India has started the cultivation of asafoetida, commonly known as hing, for the first time ever thanks to the combined efforts of the Council of Scientific and Industrial Research (CSIR) and the Institute of Himalayan Bioresource Technology.
A staple spice used in Indian cooking, the first hing seedling has been planted by farmers in the Lahaul valley in Himachal Pradesh.
Apart from being an essential spice, hing is also used for medical purposes as a laxative and sedative. India reportedly imports nearly 1,200 tonnes of the covetable spice annually from Afghanistan, Iran and Uzbekistan, which costs us $100 million per year. Growing hing locally could help India save upwards of 900 crore rupees, according to reports.