This herb was known as early as the 6th century BC. It was imported to the territory of North Africa, but in the 1st century, it was eradicated due to high demand. In the nineteenth century, asafoetida was used in Germany for the preparation of sheep meat.
In the final species, the asafoetida spice is grains of various sizes, externally yellow and milky-white, with pink veins. These grains are interconnected with a yellow-brown mass, forming together with them lumps of different shape and dimension.
The taste of asafoetida is very intense. The smell reminiscent of the combination of garlic and onion smells, and the smell of garlic prevails.
The taste of asafoetida is felt in the mouth for several hours and can not be removed by rinsing with water, either with alcohol or with a solvent solution. This is due to the presence of sulfur compounds.
Asafoetida of the air is hardened oleogum resin flowing from the injured or crushed rhizome and root of Ferula assafoetida and other Ferula Umbelliferae. These are long-term juicy greenish herbs from Iran and Afghanistan.
Asafoetida is used as a remedy of calming, against bowel inflammation and helps you with your bowel movement. It is used in the composition of complex drugs, for coughing. According to the opinion of Asian doctors, this spice is so effective that even its help from poor digestion can even cure a horse.