Thai Herbs ingredients

Chillies (Phrik in Thai)

Chillies have a very hot, spicy taste, and are used for flavoring meats vegetables, and sauces. Chillies are richer source of Vitamin C than citrus fruits. Chili can help stimulate your body immune system against colds.

Kaffir (Ma-Krut in Thai)

Kaffir is commonly used in Thai and Indonesian cooking. Sometimes know as leprous lime,this citrus fruit has a very knobby and intensely fragrant skin, but virtually no juice. The skin or rind is often grated and added to food, whole the fragrant lime leaves are also used whole in soups or liquid dishes and curries, or finely shredded (use scissors) and added to salads.

Lime (Ma-Nao in Thai)

Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin, scientifically proven antiinflammatory flavonoids. Lime juice is used as an appetiser, and has antitussive, antiflu, stomachic and anti scorbutic pro properties.

Lemon Grass (Ta-Khrai in Thai)

Lemon grass is Grows in long ,pale green stalks with a woody texture and a lovely lemony scent.Oil is used as a culinary flavoring, a scent and medicine. It relaxes the muscles of the stomach and gut, relieves cramping pains and flatulence and is particularly suitable for children.

Tamarinde (Ma-Kram)

Thai people in every part eat tamarinds'fresh leaves and the pods as vegetables and seasoning agents. The content in the ripe pods provides sour taste. Medical application carminative, cooling, laxative and antihistamine.

Kra-Chai in Thai
(No Common English Name)

This erect annual plant with aromatic rhizomes and yellow-brown roots, is use as a flavouring.the rhizomes contain approximately 0.8% volatile oil. The plant has stomachache relieving and antimicrobial properties, and therapeutic benefits as an antitussive and antiflatulence agent.

Shallots (Hom-Daeng in THai)

Shollots make good smell and stop savory of meats. Therapeutic properties include the alleviaion of stomach discomfort and as antithelmintic antidiarroheal expectorant antitussive diuretic and antiflu agents.

Garlic (Kra-Thiam in Thai)

Garlic has been used as a medicine and a food since the time of the Egyptian Pharaoh. It fights hardening og the arteries through its proven ability to lower cholesterol. It also has proven antibiotic properties and a mild anti-clotting effect on the blood.

Ginger (Khing inThai)

Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different from as a food flavouring and spice. Ginger's rhizomes contain a 1-2 % volatile oil. Ginger's therapeutic use are as a carminative, antinauseant and antiflatulence agent.

Galanga (Kha in Thai)

Galanga is Related to ginger and look quite similar, but is pinkish and has a distinct peppery flavor. Greater Galanga is an erect annual plant aromatic rhizomes, and commonly used in Thai cookery as a flavoring. It can be eaten either raw or cooked.

Onions (Hom-Yai)

Onions Scientists suspect that onions help prevent cancer not only by putting the breaks on the development of dangerous tumors but also by stomping out harmful bacteria that may cause the start of stomach cancer.

Pepper (Phrik-Thai in Thai)

Pepper is a branching, perennial climbing plant from whose fruiting spikes both white and black pepper are obtained. Used as a spice and condiment, pepper contain ins 2-4 % volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.

Tamarinde (Ma-Kram)

The fresh leaves of this herbaceous plant are used as a flavouring and eaten raw in Thai cuisine. Volatile oil contents give the plant several therapeutic uses, including carminative, mild antiseptic, local anaesthetic, diaphoretic and digestant properties.

Sweet Basil (Ho-Ra-Pha)

Sweet basil is use extensively in aromatherapy for ailments such as stress, migraine, cold and hay fever. It has antispasmodic, appetizing, carminative, galactagogue and stomachic properties. As mentioned, it is quite effective for tension headaches, exhaustion and digestive upsets such as stomach cramps, constipation and diarrhea.

Coriander (Phak chee in Thai)

Cilantro is the leaf of the young coriander plant, coriander sativum an her in the parsley family,similar to anise. Coriander is the most common herb used in Thai cooking.The whole plant is use the root, stem and leaves. The leaves are often chosen for decoration the seeds are roasted and then ground in a spice mill and used in curry pastes. The leaves are used for their fresh, peppery flavor, and a garnish.