CHILLI ( PHRIK ) : 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 biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a stomach carminative and anti flatulence agent, and digesting.
CUMIN ( YIRA) : Cumin is a small shrubbery herb, the fruit of which contains 2 to 4% volatile oil with a pungent odor, and which is used as a flavoring and condiment. Cumin’s therapeutic properties manifest as a bitter tonic, carminative, stimulant and astringent.
GARLIC ( KRA- THIAM): 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 anti microbial, diaphoretic, diuretic, expectorant, anti flatulence and cholesterol lowering agents.
GINGER ( KHING): Ginger is an erect plant with thickened fleshy and aromatic rhizomes. Used in different forms as a food, flavoring and spice, ginger rhizomes contain 1 to 2% volatile oil. Therapeutic uses are as a carminative, anti nausea and anti flatulence agent.
GREATER GALANGA ( KHA): 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, anti rheumatic and anti microbial agents.
HOARY BASIL ( MAENG-LAK): Hoary basil is an annual herbaceous plant with slightly hairy and pale green leaves, eaten either raw or used as a flavoring, and containing about 0.07% volatile oil. Therapeutic uses include the alleviation of cough symptoms, and as diaphoretic and carminative agents.
KAFFIR LIME ( MA-KRUT): 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 ( NO COMMON ENGLISH NAME): This erect annual plant with aromatic rhizomes and yellow-brown roots is used as a flavoring. The rhizomes contain about 0.8% volatile oil. The plant has stomachache relieving and anti microbial properties, and therapeutic benefits as an anti tissue and anti flatulence agent.
LEMON GRASS ( TA-KHRAI): This erect annual plant resembles a coarse gray green grass. Fresh leaves and grass are used as a flavoring. Lemon grass contains 0.2-0.4% volatile oil. Therapeutic properties are as a diuretic, emmanagogue, anti flatulence, anti flu and anti microbial agent.
LIME ( MA-NAO) : Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin, scientifically proven anti inflammatory flavonoids. Lime juice is used as an appetizer, and has anti tussive, anti flu and anti ascorbic properties.
MARSH MINT ( SA-RA-NAE): The fresh leaves of this herbaceous plant are used as a flavoring and eaten raw in Thai cuisine. Volatile oil contents give the plant several therapeutic uses including carminative, mild antiseptic, local anaesthetic, diaphoretic and digesting properties.
SACRED BASIL ( KA-PHRAO): Sacred basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and oftentimes reddish purple leaves. The fresh leaves, which are used as a flavoring, contain about 0.5% volatile oil, which exhibits anti microbial activity, specifically as a carminative, diaphoretic and expectorant.
SHALLOT ( HOM, HOM-LEK, HOM-DAENG): Shallots, of small red onions, are annual herbaceous plants. Underground bulbs comprise garlic like cloves. Shallot bulbs contain volatile oil and are used as flavoring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort, and as anti helmintic, anti diarrhea, expectorant, anti tussive, diuretic and anti flu agents.
SWEET BASIL ( HO-RA-PHA): Sweet Basil is an annual herbaceous plant, the fresh leaves of which are either eaten raw or used as a flavoring in Thai cooking. Volatile oil content varies according to different varieties. Therapeutic properties are as carminative, diaphoretic, expectorant, digesting and stomach agents.
TURMERIC ( KHA-MIN) : 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 and anti flatulence.
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