ASAFOETIDA is a powerful digestive agent, which removes food stagnation from the g.i. tract. It is effective in breaking up impacted fecal matter, accumulations from excessive eating of meat or junk food, and for destroying worms, particularly round worms and thread worms. Asafoetida cleanses the intestinal flora while strengthening Agni. It also dispels intestinal gas, relieves cramping and pain and subdues high Vata. It is similar in properties to garlic but stronger and more malodorous. You may have to put it in an air-tight jar or it will impart its sulphurous odor to the entire kitchen. Externally, asafoetida can be applied as a paste for abdominal pain, arthritic pain, painful joints. As a spice, particularly for lentils and beans, it makes food lighter and decreases gas. Like garlic, its quality is tamasic. It has a grounding but dulling effect upon the mind. It is used with such spices as ginger, cardamom and rock salt as a digestive agent. For dual action of stimulating Agni and moving Vata (samana vayu), there is probably nothing as effective. Like black pepper or cayenne, it should be found in every kitchen.