Ayurvedic Properties
- Taste (Rasa)
- Pungent (Katu)
- Quality (Guna)
- Light (Laghu), Unctuous (Snigdha), Sharp (Tikshna)
- Potency (Virya)
- Hot (Ushna)
- Post-digestive (Vipaka)
- Pungent (Katu)
- Key Constituents
- 25% (Volatile oil (4-20%, mainly Disulphides and Terpenes), Resin (40-65%), Gum)
- Also Known As
- Sanskrit: हिंगु, जतुक, रामठ, बाह्लीक, सहस्रवेधि
Hindi: हींग
What is Hingu / Asafoetida?
One of the most important kitchen spices and medicines. Especially used in Vata disorders and digestive problems. Dissolved in warm oil or ghee. Two types: Hingu (stronger) and Hingupatri (milder).
Source: Bhavaprakash Nighantu, Varga 1
Therapeutic Actions (Karma)
- Deepana (one of the best digestive stimulants)
- Pachana (digestive)
- Vatanulomana (normalizes Vata direction)
- Shula hara (relieves colic)
- Krimighna (anthelmintic)
- Hridya (cardiac tonic)
- Kapha-Vata Shamaka
- Shwasa-Kasa hara
Source: Bhavaprakash Nighantu, Varga 1
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.