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Diabazac Syrup - Ayurvedic blood sugar control Medicine | Promote insulin sensitivity

Diabazac is an Ayurvedic syrup that is used to manage diabetes. It is made with a blend of seven herbs, including neem, karela, jamun, gudmar, chirayta, tulsi, and bel patta. These herbs have been shown to support healthy blood sugar levels, promote insulin sensitivity, and aid in weight management. Diabazac is also easy to incorporate into your daily routine, as it comes in a liquid form. Diabazac Syrup also helps with digestion and liver function. It is also easy to incorporate into your daily routine, as it comes in a liquid form. Key features of Diabazac: Made with a blend of seven Ayurvedic herbs Supports healthy blood sugar levels Promotes insulin sensitivity Aids in weight management Easy to incorporate into your daily routine Benefits of Diabazac: Supports healthy blood sugar levels Promotes insulin sensitivity Aids in weight management Enhances digestion and liver function Easy to incorporate into your daily routine List of the seven herbs and their purported benefits: Neem: B

Hingu (Ferula Asafoetida): Exploring its Botanical, Culinary, and Medicinal Significance


Imagine walking through a bustling spice market, where the air is infused with a pungent and mysterious aroma. Among the myriad of spices, there's one that stands out with its unique scent and powerful flavor: Hingu, also known as Ferula Asafoetida. This extraordinary spice has a long history of captivating cultures around the world with its remarkable properties.

Hingu, derived from the resin of the Ferula Asafoetida plant, holds great significance in traditional medicine, culinary traditions, and religious practices. Its distinct flavor and medicinal properties have made it an indispensable ingredient in various cuisines, while its therapeutic benefits have been cherished by healers for centuries.

In this article, we will delve into the captivating world of Hingu, exploring its botanical background, historical and cultural significance, chemical composition, culinary uses, industrial applications, sustainability, and conservation. Get ready to uncover the secrets of this fascinating spice and discover why it continues to be cherished and celebrated across different cultures and industries.

Botanical Background:

Ferula Asafoetida, commonly known as Hingu, is a perennial herbaceous plant that belongs to the Apiaceae family. It is characterized by its tall and sturdy stems, reaching heights of up to 2 meters (6.5 feet). The plant features feathery and finely divided leaves that grow alternately along the stem, giving it an elegant appearance.

Hingu is native to the mountainous regions of Central Asia, particularly Afghanistan and Iran. It thrives in dry and arid climates, preferring well-drained soils and ample sunlight. The plant has adapted to harsh conditions, often found growing in rocky terrains and sandy soils.

Cultivating Hingu requires patience and expertise. The plant is usually grown from seeds, which are sown in early spring. It requires a long growing season, typically taking around 4 to 5 years for the plant to mature and produce resin. The plant is known for its taproot, which can extend deep into the ground, aiding in nutrient absorption and providing stability.

During the growth period, the plant develops a thick stem and a rosette of leaves at the base. As it matures, the stem elongates and eventually forms a large, umbrella-shaped inflorescence composed of small, yellowish flowers. However, Hingu is primarily cultivated for its resin rather than its flowers.

To obtain the valuable resin, the stem of the Ferula Asafoetida plant is carefully incised, allowing the resin to ooze out. The resin, also known as "Hing gum," is collected and processed into various forms, including solid resin lumps, powders, or compounded forms. The processing involves drying the resin and sometimes mixing it with a starch binder to form convenient forms for culinary and medicinal use.

Overall, the cultivation of Hingu requires specific climatic conditions, expert care, and a long cultivation cycle. Despite its challenging growth requirements, the plant's unique characteristics make it a highly sought-after botanical gem in various parts of the world.

Historical and Cultural Significance:

Hingu, or Ferula Asafoetida, has a rich and storied history deeply intertwined with various cultures and traditional medicine systems. Let's explore its historical use, folklore, legends, and cultural significance.

