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Thai Herbs |
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Many herbs and spices used in Thai cuisine have beneficial medicinal
properties.
Here below are some examples.
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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.
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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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Provided by Tourism
Authority of Thailand |
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