In Ayurveda, Hingwastak (also Hingvas, Hingwashtak) applies Churna as a very useful herbal powder mix for the treatment of digestive disorders. So it can be taken with warm water or used for cooking.
Hingu means - Asa foetida, which is the main ingredient of Hingwastak Churna. Asa Fötida goes well with lentils, chickpeas, potato curries, vegetable curries, cauliflower, kale and spinach dishes, tomato sauce, patties, pumpkin soup and potato soup, chutneys or relishes.
Asa Fötida (Asant) comes mainly from the rhizomes of various types of ferula (stick herb) or giant fennel. Ferula reach heights of two to four meters, depending on the species. The stems are soft inside, the leaves are finely toothed and the yellow flowers grow in clusters. Shortly before flowering, the stems are cut off at the roots and a milky liquid immediately escapes, which dries up to a gum-like mass. The rubber is scraped off and further cuts follow until the root is no longer useful after about three months. The asant's dried gum was as Asa foetida For centuries it has been an integral part of the medicinal treasure in Europe, in Persines, the Middle East and India.