Spices · Classically cited
Asafoetida
Hingu·हिङ्गु
Also called: hing, heeng, asant
The classical answer to gas and bloating — a pinch in cooking is what makes heavy legumes digestible, which is why it appears wherever dal does.
How Asafoetida affects your doshas
In Ayurveda a food's effect depends on your constitution. This is the lens the app uses to suggest what to favour and ease off.
| Dosha | Suitability | Notes |
|---|---|---|
| Vata | Balancing | Calms Vata — favour it when Vata runs high. |
| Pitta | Use sparingly | Can raise Pitta — go easy when Pitta runs high. |
| Kapha | Balancing | Calms Kapha — favour it when Kapha runs high. |
When to go easy
Sharp and heating: it adds to Pitta.
How to prepare Asafoetida
Always cooked briefly in fat first; raw, it is harsh.
In the classical texts
Asafoetida is attested in the Charaka Saṃhitā (Sutrasthana 27).
Classically cited. Directly attested in the classical Ayurvedic corpus.