Traditional Medicine:

Hingu has been revered for its medicinal properties for centuries. In Ayurveda, the ancient Indian system of medicine, it is considered a powerful herb for digestive ailments, respiratory issues, and as a natural remedy for flatulence and bloating. It is believed to have carminative, antispasmodic, and antimicrobial properties.

Culinary Significance:

Hingu has an irreplaceable role in various cuisines, especially in Indian, Middle Eastern, and Central Asian cooking. In Indian cuisine, it is an essential ingredient in lentil dishes, vegetable curries, pickles, and spice blends. It adds a distinct umami flavor and enhances the overall taste of the dish. In Middle Eastern and Mediterranean cuisines, it is used in meat dishes, stews, and savory pastries.

Cultural Symbolism:

Beyond its medicinal and culinary uses, Hingu has symbolic importance in different cultures. It represents strong flavors, resilience, and boldness in culinary traditions. It has also been used as a metaphor for endurance and strength in the face of challenges.


Overall, Hingu's historical and cultural significance is rooted in its medicinal properties, culinary contributions, and symbolic associations. Its use in traditional medicine systems, presence in folklore, and cultural practices highlight its enduring value and impact on various aspects of human life throughout history.

Culinary Uses:

Hingu (Ferula Asafoetida) plays a vital role in enhancing the flavors of diverse cuisines around the world. Let's explore its culinary uses, highlight specific dishes, and discuss its flavor profile and aroma.

Indian Cuisine:

In Indian cooking, Hingu is an integral part of the spice palette. It is commonly used in vegetarian and lentil-based dishes. One of the most popular recipes where Hingu is used is "Dal Tadka," a lentil stew flavored with a tempering of spices, including Hingu. It also features prominently in "Aloo Hing Jeera," a potato dish seasoned with cumin and asafoetida. Additionally, Hingu is an essential ingredient in various pickles and chutneys, lending them a unique and tangy flavor.

Middle Eastern Cuisine:

Hingu has a presence in Middle Eastern cuisine as well. It is used in dishes like "Mansaf," a traditional Jordanian dish consisting of lamb cooked in a yogurt-based sauce and flavored with spices, including Hingu. In Iranian cuisine, Hingu is employed in stews, rice dishes, and soups, such as "Ash Reshteh," a flavorful noodle and bean soup.

Central Asian Cuisine:

In Central Asian cuisines, Hingu is a key component in meat-based dishes. It is often used in hearty stews and kebabs to add depth and complexity to the flavors. For example, in Uzbek cuisine, it is incorporated into "Shurpa," a rich meat and vegetable soup.

Flavor Profile and Aroma:

Hingu has a unique flavor profile that is often described as pungent, garlicky, and slightly bitter. Its aroma is intense and earthy, with hints of onion and sulfur. The strong and distinct scent mellows and transforms when cooked, imparting a deep umami and savory flavor to dishes.

Role in Enhancing Culinary Experiences:

Hingu is highly valued in culinary traditions for its ability to enhance and harmonize flavors. It acts as a flavor enhancer, adding depth and complexity to dishes. Its pungent and robust taste cuts through the richness of ingredients, balancing the overall flavor profile. Hingu also has the fascinating ability to elevate the taste of other spices and ingredients in a dish, creating a well-rounded and satisfying culinary experience.


Whether used sparingly or in larger quantities, Hingu adds a unique character to dishes, making them more memorable and delightful. Its distinct flavor and aroma have made it an indispensable ingredient in various cuisines, allowing chefs and home cooks to create dishes that are truly remarkable.

Industrial Applications:

Hingu (Ferula Asafoetida) finds extensive use in various industrial applications, including flavorings, condiments, and medicines. Let's explore these applications and touch upon ongoing research and innovations related to Hingu's industrial use.

Flavorings and Condiments:

Hingu is a valued ingredient in the food industry, particularly in the production of flavorings and condiments. Its pungent and savory flavor profile adds depth and complexity to a wide range of products. It is used in spice blends, seasoning powders, and sauces to enhance taste and aroma. Hingu-based condiments, such as pickles and chutneys, are popular for their tangy and robust flavors.

