Munshi Panna Premium Hing, 10 g, Munshi Panna

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. The dried resin is usually 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 needed in dishes.

It is a powerful digestive aid, helping to remove food buildup 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 proper use of Asafoetida in cooking: usually no more than a quarter of a teaspoon of Asafoetida powder per serving is sufficient. Add it at the end of cooking to preserve its aroma.

Active Ingredients:

Asafoetida (Ferula asafoetida). Used in small amounts. It has a specific taste and possesses many medicinal properties. Ayurveda considers this remedy one of the strongest antimicrobial and bactericidal agents and recommends asafoetida for the treatment of gynecological diseases and sexual impotence. It helps with delayed and painful menstruation, relieves pain, and relieves spasms. For children with minor mental disorders, asafoetida is a true natural remedy. It is used for infertility, threatened miscarriage, painful menstruation, and leukorrhea. Because the spice improves digestion and acts as a tonic, it is also recommended for women in the postpartum period when the body needs additional support.

Wheat (Triticum). Wheat contains macro- and microelements such as potassium, calcium, silicon, magnesium, sodium, sulfur, phosphorus, chlorine, aluminum, boron, vanadium, iron, iodine, cobalt, manganese, copper, molybdenum, nickel, tin, selenium, silver, strontium, titanium, chromium, zinc, and zirconium. Wheat also contains 3.4% of essential amino acids.

Instructions for use: Asafoetida does not combine with either 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 for medicinal purposes. Do not overuse the spice with high temperature, pregnancy, high acidity, or rash.

Product Composition: Wheat flour (Triticum), Asafoetida (Ferula asafoetida), Wheat Starch - 55%.

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