Thai herbs
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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 biolgically active ingredient beneficial to the respiratory
system, blood pressure and heart. Other therapeutic uses include being a
stomachic, carminative and antiflatulence agent, and digestant. |
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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 flavouring and condimint. 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 0.1 to 0.36%garlic oil and organic sulfur
compounds. Therapeutic uses are as 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 rhisomes contain 1 to 2%
volatile oil. Ginger's therapeutic uses are as a carminative, antinauseant
and antiflatulence agent. |
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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
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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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 flavouring in Thai cuisine. The leaves and peel contain volatile
oil. The major therapeutic benefit of the juice is as an appetiser. |
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"KRA-CHAI"IN THAI
(No Common English Name)
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 (Lapine)
"Ta-khrai" in Thai
This erect annual plant resembles a coarse
grey-green grass. Fresh leaves and grass are used as a flavouring.
Lemongrass contains 0.2-0.4 volatile oil. Therapeutic properties are as a
diuretic, emmanagogue, antiflatulence, antiflu and antimicrobial agent. |
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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. |
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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
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. |
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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 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 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. |
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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. Therapiutic properties
are as carminative, diaphoretic, expectorant, digestant and stomachic
agents. |
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TURMERIC(Curcuma, Indian
Saffron, Yellow Root)
"Kha-min" in Thai
Turmeric is a member of the ginger family, and provides yellow colouring 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 stomachic. |
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