Herbs Used in Thai Cooking

 

Many herbs and spices used in Thai cuisine have beneficial medicinal properties. Here are some examples.
Chili: “Phrik” in Thai
Chili 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 , carminative and anti flatulence agent, and digestant.
Cumin: “Yi-ra” in Thai
Cumin is a small shrubbery herb, the fruit of which contains a 2-4% volatile oil with a pungent odor, and which is used as a
flavouring and condiment. Cumin’s therapeutic properties manifest as a stomachic, 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 a 0.1-0.36% garlic oil and organic sulfur compounds. Therapeutic uses are as an 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’s rhizomes contain a 1-2% volatile oil. Ginger’s therapeutic uses are as a carminative, antinauseant and anti-flatulence agent.
Galanga: “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, stomachic, anti-rheumatic and antimicrobial agents.
Lemon Basil: “Maeng-lak” in Thai
Lemon 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.
Kafffir: “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 a volatile oil. The major therapeutic benefit of the juice is as an appetizer.
(No Common English Name): Krachai in Thai 
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 stomach ache relieving and antimicrobial properties, and therapeutic benefits as an antitussive and anti-flatulence agent.
Lemon Grass: “Ta-khrai” in Thai
This erect annual plant resembles a coarse gray-green grass. Fresh leaves and grass are used as flavoring. Lemon grass contains a 0.2-0.4 volatile oil. Therapeutic properties are as a diuretic, emmanagogue, anti-flatulence, anti flu and antimicrobial agent.
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 anti-inflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, anti flu, 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 anesthetic, diaphoretic and digestant properties.
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.
Holy Basil: “Ka-phrao” in Thai
Holy 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 flavoring, contain approximately 0.5% volatile oil, which exhibits antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachic.
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 anti flu agents.
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.
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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Thank you to TAT for the use of this material
© 1997 Tourism Authority of Thailand

 

 

 

 

 

 

 

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4 days ago 

This was our first time here and we absolutely loved this place. We thought they had a very nice menu selection and the meals that we ordered were fantastic. The meal prices were what we expected for this area and not really overpriced for the amount of food that we received. That staff was very friendly and the restaurant was clean. The view from the front dining area was very nice. We would definitely stop by here again when we are in the area. We are also going to recommend this place to our friends that come up to Sedona.

 LOUIS HOENIGER
5 days ago 
    
POLKADOTHUMAN W HERENOW 
7 days ago 
    

I love Thai food and have been cooking it for months of late. Still had to order some carryout from this favorite in Sedona. We had pad thai and Tom Kha soup with very plump shrimp. We were very pleased with all. See you again soon.

 LISA J
1 week ago 
    

Driving through town saw this restaurant and stopped.  We love Thai food and are always hunting them down.  This place did not disappoint.  We were surprised at how good it was with large portion sizes.  The spicy beef salad was delicious we ordered it with extra dressing medium spicy.  Loved it.  Also tried Tom yum with chicken, medium.  My son had to spice it up.  Thai rice with chicken was good.  Would highly recommend.

KIMBERLY F. 
3 weeks ago 
    
 CHELSEA SAYER
3 weeks ago 
    

Best thai food I ever had

DEREK WLODARSKI
3 weeks ago 
    

We did takeout from Thai Spices and everything was amazing!!!!! Fresh, high quality ingredients and we were happy to support a local restaurant! I would make the drive from Phoenix just to get food from here it was that good!!

 JULESMT111
3 weeks ago 
    
JAMES RHODENHISER 
1 month ago 
    

Enjoyed their pad Thai and chicken larb!

 LAUREN ALLISON
1 month ago 
    

Excellent food. Ate outside--very nice patio. Nice size servings--brought enough home for second meal.

NYLA L. 

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