Medicinal Applications:

Hingu has a long-standing history in traditional medicine systems for its therapeutic properties. In the pharmaceutical industry, it is utilized in the production of herbal medicines and formulations. Its antimicrobial, anti-inflammatory, and digestive properties make it suitable for various remedies, such as those for gastrointestinal disorders, respiratory ailments, and wound healing.

Ongoing Research and Innovations:

Researchers and scientists continue to explore the potential of Hingu in various industrial applications. Some ongoing research and innovations include:

Extraction Techniques: Studies are being conducted to optimize extraction methods to obtain Hingu's active compounds more efficiently and to develop standardized extraction processes.

Formulation Development: Research focuses on developing novel formulations that maximize the benefits of Hingu, such as incorporating it into drug delivery systems or developing innovative dosage forms for improved therapeutic efficacy.

Industrial Cultivation and Processing: Innovations in agricultural practices and post-harvest processing aim to enhance the quality, yield, and sustainability of Hingu production. This includes exploring efficient cultivation techniques, refining harvesting methods, and developing advanced processing technologies.

Industrial Collaborations: Collaborations between food companies, pharmaceutical manufacturers, and research institutions aim to explore the diverse applications of Hingu and develop new products that cater to changing consumer demands.


By leveraging scientific advancements and traditional knowledge, ongoing research and innovations strive to unlock the full potential of Hingu in various industrial sectors. These efforts not only enhance the quality and efficacy of existing products but also pave the way for new applications and innovations in the future.


Throughout this article, we have explored the captivating world of Hingu (Ferula Asafoetida), a spice that holds immense significance in various aspects of human life. Let's recap the key points discussed:

·        Hingu, derived from the Ferula Asafoetida plant, has a rich history and is cherished in different cultures for its medicinal, culinary, and cultural significance.

·        Its botanical characteristics, such as its tall stems, feathery leaves, and arid habitat, contribute to its unique growth pattern and cultivation requirements.

·        In traditional medicine, Hingu is valued for its digestive, respiratory, and antimicrobial properties.

·        Culinary traditions around the world utilize Hingu to enhance the flavors of diverse dishes, from Indian lentil stews to Middle Eastern meat-based recipes.

·        Hingu's pungent flavor profile and intense aroma play a crucial role in elevating culinary experiences.

·        In industrial applications, Hingu is used in flavorings, condiments, and medicinal formulations, with ongoing research focusing on extraction techniques, formulation development, and sustainable cultivation.


In closing, Hingu remains an invaluable botanical gem that continues to captivate and inspire. Its diverse applications in traditional medicine, global cuisines, and industrial sectors showcase its versatility and potential. As efforts in sustainable cultivation and conservation continue, we can look forward to a future where Hingu remains a cherished ingredient, supporting both human well-being and the preservation of nature's bounty. Let us embrace and celebrate the remarkable journey of Hingu, from its historical roots to its promising future.

Ayurvedic Products having Hingu as an Ingredient:

Women Sure Capsule - Ayurvedic Uterine Capsules:

Women Sure Capsule is an Ayurvedic formulation specifically designed to support women's health and promote a healthy uterus. Enriched with the goodness of Hingu (Ferula Asafoetida) and other herbal ingredients, these capsules help maintain hormonal balance, alleviate menstrual discomfort, and support overall reproductive well-being.


Dr Relax Capsule - Ayurvedic Pain Relief Capsules:

Dr Relax Capsule is an Ayurvedic formulation that combines the power of Hingu (Ferula Asafoetida) and other medicinal herbs to provide effective pain relief. These capsules are designed to help alleviate various types of pain, including joint pain, muscle pain, and headaches. They work by reducing inflammation, relaxing muscles, and promoting overall relaxation and well-being.

