Ficin is a natural enzyme derived from the latex of the fig tree, specifically the Ficus carica species. It is known for its ability to break down proteins, making it useful in various applications, including food processing and meat tenderization. In addition to its culinary uses, ficin has potential therapeutic benefits. It is being studied for its anti-inflammatory and wound-healing properties, as well as its role in promoting digestion. However, more research is needed to fully understand its effects and potential applications in medicine.