Unravelling the molecular biology of asafoetida
The Hindu
With many uses listed by researchers, perhaps it is time to go for this spice
Readers may recall our write-up in the column dated July 30, 2009 on Asafoetida (hing in Hindi, perungayam in Tamil, inguva in Telugu, ingu in Kannada) and how this smelly spice has been of use in our cuisine and also in traditional medicine. It has been known since the Mahabharata times, and has been imported from Afghanistan. The Bhagavata Purana says that one should not eat hing before worshipping deity. Indian historical records suggest that we have been importing asafoetida since the 12th century BCE. The word asa comes from Persian, meaning mastic, while foetidus refers in Latin to its strong and stinking smell. And Wikipedia suggests that Jewish early literature mentions it as Mishnaha. Rabindranath Tagore wrote about how he would buy from “Kabuliwala” dry fruits, but did not mention asafoetida, since it was surely in his family kitchen already!
It is a thick gum, or a resin, which comes from the perennial taproots of the Ferula family. The article in Indian Mirror titled Asafoetida points out that asafoetida has a wide range of applications in the field of medicine. It has been suggested to fight viruses such as influenza. It may thus be worthwhile for current day drug chemists and molecular biologists to study its mode of action. (Indeed, this has been done by Professor M. S. Valiathan of The Manipal Academy of Higher Education, and his collaborators). Ayurveda specifies three types of Dosha, or deficiencies in the body, namely Pitta, Vata and Kapha each of which has specific functions.