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Chilli:
"Phrik" in Thai
Chilli 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 stomachic, carminative and antiflatulence
agent, and digestant.pting the recipes to suit Thai
palates.
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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, antiflatulence 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 appetiser.
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(No Common English Name): Krachai inThai
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 stomachache
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 grey-green
grass. Fresh leaves and grass are used as flavouring.
Lemongrass contains a 0.2-0.4 volatile oil. Therapeutic
properties are as a diurectic, emmanagogue, antiflatulence,
antiflu 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 appetiser, and has antitussive,
antiflu, 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 anaesthetic,
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 antiflu 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. |
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