Typical asafoetida contains about 40–64% resin, 25% endogeneous gum, 10–17% volatile oil, and 1.5–10% ash. The resin portion is known to contain asaresinotannols A and B, ferulic acid, umbelliferone and four unidentified compounds.
How is asafoetida obtained?
Asafoetida is extracted from the Ferula plants which have massive taproots or carrot-shaped roots, 12.5-15 cm in diameter at the crown when they are 4-5 years old. Just before the plants flower, in March-April, the upper part of the living rhizome root is laid bare and the stem cut off close to the crown.
What is main chemical constituents of asafoetida?
Chemical constituents
In general, Asafoetida consists around 68% of carbohydrates, 16% of moisture, 4% protein, 1% of fat, 7% of minerals and 4% of fiber. It consists of three main fractions, including resin (40–64%), gum (25%) and essential oil (10–17%).
What chemical test are used for the identification of asafoetida?
IDENTIFICATION TESTS FOR RESINOUS DRUGS Chemical test for Asafoetida
| Sr. No. | Test | Observation |
|---|---|---|
| 1. | Triturate with water | Yellowish orange emulsion |
| 2. | Treat fractured surface with with 50% nitric acid | Green colour. |
| 3. | Treat fractured surface with conc.sulphuric acid | Red or reddish brown colour |
What is the asafoetida of the pharmacognosy?
Asafoetida is an oleo-gum resin obtained as an exudation by incision of the decapitated rhizome and roots of Ferula asafoetida L, F. foetida, Royel, F. rubricaulis Boiss, and some other species of Ferula, belonging to family Apiaceae.
How is asafoetida powder made?
Asafoetida (Ferula asafoetida) is the dried sap — or gum resin — obtained from the roots of Ferula plants. It’s commonly dried, ground into a coarse, yellow powder, and used for either culinary or medicinal purposes ( 1 , 2 , 3 ).
What is another name for asafoetida?
Hing or heeng is the Hindi word for asafetida (sometimes spelled asafoetida). It’s also been known as the devil’s dung and stinking gum, as well as asant, food of the gods, jowani badian, hengu, ingu, kayam, and ting. It is a dark brown, resin-like substance that is derived from the root of ferula.
What is asafoetida?
Native to Southwestern Asia, a little known spice outside of India, Asafetida is the dried resin obtained from the rhizome of the giant fennel plant. Powdered asafetida has a strong odor, reminiscent of picked garlic. In most Indian cooking it is used as a flavor enhancer and once cooked releases an onion-like flavor.
What is asafoetida called in English?
devil’s dung
Asafoetida is also known colloquially as “devil’s dung” in English (and similar expressions in many other languages).
How asafoetida can be identified?
Colour: Dull yellow or dingy grey colour which changes into reddish brown on storage. Odour: Intense, penetrating, persistent, alliaceous smell. Taste: Bitter, acrid and alliaceous.
What is the biological source of asafoetida?
Asafoetida is the dried aromatic gum-resin exuded from the living rhizome, rootstock or taproot of varied plant species of genus Ferula. Plant Sources: Ferula asafoetida and allied species (Ferula foetida and Ferula narthex).
Which resin is present in the asafoetida?
Asafoetida contains mainly resin (40–64%), gum (25%), and volatile oil (10–17% on a dry-weight basis). The resin portion consists mainly of asaresinotannol, free or combined with ferulic acid. Umbelliferone seems to be present in combined state. Oil of asafoetida is obtained by steam distillation of the gum resin.
When asafoetida is triturated with water which colour of emulsion is produced?
When the drug is triturated with water, a yellowish orange emulsion is produced. 0.5 gram of drug sample is boiled with 5ml of HCl for few minutes. Then sample is subjected for filtration. Ammonia is added to the collected filtrate, which will show blue colour fluorescence.
How many types of asafoetida are there?
There are two main varieties of asafoetida ie. Hing Kabuli Sufaid (Milky white asafoetida) and Hing Lal (Red asafoetida). Asafoetida is acrid and bitter in taste and emits a strong disagreeable pungent odour due to the presence of sulphur compounds therein.
What is asafoetida powder used for?
Asafoetida resin is produced by solidifying juice that comes out of cuts made in the plant’s living roots. People use asafoetida for conditions such as breathing or throat problems, digestion problems, or by women to restart their menstrual periods after menstruation has stopped for some reason.
How do you use asafoetida compound?
So heat the whole/compound hing in a pan at low-medium flame (Pic 2). Flip it and heat the other side too, after 1-2 minutes, you can see white spots here and there(Pic 2). The hard hing is getting tender in heat. At the same time it becomes chewy and flexible in texture (Pic 3).
How do you make asafoetida water?
Here’s how you can make hing water:
- Take a glass of lukewarm water.
- Add one fourth of a pinch of hing in it.
- Mix well to combine.
- Consume this drink preferably on an empty stomach.
- You can also add a pinch of turmeric to this, for an extra dose of antioxidants and to speed up weight loss.
How do you take asafoetida gas?
Just add a half teaspoon of hing in warm water and consume it on an empty stomach to keep bloating and gas at bay. So, the next time your digestive system sends you uneasy signals, bring hing to your rescue and ward off the indigestion blues.
Where is asafoetida grown?
Asafoetida is endemic to Iran and Afghanistan, the main global suppliers. It thrives in dry and cold desert conditions. While it is very popular in India, some European countries too use it for its medicinal properties.
Where is asafoetida grown in India?
According to Ashok Kumar, hing grows wild and abundantly in the mountainous terrains of Iran and Afghanistan. Hing cultivation is possible in cold and dry climes such as Ladakh and parts of Uttarakhand, besides Himachal Pradesh.
Where is asafoetida used?
Even small amounts of asafoetida give a comforting onion-garlic flavour, which is especially good in vegetarian dishes, curries and stews – almost anywhere you would use onion and/or garlic. Tiny amounts give a gentle lift to fish, egg or cheese dishes where onion would be too coarse or bulky.
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