Plants have been a constant source of drugs and recently, much emphasis has been placed on finding novel therapeutic agents from medicinal plants. Today many people prefer to use medicinal plants rather than chemical drugs. Ferula asafoetida Linn: Asafoetida, the gum resin prized as a condiment in India and Iran, is obtained chiefly from plant Ferula asafoetida. The Latin name ferula means “carrier” or “vehicle”. Asa is a latinized form of Farsi asa “resin”, and Latin foetidus means “smelling, fetid”. In ancient Rome, asafoetida was stored in jars together with pine nuts, which were alone used to flavor delicate dishes. Another method is dissolving asafoetida in hot oil and adding the oil drop by drop to the food. If used with sufficient moderation, asafoetida enhances mushroom and vegetable dishes, but can also be used to give fried or barbecued meat a unique flavor. Ancient texts describe it as hing and several centuries of its constant use have bestowed upon it the peculiarity of a tempting spice and trusted medicine. Hing is bitter and pungent in taste and light, sharp, unctuous and hot in effect. Ayurvedic texts have categorized hing as deepniya and sanjna-sthapaka (an appetiser and a restorer of consciousness). It is popular household remedies and its components are used for many prescriptions in traditional healing.

Plants have been a constant source of drugs and recently, much emphasis has been placed on finding novel therapeutic agents from medicinal plants. Today many people prefer to use medicinal plants rather than chemical drugs. Ferula asafoetida Linn: Asafoetida, the gum resin prized as a condiment in India and Iran, is obtained chiefly from plant Ferula asafoetida. The Latin name ferula means “carrier” or “vehicle”. Asa is a latinized form of Farsi asa “resin”, and Latin foetidus means “smelling, fetid”. In ancient Rome, asafoetida was stored in jars together with pine nuts, which were alone used to flavor delicate dishes. Another method is dissolving asafoetida in hot oil and adding the oil drop by drop to the food. If used with sufficient moderation, asafoetida enhances mushroom and vegetable dishes, but can also be used to give fried or barbecued meat a unique flavor. Ancient texts describe it as hing and several centuries of its constant use have bestowed upon it the peculiarity of a tempting spice and trusted medicine. Hing is bitter and pungent in taste and light, sharp, unctuous and hot in effect. Ayurvedic texts have categorized hing as deepniya and sanjna-sthapaka (an appetiser and a restorer of consciousness). It is popular household remedies and its components are used for many prescriptions in traditional healing.