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Chili: "Phrik" in Thai
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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Cumin: "Yi-ra" in Thai
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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Garlic: "Kra-thiam" in Thai
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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Ginger: "Khing" in Thai
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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Galanga: "Kha" in Thai
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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Hoary Basil: "Maeng-lak" in Thai
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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Kafffir: "Ma-krut" in Thai
The leaves, peel and juice of the Kaffir Lime are used as a flavouring
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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(No Common English Name): Krachai in Thai
This erect annual plant with aromatic rhizomes and yellow-brown
roots, is used as a flavouring. The rhizomes contain approximately
0.8% volatile oil. The plant has stomach ache relieving and antimicrobial
properties, and therapeutic benefits as an antitussive and antiflatulence
agent. |
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Lemon Grass: "Ta-khrai" in Thai
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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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 appetizer,
and has antitussive, anti flu, stomachic and antiscorbutic properties. |
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Marsh Mint: "Sa-ra-nae" in Thai
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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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 contains a 2-4% volatile oil. Therapeutic
uses are as carminative, antipyretic, diaphoretic and diuretic
agents. |
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Sacred Basil: "Ka-phrao" in Thai
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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Shallot: "Hom,Hom-lek,Hom-daeng"in Thai
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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Sweet Basil: "Ho-ra-pha" in Thai
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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Turmeric: "Kha-min" in Thai
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. |
