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Herbs In Thai Cooking

Many herbs and spices used in Thai cuisine have benefcial medicinal properties.

Here are some examples.

Chili: hrik! in Thai

Chili is an erect" branched" shrub#like herb $ith %ruits used as garnishing and

&avouring in Thai dishes. There are many di'erent species. (ll contain capsaicin"

a biologically active ingredient benefcial to the respiratory system" blood

pressure and heart. )ther therapeutic uses include being a " carminative and anti

&atulence agent" and digestant.

Cumin: *i#ra! in Thai

Cumin is a small shrubbery herb" the %ruit o% $hich contains a +#,- volatile oil$ith a pungent odour" and $hich is used as a

&avouring and condiment. Cumins therapeutic properties mani%est as a

stomachic" bitter tonic" carminative" stimulant and astringent.

/arlic: 0ra#thiam! in Thai

/arlic is an annual herbaceous plant $ith underground bulbs comprising several

cloves. 1ried mature bulbs are used as a &avouring and condiment in Thai

cuisine. The bulbs contain a 2.3#2.45- garlic oil and organic sul%ur compounds.

Therapeutic uses are as an antimicrobial" diaphoretic" diuretic" expectorant" anti&atulence and cholesterol lo$ering agents.

/inger: 0hing! in Thai

/inger is an erect plant $ith thickened" &eshy and aromatic rhi6omes. 7sed in

di'erent %orms as a %ood" &avouring and spice. /ingers rhi6omes contain a 3#+-

volatile oil. /ingers therapeutic uses are as a carminative" antinauseant and

anti&atulence agent.

/alanga: 0ha! in Thai

/reater /alanga is an erect annual plant $ith aromatic" ginger#like rhi6omes" and

commonly used in Thai cooking as a &avouring. The approximately 2.2, volatile

oil content has therapeutic uses as carminative" stomachic" antirheumatic and

antimicrobial agents.

Hoary 8asil: Maeng#lak! in Thai

Hoary 8asil is an annual herbaceous plant $ith slightly hairy and pale green

leaves" eaten either ra$ or used as a &avouring" and containing approximately

2.9- volatile oil. Therapeutic benefts include the alleviation o% cough symptoms"

and as diaphoretic and carminative agents.

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0a'fr: Ma#krut! in Thai

The leaves" peel and uice o% the 0a;r o Common ?nglish >ame@: 0rachai in Thai

This erect annual plant $ith aromatic rhi6omes and yello$#bro$n roots" is used

as a &avouring. The rhi6omes contain approximately 2.A- volatile oil. The plant

has stomach ache relieving and antimicrobial properties" and therapeutic

benefts as an antitussive and anti&atulence agent.

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carminative" diaphoretic" expectorant and

stomachic.

hallot: Hom"Hom#lek"Hom#daeng!in Thai

hallots" or small red onions" are annual

herbaceous plants. 7nderground bulbs

comprise garlic#like cloves. hallot bulbs

contain a volatile oil" and are used as

&avouring or seasoning agents. Therapeutic properties include the alleviation o%

stomach discom%ort" and as an antihelmintic" antidiarrhoeal" expectorant"

antitussive" diuretic and anti &u agents.

$eet 8asil: Ho#ra#pha! in Thai

$eet 8asil is an annual herbaceous plant" the %resh leaves o% $hich are either

eaten ra$ or used as a &avouring in Thai cooking. Dolatile oil content varies

according to di'erent varieties. Therapeutic properties are as carminative"

diaphoretic" expectorant" digestant and stomachic agents.

Turmeric: 0ha#min! in Thai

Turmeric is a member o% the ginger %amily" and provides yello$ colouring %or Thai

%ood. The rhi6omes contain a 4#,- volatile oil $ith uniFue aromatic

characteristics. Turmerics therapeutic properties mani%est as a carminative"

anti&atulence and stomachic.