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Asafoetida is a perennial plant native to Afghanistan, Iran, and Pakistan. It grows six feet (two meters) tall from a fleshy taproot, and bears composite leaves and umbels of white flowers at its head. Asafoetida produces a gum gathered in summer from the roots of plants at least four years old (if a plant is not a minimum of four years old, its gum is considered worthless).
Pale yellow to dark yellow liquid
Used in Islamic and Ayurvedic medicine, Asafoetida has been valuable as a spice as well as remedy even before the time of Alexander the Great. It was used for nervous disorders, colic, bowel spasms, and for spasmodic coughing due to whooping cough, pneumonia, and bronchitis. It is also regarded as an effective remedy for worms and other intestinal parasites. There have been recent anecdotal accounts of people who have noticed improvements with flatulence, digestive weakness, candidiasis, and chronic fatigue.
Garlic, Onion, Basil, Bay, Caraway, and Cardamom.
Also known as Devils Dung and Food of the Gods, Asafoetida was the popular flavoring spice of ancient Rome. With a pungent aroma that is more persistent than garlic, Asafoetida is still used as an ingredient in Worcestershire sauce, which was based on a recipe from a British officer returned from colonial India.
Generally non-toxic. It may aggravate dermatitis, psoriasis and other skin conditions. Avoid during pregnancy.