Asafoetida/Kayam (കായം हींग)
ASAFOEITIDA (CUBES) – 100 g used as a flavouring agent in foods and beverages
They are widely used in a variety of rice dishes as well as vegetable dishes such as dal, pees, and others due to the aroma they impart.
Additionally, it is an excellent remedy for digestive and respiratory problems.
- It is a necessary component of every Indian kitchen.
- Hing has a distinct pungent odour and bitter taste due to the presence of sulphur compounds.
- Hing is extremely beneficial in the treatment of digestive problems and flatulence.
- When hing is boiled in water, it develops a diuretic effect, cleanses the kidneys and urinary bladder, and protects the body against urinary infections.
- Together with other natural ingredients, hing is especially effective at reducing obesity.
- Asafoetida is well-known in Ayurveda under the Sanskrit names Ramaha, Badhika, Ugragandha (so named for its pungent odour), and Sahasravedhi (medicine which is effective in thousand ways).
- The Ashtanga Hridaya, an ancient Ayurvedic text, describes hing as a highly effective remedy for digestive problems, flatulence, toothache, and impotence.
- Ayurveda also mentions hing for a variety of beneficial properties, including Pachana (aids digestion), Anulomana (reduces bloating), Hridaya (helps with cardiac problems), and Chakshushya (reduces inflammation) (useful for treating eye problems).
- Apart from its medicinal properties, asafoetida cubes are well-known for their flavour. It is a primary ingredient in pickles and teatime snacks, particularly in Kerala.
- It is a key ingredient in Kerala sambar.
- Hing – Asafoetida,
- Hingu – Hindi
- Ingu – Kannada
- Telugu – Inguva.
- Tamil – Perungayam.
100g, 250g, 500g, 1Kg