Working with Asafetida
Asafetida has been recommended for hysteria, coughs, flatulence, indigestion, to treat bedwetting children, and as an antispasmodic. It has been used in similar ways to garlic for hypertension and as an anticoagulant. Its primary use is in cooking, particularly in Indian cuisine. Adding a pinch of asafetida to beans while cooking is said to prevent gas and bloating. Asafetida is also called “devil’s dung,” which reflects its intense smell.
Asafetida has a taste of SPICY and a temperature of HOT.
Conditions treated with Asafetida
The information given here is designed to help you make informed choices about your health. The information is drawn from numerous sources—both traditional medicine practice, from the clinical experience of many herbalists currently practicing, and supported by decades of scientific research from the author. The research most consulted includes human clinical trials that help to determine the most effective and safe herbs for various needs, the best doses, and types of preparations.
The information offered in this database is not intended as a substitute for any that may have been prescribed by your health practitioner or physician.