Hing Ekadasi, 1 kg

The world's most unusual spice – asafoetida (hing) is the resin from the roots of the Ferula asafoetida plant, cultivated by the ancient Greeks and Romans. Lovers of asafoetida were not deterred by the pungent smell of the resin, a concentrated aroma of onion and garlic, nor by the laborious method of obtaining it – involving mountain treks, painstaking searches for the right five-year-old plant, and multi-stage root processing. Gourmets and folk healers were ready to live in the mountains for months to finally obtain "devil's dung" – as the resin was popularly called. It quickly hardens in the air, turning into a sticky yellowish-brown mixture with red veins and a specific odor. Although asafoetida is an exotic and unusual spice, don't be afraid to eat it; you just need to cook it properly. Moreover, it has a milder taste than onion and garlic, and thanks to its unique beneficial properties, this resin has been used in Eastern medicine since ancient times.

The healing effect of "stinky resin" and "evil spirit" (as asafoetida was affectionately called in Eastern countries) is mentioned in Tibetan medical treatises and the "Kama Sutra." It turns out that asafoetida successfully treats impotence, rejuvenates internal organs, soothes and softens the manifestations of menopause. The aromatic resin is indispensable in the treatment of arthritis, osteochondrosis, radiculitis, and in restoring the body's normal hormonal balance. Intestinal and skin parasites are easily expelled from the body when asafoetida is consumed, and this is not surprising, since only gourmets can tolerate this piquant spice. By the way, hing stimulates appetite, improves digestion, prevents gas formation in the intestines, and facilitates the digestion of very heavy food, so this spice is recommended for seasoning meat and legume dishes.

“Ferula foetida” is contraindicated for those with serious skin problems, high stomach acidity, and a tendency to allergies. Also, avoid asafoetida during feverish conditions and pregnancy.