Slimzac Syrup - Ayurvedic Slimming Syrup:

Slimzac Syrup is an Ayurvedic formulation infused with Hingu (Ferula Asafoetida) and other natural ingredients to support healthy weight management. This syrup is formulated to aid digestion, boost metabolism, and suppress appetite, thereby assisting in achieving a healthy body weight. It is a natural and holistic approach to support individuals on their weight loss journey.

Slimzac Tablets - Ayurvedic Slimming Tablets:

Slimzac Tablets are Ayurvedic slimming tablets that harness the power of Hingu (Ferula Asafoetida) and other potent herbs to promote weight management. These tablets are formulated to support healthy metabolism, reduce fat accumulation, and assist in maintaining a healthy body composition. With regular use as part of a balanced lifestyle, Slimzac Tablets help individuals achieve their weight management goals.

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Herbs Alphabetical List

Adraka (Zingiber Officinale), Agar Agar (Gelidium Amansii), Ajamoda (Carum Roxburghianum), Ajwain (Trachyspermum Ammi), Aloevera (Aloe Barbadensis), Alsi (Linum Usitatissimum), Amaltaas (Cassia Fistula), Amla (Emblica Officinalis), Amrapandhi haridra (Curcuma Amada) , Ananthamoola (Hemidesmus Indicus), Apamarg (Achyranthes Aspera), Arand Beej (Ricinus Communis), Arjun (Terminalia Arjuna), Ashoka (Saraca Indica), Ashwagandha (Withania Somnifera), Atibala         (Abutilon Indicum), Babool Gond (Acaia Arabica), Bael / Belpatre (Aegle Marmelos), Bahera (Terminalia Bellirica), Bansa (Adhatoda Vasica), Bavding (Embelia Ribes), Bharangi (Clerodendrum Serratum), Bhringaraj (Eclipta Alba), Bhuiamla (Phyllanthus Niruri), Bhutrina (Cymbopogon Citrastus), Bola (Commiphora Myrrha), Brahmi (Herpestis Monniera), Chandrashoor (Lepidium Sativum), Chameli (Jasminum Officinale), Chirayta (Swertia Chirata), Chirongi Oil (Buchanania Latifolia), Chitra (Plumbago Zeylanica), Dadima Beej (Punica Granatum), Dalchini  (Cinnamomum Zeylanicum), Daruhaldi (Berberis Aristate), Devdaru (Cedrus Deodara), Dhataki (Woodfordia Fruticosa), Draksha (Vitis Vinifera), Gairik (Ochre), Gajar (Daucus Carota), Gali Pan / Paan (Betel Pepper), Gandhpura Oil (Gaultheria Fragrantissima), Garlic Shuddha (Allium Sativum), Goat Milk, Wheat Grass Oil (Triticum Sativum), Gokharu (Tribulus Terrestris), Gorakhganja (Aerva Lanata), Gudmar (Gymnema Sylvestre), Guduchi (Tinosora Cordifolia), Gulab (Rosa Centifolia), Gular (Ficus Glomerata Roxb.), Hadjod (Cissus Quadranglaris), Haldi (Curcuma Longa), Hansraj  (Adiantum Lunulatum), Harad (Terminalia Chebula), Harshingar (Nyctanthes Arbor-Tristis), Hingu (Ferula Ashafoetida), Honey, Indrajaw (Holarrhena Antidysenterica), Ispaghul Husk (Plantago Ovata), Jaiphal (Myristica Fragrans), Jamun (Eugenia Jambolana), Jarul (Lagerstroemia Flos-Reginae Retz), Jatamansi (Nardostachys Jatamansi), Java Kushum (Hibiscus Rosasinensis), Jeera (Cuminum Cyminum), Jyotishmati (Celastrus Paniculatus), Kakarsingi (Pistacia