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But it was never cultivated in the region - until now.

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In other parts of the world it's either used for medicinal reasons or as an insecticide! The Europeans were less friendly, calling it devil's dung Indian love sites stinking gum. It's known to battle flatulence and is often recommended in recipes that involve gassy foods such as lentils or beans. So India's tropical plateaus and plains, humid coast and heavy monsoons rule out much of the country for hing farming.

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It even derives its name from that scent - asafoetida in Latin means "fetid gum". A dash of it while cumin seeds and red chillies splutter in hot ghee can make an everyday olve sing. It even derives its name from that scent - asafoetida in Latin means "fetid gum".

The smell is so strong that raw hing, a greyish-white sticky resin collected from the roots, is dried and mixed with flour - wheat in India's north, rice in the south - to turn it into an edible spice. The plant, it turns out, has a vexing habit of going dormant. Although the Persians once called it "the food of the gods", hing is now barely found in cuisines outside of India. For many Hindus and Indian love sites, who don't eat onion and garlic because of dietary restrictions, hing's pungency makes it an ideal substitute.

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It also makes an appearance in the grand Hindu epic, Mahabharata, whose composition historians Inndian began around BC. He says this was necessary because for every seeds, only two sprout. It had names everywhere else too: the Persians called it anghuzeh, the Greeks, aza, and Arabs, haltit or tyib; in Swahili, it was mvuje. Loge week, scientists planted about saplings of the plant in Lahaul and Spiti, a cold desert nestled in the Himalayan mountains, exactly two years after India's Council of Scientific and Industrial Research CSIR imported Indian love sites varieties of seeds from Iran.

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When men move, they take their food with them and when they leave a place, they take some of that food with them. But what climate hindered, sitss and trade enabled. It's Indian love sites part of several Ayurvedaic remedies. For many Hindus and Jains, who don't eat onion and garlic because of dietary restrictions, hing's pungency makes it an ideal substitute.

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And over centuries hing wove its way into Indian menus, especially, Dr Bhattacharya adds, as Hindus "sanctified" it as a substitute for lpve and garlic. And over centuries hing wove its way into Indian Indian love sites, especially, Dr Bhattacharya adds, as Hindus "sanctified" it as a substitute for onion and garlic. So India's tropical plateaus and plains, humid coast and heavy monsoons rule out much of the country for hing farming.

And yet, it's not exactly from India. It had names everywhere else too: the Persians called it anghuzeh, the Greeks, aza, and Arabs, haltit or tyib; in Swahili, it was mvuje.

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But it was never cultivated in the region - until now. In other parts of the world it's either used for medicinal reasons or as an insecticide!

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The plant, it turns out, has a vexing habit of going dormant. It's what sets apart Kolkata's famed hing kachoris pastries fried to a crisp and the fluffy idlis steamed rice cakes of the temple town of Kanchipuram. He says this was necessary because for every seeds, only two sprout. It's known to battle flatulence and is often recommended in recipes that involve gassy foods such as lentils or beans. Asafoetida, or hing as it's commonly known in India, is a perennial, flowering Indian love sites that largely grows in the wild.

When men move, they take their food with them and when they leave a place, they take some of that food with them. Wholesalers who import hing use tiny amounts of it to make graded variations that sell in the form of blocks, coarse granules or a fine powder. The smell is so strong that raw hing, a greyish-white sticky resin collected from the roots, is dried and mixed with flour - wheat in India's north, rice in the south - to turn it into an edible spice.

In the north, Kashmiri Hindus stir it in with lamb, red chillies, fennel and dried ginger to make their classic rogan josh and southerners use it to temper their sambars, a variety of steaming lentil stew topped with mustard seeds and curry leaves.

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Although the Persians once called it "the food of the gods", hing is now barely found in cuisines outside of India. A dash pove it while cumin seeds and red chillies splutter in hot ghee can make an everyday dal sing. It thrives in dry soil in temperatures under 35C. The Europeans were less friendly, calling it devil's dung and stinking gum.

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But it was never cultivated in the region - until now. But what climate hindered, history and trade Indian love sites. Last week, scientists planted about saplings of the plant Inddian Lahaul and Spiti, a cold desert nestled in the Himalayan mountains, exactly two years after India's Council of Scientific and Industrial Research CSIR imported six varieties of seeds from Iran.

And yet, it's not exactly from India.