ASAFOETIDA AND AYURVEDA
Ayurveda has a view of garlic and onion that differs from that of traditional Mediterranean culinary cultures. The sulphuric-astringent quality of alliums is thought to be harsh, stripping, and inflammatory for the system making these two aromatics “sometimes foods”. In their place, we introduce asafoetida.
KEY BENEFITS OF ASAFOETIDA
Contributes an important sulphuric and astringent aromatic element to masala without the stripping quality of garlic and onion.
Is considered a digestive aid.
Facilitates movement in the GI tract, supporting the health of the gut.
Taken as a tincture with buttermilk to reduce bloating.
Ayurvedic medicine considers asafoetida a powerful ain in reduction of blood pressure.