Ekadashi hing, 50 g

Asafoetida – a spice added to dishes of vegetables, legumes, rice, meat, and baked goods. It's an excellent substitute for onion or garlic, and pairs well with spices like cumin, caraway, red pepper, turmeric, fennel, and ginger. Widely used in the national cuisines of India, Afghanistan, Pakistan, and Iran.

It is a strong-smelling resin obtained from an umbelliferous plant native to Iran and Afghanistan. Usually, the dried resin is ground into a powder and mixed with flour to give asafoetida a powdery form. The percentage of flour can vary; the less flour, the less spice needs to be added to dishes.

It is a powerful agent that improves digestion and helps remove food accumulations from the gastrointestinal tract. Effective for removing worms, especially roundworms and pinworms. Asafoetida-based medicinal powder is the most popular remedy for indigestion in India.

Dosage and correct use of Asafoetida in cooking: usually, no more than a quarter of a teaspoon of Asafoetida powder per serving is sufficient. It should be added at the end of cooking to preserve its aroma.

Instructions for use: asafoetida does not go with onion or garlic, but it perfectly replaces them. A good flavor combination of asafoetida is with turmeric, cumin, black mustard, and ginger. In Indian and Javanese cuisine, it is mainly used to cook vegetables and rice. This spice goes perfectly with rice, on its own or mixed with other spices. It can also be used medicinally. Avoid overuse with high fever, pregnancy, high acidity, and rashes.

Purpose: polyarthritis, radiculitis, osteochondrosis, impaired hormonal function of the adrenal glands and gonads, hysteria, earache, constipation, intestinal and skin parasites, heart pain, women's health.