hing or asafetida

[Guest guest]

Hing is the same thing as asafetida. It is obtained from several species of

fennel-related plants. Asafetida is a dried gum resin, virtually odorless

in its solid form. When the stems of the giant perennials are cut, a

milk-like sap flows out which is sun-dried into a solid mass. The intensity

of flavor and color varies considerably from its source, but generally the

fresh resins are pearly-tan-colored and, with age, darken to a

chocolate-black.

 

When bulk quantities of solid resins are ground, they release a strong to

overpowering smell. For the most part, only two types are available in the

West: a finely-ground mustard-yellow powder; and a coarser, sandy-brown

grind. Both types are combined with small quantities of rice, wheat or

barley flour as well as gum arabic to prevent lumping and to cut the strong

flavor. Indian commercially ground asafetida varies considerably in

texture, color and purity.

 

Supposedly, the yellow-colored Cobra Brand asafetida compound is usually

recommended in recipes, as it is fairly mild. If you use any other form,

you need to reduce the quantities substantially, to 1/2 or 3/4 of the

suggested amount.

 

Asafetida is good for digestion and vatta type candida. Years ago, while I

was attending a course in New Mexico on healing, Yogi Bhajan asked me to

come to the front of the class, and he dug his hands into my abdomen, then

grabbed my spine. Afterwards, he said, "Oooh, that's what I thought--poor

digestion!" He told me to eat kitcheree with asafetia and roasted garlic

spread on bread. I didn't follow his advice, and I really suffered later.

I learned my lesson! Now I eat kitcheree with asafetia regularly (like

tonight)--with lots of garlic.

 

Blessings,

Nirmal Kaur

Anacortes, WA

 

 

 

 

 

 

 

 

-

"Marcy Bajusz" <mbajusz1

<Kundaliniyoga>

Monday, February 13, 2006 3:46 PM

RE: Kundalini Yoga Re: stomach/intestinal pain

 

 

>I have stomach problems and am curious what "hing" is.

>

> Thanks.

>

>