Thai herbs
CHILLI
"Phrik" in Thai
Chilli is an erect, branched, shrub-like herb with fruits used as garnishing and flavoring in Thai dishes. There are many different species. All contain capsaicin, a biolgically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a stomachache, carminative and anti flatulence agent, and digestion.
CUMIN
"Yi - ra" in Thai
Cumin is a small shrubbery herb, the fruit of which contains 2 to 4% volatile oil with a pungent odour, and which is used as a flavoring and condimint. Cumin's therapeutic properties manifest as a stomachache, bitter tonic, carminative, stimulant and astringent.
GARLIC
"Kra - thiam" in Thai
Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as a flavoring and condiment in Thai cuisine. The bulbs contain 0.1 to 0.36%garlic oil and organic sulfur compounds. Therapeutic uses are as antimicrobial, diaphoretic, diuretic, expectorant, anti flatulence and cholesterol lowering agents.
GINGER
"Khing" in Thai
Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavoring and spice, Ginger rhisomes contain 1 to 2% volatile oil. Ginger's therapeutic uses are as a carminative, anti emetic and anti flatulence agent.
GREATER GALANGA (False Glangal , Galangal)
"Kha" in Thai
Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes, and commonly used in Thai cooking as a flavoring. The approximately 0.04 volatile oil content has therapeutic uses as carminative, stomachache, anti emetic and antimicrobial agents.
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 flavoring, and containing approximately 0.7% volatile oil. Therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and carminative agents.
KAFFIR LIME
(Leech Lime, Mauritus Papeda, Porcupine Orange)
"Ma-krut" in Thai
The leaves, peel and juice of the Kaffir Lime are used as a flavoring in Thai cuisine. The leaves and peel contain volatile oil. The major therapeutic benefit of the juice is as an appetizer.
"KRA-CHAI"IN THAI
(No Common English Name)
This erect annual plant with aromatic rhizomes and yellow-brown roots, is used as a flavoring. 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.
LEMON GRASS (Lapine)
"Ta-khrai" in Thai
This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as a flavoring. Lemongrass contains 0.2-0.4 volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, antiflu and antimicrobial agent.
LIME (Common 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.
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.
PEPPER
"Phrik-Thai" in Thai
Peper 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 2 to4% volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.
SACRED BASIL(Holy Basil)
"Ka-phrao" in thai
Sacred Basil is an annual herbaceous plant thai resembles Sweet Basil but has narrower and oftentimes reddish-purple leaves. The fresh leaves, which are used as a flavouring, contain approximately 0.5% volatile oil, which exhibus antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachache.
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 volatile oil, and are used as flavouring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort, and as antithelmintic, antidiarroheal, expectorant, antitussive, diuretic and antiflu agents.
SWEET BASIL(Common Basil)
"Ho-ra-pha" in Thai
weet Basil is an annual nerbaceous 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.
TURMERIC(Curcuma, Indian Saffron, Yellow Root)
"Kha-min" in Thai
Turmeric is a member of the ginger family, and provides yellow coloring for Thai food. The rhizomes contain 3 to 4% volatile oil with unique aromatic characteristics. Turmeric's therapeutic properties manifest as a carminative, antiflatulence and stomachache.