Description: Hing or Asafoetida, also known as Hingu in Hindi, Ingu in Kannada, Inguva in Telugu, Perungayam in Tamil is an indispensable culinary ingredient common to every Indian kitchen. often referred as ‘Food of the God’s’ or ‘Devil’s Dung’ goes by the botanical It is one of the perennial herbs belonging to the Umbelliferae or Apiaceae family, that grows to the height of 1.5 to 2 mt tall.Hing is the dried latex gum oleoresin that gets discharged from the tap root or rhizome or stem of widely cultivated in India, Pakistan, deserts of Iran and mountains of Afghanistan. Hing is highly beneficial in curing digestive disorders and flatulence. When the hing is boiled in water, it becomes diuretic in nature, cleanses kidneys and urinary bladder and prevents the body from an When the hing water is ingested regularly, it strengthens the bones and joints and cures stomach acidity. It improves the body metabolism and helps the body to burn more calories
