Asafoetida in TCM:

Explore the properties of Asafoetida according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

Temperature: warm

Channels: ST, SP, LV

Flavors: bitter, pungent

Special Properties:
disperses cold, resolves phlegm

In terms of Traditional Chinese Medicine (TCM) Asafoetida is known for its ability to disperse cold and resolve phlegm.

In general the ancient Chinese medical texts cite that it enters the Stomach, Spleen, and Liver. The flavor of Asafoetida is bitter and acrid, and it is considered to be warm in temperature.

In the Jammu region of India, asafoetida is used as a medicine for flatulence and constipation by locals. In Thailand and India, it is used to aid digestion and is smeared on the abdomen in an alcohol or water tincture known as mahahing. Asafoetida was used in 1918 to fight the Spanish influenza pandemic, and in 2009, researchers reported that the roots of Asafoetida produce natural antiviral drug compounds that demonstrated potency against the H1N1 virus in vitro. It is also said to be helpful in cases of asthma and bronchitis. Asafoetida has a broad range of uses in traditional medicine as an antimicrobial, and has been used as an antiepileptic . According to the Ayurveda, asafoetida is considered to be one of the best spices for balancing the vata dosha. It mitigates vata and kapha, relieves flatulence and colic pain.