice during pregnancy. Use as directed on the product label. This profile is for general education and is not medical advice.
References
- Ayurvedic Pharmacopoeia of India (monograph: Hingu) pharmacopoeia