Q.64 The flavouring constituent of Ferula assa-foetida is the exudate collected
A. from the surface of leaves
B. from the surface of cut roots
C. from the flowers
D. from the surface of stem
Choose the correct answer from the options given below:
(A) B and D only
(B) B only
(C) A only
(D) D only
The flavouring agent asafoetida (hing) comes from the oleo-gum-resin of Ferula assa-foetida, a perennial herb in the Apiaceae family. Let’s analyze the source of this exudate and evaluate each option based on standard botanical and commercial extraction practices.
Detailed Explanation of Exudate Collection
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Asafoetida resin is obtained by making incisions or cuts into the taproot (or rhizome) of 4-5-year-old plants, typically in summer before flowering. A milky latex exudes, dries into a gum-resin, and is collected after a few days. This is repeated over months, yielding 30-40% resin (main flavour source: sulfur compounds like asafetida). Roots are the primary commercial source due to highest yield and quality.
Option Analysis
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A. from the surface of leaves: Incorrect. Leaves produce no significant resin; they’re not tapped for exudate.
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B. from the surface of cut roots: Correct. Standard method—cuts on root surface yield the oleo-gum-resin used as flavouring.
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C. from the flowers: Incorrect. Flowers are irrelevant; no resin collection from them.
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D. from the surface of stem: Incorrect as primary source. Minor stem incisions occur rarely (lower quality/yield); roots dominate commercially.
Options Evaluation
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(A) B and D only: Wrong—D is not a main source.
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(B) B only: Correct. Matches the precise, primary extraction from cut roots.
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(C) A only: Wrong—no leaf involvement.
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(D) D only: Wrong—stems secondary at best.
Final Answer: (B)
Introduction to Flavouring Constituent Ferula assa-foetida Exudate Collected
The flavouring constituent Ferula assa-foetida exudate collected refers to asafoetida (hing), a pungent spice from the oleo-gum-resin of this Iranian-Afghan herb. Vital for NEET, UPSC, or pharmacology exams, this article details its root-based extraction, debunking myths about leaves/flowers/stems, and explores medicinal uses.
What is Asafoetida? Composition and Source
Asafoetida is 40-60% resin (ferulic acid, umbelliferone), 25% gum, and 10-17% volatile oils (diallyl sulfides for garlic-onion flavour). Exudate is collected from incisions on the taproot surface—not leaves, flowers, or stems primarily.
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Extraction Process:
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Tap 4-5-year plants in summer.
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Slice root top; milky latex oozes, dries to gum-resin.
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Scrape after 3-10 days; repeat for 3 months (yield: ~40g/plant).
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Why Cut Roots? Not Leaves, Flowers, or Stems
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Roots: Highest resin concentration; commercial standard (e.g., Tabas, Iran regions).
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Leaves/Flowers: No exudate; photosynthetic, not latex-producing.
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Stems: Rare, low-quality; roots preferred for purity.
| Source Option | Validity | Reason |
|---|---|---|
| Cut Roots | Yes | Primary oleo-gum-resin site |
| Leaves | No | No resin production |
| Flowers | No | Irrelevant |
| Stem | Minor | Lower yield/quality |
Culinary and Medicinal Uses
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Flavouring: Onion-garlic substitute in Indian curries (reduces flatulence).
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Health: Antimicrobial, digestive aid; used in Ayurveda for asthma, bronchitis.
Example: In dal tadka, a pinch imparts umami without raw pungency.
Exam Tip: MCQ on Ferula assa-foetida
Q: Flavouring from exudate of Ferula assa-foetida? Ans: (B) Surface of cut roots. Tests precise recall of economic botany.
Master flavouring constituent Ferula assa-foetida exudate collected for competitive edges—roots are key!
