Thai herbs (2)

Today we will continue with herbs often used in Thai Cooking ....

Phrik ( Chilli )

Chilli is an erect, branched ,shrub-like herb with fruits used as garnishing and flavouring in Thai dishes.

There are many different species. Chilli is used in mostly kind of Thai Chilly sauce mixing.

Properties : 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.

Khing ( Ginger)

Ginger is an erect plant with thickened ,fleshy and aromatic rhizomes. Used in different forms as a food,

like fried or fresh slice ,flavouring and spice . 

Propeties :  Ginger's rhizomes contain 1-2% volatile oil. Ginger's therapeutic uses are as a 

                  carminative,antinauseant and antiflatulence agent. 

Kha ( Galanga )

Greater Galanga is an erect annual plant with aromatic,ginger-like rhizomes,and commonly used in Thai cooking as a flavouring especially it is nessecary to use in Thai chilly sauce mixing.

            Propeties : The approximately 0.04 volatile oil content has therapeutic uses as carminative,stomachic,

                             antirheumatic and antimicrobial agents.

Krachai in Thai ( No Common English Name )

Krachai is a plant with aromatic rhizomes and yellow-brown roots, is used as a flavoring. Some kind of Thai curry use it for mixing as Keang Som Thai (Light Sweet and Sour Prawn Curry ).

Propeties : The rhizomes contain approximately 0.8% volatile oil,.The plant has stomachache reliving and

                  antimicrobial also therapeutic benefits as an antitussive and antiflatulence agent.

Ta-khrai ( Lemon Grass )

This erect annual plant resembles a coarse gray-green grass. Fresh leaves and grass are used as flavouring.

Some dishes use it's slice on top.

Properties : Lemon grass contains  0.2-0.4 valatile oil. Therapeutic propeties are as a diuretic,emmanagogue,antiflaulence,anti flu and antimicrobial agent.

Makrut ( Kaffir )

The leaves ,peel and juice of the Kaffir lime are used as a flavouring in Thai cuisine.

Propeties : The leaves and peel contain a volatile oil. The major therapeutic benefit of the juice is as

                  an appetizer.

                               

Ma-nao ( Lime )

Lime is used principally as a garnish for fish and meat dishes also use lime juice mix in Thai spicy salad and Tom Yum ( Thai spicy soup ).

Propeties : It's scientifically proven antiinflammatory flavonoids. Lime juice is used as an appetizer and has

                 antitussive,anti flu ,stomachic and antiscorbutic propeties.