W.Hate in a name? Very much so, when it comes to hyung or “devil’s dung”. The stinking spice is a stinking bomb that no doubt survives to its manikin. Breathing at five speeds can cause someone to retreat behind a blocked nose. It has to be kept away from other spices so that it protects them from overwhelming majority. Just one smidgen can cure indigestion. Yet it is an important part of Indian cuisine, with its distinctive aroma, sharpness and flavor. The Jain community, whose religion forbids the use of onions and garlic, “Hung”, as it is called in India, is a life saver for its taste. Hung is India’s response to Japan’s ambition.
Yet, so far, no one in India has added spice.
Most Indians, who are accustomed to using Hung every day, may assume that it is their native place. In fact, India uses 40% of the world’s hung and the entire 1,500 tons of it annually, at a cost of 130 million (m 99m), is imported from Afghanistan, Iran, Uzbekistan or Kyrgyzstan where It grows in cold desert areas.
Last week, Dr. Sanjay Kumar of the Scientific and Industrial Research Council in Himachal Pradesh in the shadow of the Himalayas and other scientists corrected the situation by making the first hang. Plants in Karung village
“I felt a thrill. My wife uses Hung every day. Indian food is incomplete without it. “Now, for the first time, it will develop on our soil,” Kumar said.
He is not surprised at the widespread misunderstanding of the spread of Hung in India because during the centuries when India was ruled by the Mughals and the British, the territory of India extended to Afghanistan and beyond. Hung came from these remote areas, and as such, it was not considered an “imported” spice.
The idea of hanging out in India came to Kumar and his team, who often traveled to the cold desert areas of Lahore and Spiti in northern Himachal Pradesh for their work in agriculture. The mountains and valleys in the region are popular with tourists for their wild, distant beauty, but little is cultivated.
They found that farmers grew only potatoes and peas, which did not generate much income. People were leaving villages to work in the cities, while vast tracts of barren land lay vacant.
“We talked about what new crops could be introduced to increase farmers’ livelihoods, and that was the Eureka moment – why not Hung,” he said. Because it grows in the same cold desert areas of Afghanistan and Iran, “says Kumar.
Farmers will continue to cultivate potatoes and peas. Hung plants are a bonus, planted on 500 hectares (1,250 acres) where nothing else will grow. If plants are to survive, Hung will eventually become what Indians already think it is: a local, locally grown spice.
Its importance in Indian food and traditional medicine cannot be underestimated. When the smell attacks the senses, it is used once dissolved in hot oil TemperamentThe stench disappears.
This spice is an essential ingredient in Indian kitchens throughout the subcontinent and is used in all kinds of vegetarian and meat dishes. Chefs talk about wax songs in the same way they talk about Hung, like a Chacha Lafayette or a Western chef talking about trolls – Hung., they say, Combines all the different ingredients of a dish and adds depth and complexity.
Delhi-based author Jyoti Laokare Pandey is passionate about spices. When she had children and colic, she warmed some hing in oil and dipped it in cotton wool on her belly button. In her diet, it is important.
“It’s a great spice that imports great flavors and what could be better than a spice that is full of flavor and has health benefits, especially for indigestion or stomach ache. I think It’s the most deviant and immovable spice, “she says.
Its drug-related medicinal properties are numerous, including relief from indigestion, stomach upset, stomach upset, asthma, excessive menstrual bleeding, hypertension, and kidney stones. It is widely used in Ayurvedic medicine.
While Kumar is fond of Hung in the kitchen, his real concern now is for farmers to understand its specific nature. He has never been as foreign and mysterious as Hung. They are trained to understand that when snow falls, it slips below the surface. When the snow melts, it reappears. It is only visible on the ground for one or two months of the year.
“My fear is that when farmers don’t see it, they will get upset and start turning to them to check OK. If they bother them, they will damage the quality. We told them to stay. When the snow melts, it will pop up on its own, “he says.
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