The dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, a perennial herb that grows 3.3 to 4.9 ft tall.

The species is native to the deserts of Iran and mountains of Afghanistan and is mainly cultivated in nearby India.

Has a fetid smell, but in cooked dishes, it delivers a smooth flavor reminiscent of leeks.

It is also known as asant, food of the gods, jowani badian, stinking gum, Devil’s dung, hing, hengu, ingu, kayam, and ting.

This spice is used as a digestive aid, in food as a condiment, and in pickling.

Typically works as a flavor enhancer.

A standard component of Indian cuisine.

Serves the purpose as a vegetarian alternative to make food taste more full-flavored and savoury.

Reduces the growth of indigenous microflora in the gut, reducing flatulence.

A resin-like gum from the dried sap extracted from the stem and roots and is used as a spice.

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