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Herb/Spice
Name: Chili: "Phrik" in Thai
Description:
Chili is an erect, branched, shrub-like herb with
fruits used as garnishing and flavouring in Thai dishes. There are
many different species. All contain capsaicin, a biologically active
ingredient beneficial to the respiratory system, blood pressure and
heart. Other therapeutic uses include being a, carminative and anti
flatulence agent, and digestant. |
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Herb/Spice
Name: Cumin: "Yi-ra" in Thai
Description:
Cumin is a small shrubbery herb, the fruit of which contains a 2-4%
volatile oil with a pungent odour, and which is used as a flavouring
and condiment. Cumin's therapeutic properties manifest as a stomachic,
bitter tonic, carminative, stimulant and astringent. |
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Herb/Spice
Name: Garlic: "Kra-thiam" in Thai
Description:
Garlic is an annual herbaceous plant with underground bulbs comprising
several cloves. Dried mature bulbs are used as a flavouring and condiment
in Thai cuisine. The bulbs contain a 0.1-0.36% garlic oil and organic
sulfur compounds. Therapeutic uses are as an antimicrobial, diaphoretic,
diuretic, expectorant, anti flatulence and cholesterol lowering agents. |
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Herb/Spice
Name: Ginger: "Khing" in Thai
Description:
Ginger is an erect plant with thickened, fleshy and aromatic rhizomes.
Used in different forms as a food, flavouring and spice. Ginger's
rhizomes contain a 1-2% volatile oil. Ginger's therapeutic uses are
as a carminative, antinauseant and antiflatulence agent. |
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Herb/Spice
Name: Galanga: "Kha" in Thai
Description:
Greater Galanga is an erect annual plant with aromatic, ginger-like
rhizomes, and commonly used in Thai cooking as a flavouring. The approximately
0.04 volatile oil content has therapeutic uses as carminative, stomachic,
antirheumatic and antimicrobial agents. |
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Herb/Spice
Name: Hoary Basil: "Maeng-lak" in Thai
Description: Hoary
Basil is an annual herbaceous plant with slightly hairy and pale
green leaves, eaten either raw or used as a flavouring, and containing
approximately 0.7% volatile oil. Therapeutic benefits include the
alleviation of cough symptoms, and as diaphoretic and carminative
agents. |
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Herb/Spice
Name: Kaffir: "Ma-krut" in Thai
Description: The leaves,
peel and juice of the Kaffir Lime are one of the main herbs used
in Thai cuisine. The leaves and peel contain a volatile oil. The
major therapeutic benefit of the juice is as an appetizer. |
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Herb/Spice
Name: Lemon Grass: "Ta-khrai" in Thai
Description: This
erect annual plant resembles a coarse gray-green grass. Fresh leaves
and grass are used as flavouring. Lemon grass contains a 0.2-0.4
volatile oil. Therapeutic properties are as a diuretic, emmanagogue,
antiflatulence, anti flu and antimicrobial agent. |
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Herb/Spice
Name: Lime: "Ma-nao" in Thai
Description: 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 appetizer, and has antitussive,
anti flu, stomachic and antiscorbutic properties. |
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Herb/Spice
Name: Marsh Mint: "Sa-ra-nae" in Thai
Description: 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
anesthetic, diaphoretic and digestant properties. |
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Herb/Spice
Name: Pepper: "Phrik-Thai" in Thai
Description: 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 contains a 2-4% volatile oil. Therapeutic uses are as carminative,
antipyretic, diaphoretic and diuretic agents. |
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Herb/Spice
Name: Sacred Basil: "Ka-phrao" in Thai
Description: Sacred
Basil is an annual herbaceous plant that resembles Sweet Basil but
has narrower and often times reddish-purple leaves. The fresh leaves,
which are used as a flavouring, contain approximately 0.5% volatile
oil, which exhibits antimicrobial activity, specifically as a carminative,
diaphoretic, expectorant and stomachic. |
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Herb/Spice
Name: Shallot: "Hom,Hom-lek,Hom-daeng"in
Thai
Description: Shallots,
or small red onions, are annual herbaceous plants. Underground bulbs
comprise garlic-like cloves. Shallot bulbs contain a volatile oil,
and are used as flavouring or seasoning agents. Therapeutic properties
include the alleviation of stomach discomfort, and as an antihelmintic,
antidiarrhoeal, expectorant, antitussive, diuretic and anti flu
agents. |
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Herb/Spice
Name: Sweet Basil: "Ho-ra-pha" in Thai
Description: Sweet
Basil is an annual herbaceous plant, the fresh leaves of which are
either eaten raw or used as a flavouring in Thai cooking. Volatile
oil content varies according to different varieties. Therapeutic
properties are as carminative, diaphoretic, expectorant, digestant
and stomachic agents. |
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Herb/Spice
Name: Turmeric: "Kha-min" in Thai
Description: Turmeric
is a member of the ginger family, and provides yellow colouring
for Thai food. The rhizomes contain a 3-4% volatile oil with unique
aromatic characteristics. Turmeric's therapeutic properties manifest
as a carminative, antiflatulence and stomachic. |
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