Potentially harmful, and negative side effects of asafetida
While the research into the dangers of using asafoetida humans is sparse, nonetheless, the quantities of asafoetida employed in cooking are believed to be safe in general.
A study of 30 days in human subjects found that the participants could tolerate 250 mg twice daily very well.
Animal studies have suggested that high doses of asafoetida could cause gas, diarrhea anxiety, headaches, as well as mouth swelling. A study on mice has suggested that liver toxicity could occur at doses daily of 91 % mg per pound (200 mg/kg) in body mass for six weeks.
In addition due to the lack of studies, asafoetida shouldn't be recommended for children or for those who are expecting or nursing.
As it could lower blood pressure and thin blood, those taking blood pressure medication or blood thinners should stay away from asafoetida supplementation.
If used as an ingredient, asafoetida is typically mixed with rice flour or wheat. This means that asafoetida (or hing) products might not be gluten-free.
Should you be having concerns or questions you should consult an expert in your medical field before attempting asafoetida.
Summary
If used in small quantities to cook, asafoetida is likely to be safe. However, due to the absence of studies, it is recommended to be cautious if you're nursing or pregnant.
How do I make use of asafoetida?
Asafoetida has been utilized for thousands of years to enhance the flavor of dishes. The ancient Romans utilized it to store in jars along with pine nuts that were used to season food.
Today, asafoetida ground powder is often referred to as hing, is available online and in some Indian food stores.
If you're on a food regimen that is gluten-free ensure that you search for hing powder mixed with rice flour rather than wheat.
When cooking, it's suggested to mix it with hot oil or other sources of fat to reduce the sulfurous smell and flavor.
In Pakistan cooking, hing spice is frequently used in conjunction with other spices such as cinnamon or cumin, to give umami, savory flavor to lentil or vegetable-based dishes. In France, there is a tendency to add it on meats.
A supplement, asafoetida comes in capsules. One study showed that 250 mg twice a day is an effective dosage, overall research on the proper dosage is not available.
A SUMMARY
Hing powder or asafoetida imparts umami, flavor, and savouriness to food items that are cooked. Although asafoetida can be purchased as an ingredient a safe and efficient dosage hasn't been determined yet.