Integerrima), Kali Mirach (Piper Nigrum), Kallaungi (Nigella Sativa), Kalmegh (Andrographis Peniculata), Kantkari (Solanum Xanthocarpum), Kapoor (Cinnamomum Camphora), Kapoor Tulsi (Ocimum Americanum), Karanja (Pongamia Glabra), Karela (Momordica Charantia), Kasni (Cichorium Intybus), Kaunch Beej (Mucuna Pruriens), Khadir (Acacia Catechu), Khatmi (Althaea Officinalis), Kiwi (Actinidia Deliciosa), Kulattha (Dolichos Biflorus), Kumkum/Kesar (Crocus Sativas), Kuth (Saussurea Costus), Kutki (Picrorhiza Kurroa), Lajjalu Mool (Mimosa Pudica), Laksha (Laccifer Lacca), Lal Chandan (Pterocarpus Santalinus), Lata Karanj (Caesalpinia Bonducella Fleming), Lavang (Caryophyllus Aromaticus), Lodhra (Symplocos Racemosa), Makoy (Solanum Nigrum), Manjishtha (Rubia Cordifolia), Mehandi Pan (Lawsonia Alba), Methi (Trigonella Foenum-Graecum), Mooli (Raphanus Sativus), Mulethi (Glycyrrhiza Glabra), Mundi (Sphaeranthus Indicus), Mustaka (Cyperus Rotundus), Nagar Moth (Cyperus Scariosus), Nagbala (Sida Veronicaefolia), Nagkesar (Mesua Ferrea), Naryan/Coconut Oil (Cocos Nucifera) , Neem (Azadirachta Indica), Nilgiri Oil (Eucalyptus Glabulus), Nimbu (Citrus Limon), Nirgundi (Vitex Negundo), Nisoth (Ipomoea Turpethum), Oyester Shell, Padmaka (Prunus Puddum), Palash (Butea Frondosa), Papaya (Carica Papaya), Pashanh Bedh (Coleus Aromaticus), Pipal (Ficus Religiosa), Pipli (Piper Longum), Pitpara (Fumaria Officinalis), Pudina (Mentha Piperata), Punarnava (Boerhaavia Diffusa), Pushkar Mool (Inula Racemosa), Rama Tulsi (Ocimum Gratissimum), Rasana (Pluchea Lanceolata), Revand Chini (Rheum Emodi), Roheda (Tecomella Undulata), Rosary Tulsi (Ocimum Canum), Saindhav Lavan (Chloride of Sodium), Salaki (Boswellia Serrata), Sanay (Cassia Angustifolia), Saunf (Foeniculum Vulgare), Sevam (Pyrus Malus), Shankpushpi (Convolvulus Pluricaulis), Sharpunkha (Tephrosia Purpurea), Shatavari (Asparagus Racemosus), Shetal Chini (Piper Cubeba), Shigru (Moringa Pterygosperma), Shudh Kuchla (Strychnos Nux Vomica Linn), Shyama Tulsi (Ocimum Tenuiflorum), Shyonak (Oroxylum Indicum), Siras (Albizzia Lebbeck Benth), Somlata (Ephedra Vulgaris), Soya Been Oil (Glycine Max), St John's Wort Ext. (Hypericum Perforatum), Sudh Guggul (Balsamodendron Mukul), Sudh Shilajeet (Asphaltum Punjabinum),  Sukshmela (Elettaria Cardamomum), Suranjan Siri (Colchicum Luteum), Svet Chandan (Santalum Album), Svet Moosali (Asparagus Adscenden), Tagar (Valeriana Wallichii), Tejpatra (Cinnamomum Tamala), Terpentine Oil (Pinus Palustris), Til Oil (Sesamum Indicum), Tulsi (Ocimum Sanctum), Ulathkamal (Ambroma Augusta), Vach (Acorus Calamus), Vidari (Pueraria Tuberosa), Van Tulsi (Ocimum Basilicum), Varuna (Crataeva Nurvala), Vijaysaar (Pterocarpus Marsupium), Zoofa (Hyssopus Officinalis)



The information provided here is for informational purposes only and should not replace professional medical advice. Always consult a qualified healthcare practitioner for personalized guidance.

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