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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. |
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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 odor, 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 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. |
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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, 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. |
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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 flavoring. The approximately 0.04 volatile oil content has therapeutic uses as carminative, stomachic, anti-rheumatic and antimicrobial agents. |
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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. |
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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. |
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(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. |
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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. |
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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 anti-inflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, anti flu, 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 anesthetic, 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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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. |
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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 anti flu 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. |
May 26th, 2017 | Author: wpadmin
Posted in blog
Amazing food & service . No wonder they won so many awards 
Terrible service and a not so clean restaurant! Do they ever clean or dust?! Right behind my chair were moth eggs on the curtain! Yuck ? completely lost my appetite! Won’t be back!!! 
