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Thai Herbs
As you know Thai herbs very good for health, spicy and smelly so people use it for food’s ingredient, juice and massage compress. |
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 Chilli: "Phrik" in Thai
Chilli is used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient good to the respiratory system, blood pressure and heart. Other therapeutic uses include: being a stomachic, carminative, antiflatulence 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 odour, 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 flavouring and condiment in Thai cuisine. The bulbs contain a 0.1-0.36% garlic oil and organic sulfur compounds. Therapeutic uses are:
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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, flavouring and spice. Ginger's rhizomes contain a 1-2% volatile oil. Ginger's therapeutic uses are:
- as a carminative,
- antinauseant and
- antiflatulence 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 flavouring. The approximately 0.04 volatile oil content
Has therapeutic uses as:
- carminative,
- stomachic,
- antirheumatic
- and antimicrobial agents.
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Hoary Basil: "Maeng-lak" in Thai
Hoary 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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Kaffir Lime: "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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Krachai
This erect annual plant with aromatic rhizomes and yellow-brown roots is used as a flavoring. The rhizomes contain approximately 0.8% volatile oil.
Therapeutic benefits include:
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Lemon Grass: "Ta-khrai" in Thai
This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as flavoring. Lemongrass contains a 0.2-0.4 volatile oil.
Therapeutic properties are:
- as a diurectic,
- emmanagogue,
- antiflatulence,
- antiflu 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 antiinflammatory flavonoids.
Therapeutic properties are:
- as an appetizer,
- antitussive,
- antiflu,
- stomachic
- and antiscorbutic.
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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 anaesthetic,
- diaphoretic
-
and digestant
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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.
Sacred Basil: "Ka-phrao" in Thai
Sacred 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
flavoring or seasoning agents.
Therapeutic properties include the alleviation of stomach discomfort and as an antihelmintic, antidiarrhoeal, expectorant, antitussive, diuretic and antiflu 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 flavoring 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 coloring 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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Mace: Thai name is Dok Chan
The nutmeg tree, Myristica fragrans, is special in that it produces two separate spices, nutmeg and Mace. Mace is the ground outer covering (aril) of the nutmeg seed. A piece of unground Mace is called a blade. The orange outer covering of Nutmeg. Mace is used in making Masaman curry paste. The plant is native to Indonesia.
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Asiatic Pennywort: Thai name is Bai Bua Bok
It is a small, annual, slender, creeping herb. It has long-stalked, green reniform leaves with rounded apices that have smooth texture with palmately netted veins. The stems are creeping in nature, green to reddish green in color, interconnecting one plant to another. The flowers are pinkish to red in color; born in small, rounded bunches near the surface of the soil. Each flower is partly enclosed in 2 green bracts. The hermaphrodite flowers are minute in size (less than 3 mm), with 5-6 corolla lobes per flower. Each flower bears 5 stamens and 2 styles. Pennywort's rootstock consists of rhizomes, growing vertically down. They are creamish in color and covered with root hairs. Fruits are small and flattened.
Medicinal Uses : It has been used for wound healing, better circulation, memory enhancement, cancer, vitality, general tonic, respiratory ailments, detoxifying the body, treatment of skin disorders (such as psoriasis and eczema), revitalizing connective tissue, burns and scars treatment, clearing up skin infections, slimming and edema, arthritis, rheumatism, treatment of liver and kidneys, periodontal disease, strengthening of veins (varicose veins), blood purifier, high blood pressure, sedative, anti-stress, anti-anxiety, an aphrodisiac, immune booster, anabolic and adaptogen etc.
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Bael fruit: Thai Name is Ma-tuum
The bael fruit tree is slow-growing, of medium size, up to 40 or 50 ft (12-15 m) tall with short trunk, thick, soft, flaking bark, and spreading, sometimes spiny branches, the lower ones drooping. It is sweet at first taste and then irritating to the throat. The deciduous, alternate leaves, borne singly, are composed of 3 to 5 oval, pointed, shallowly toothed leaflets, and the terminal one with a long petiole. New foliage is glossy and pinkish-maroon. Mature leaves emit a disagreeable odor when bruised. Fragrant flowers, in clusters of 4 to 7 along the young branchlets, have 4 recurved, fleshy petals, green outside, yellowish inside, and 50 or more greenish-yellow stamens. The fruit, round, pyriform, oval, or oblong, may have a thin, hard, woody shell or a more or less soft rind, gray-green until the fruit is fully ripe, when it turns yellowish. It is dotted with aromatic, minute oil glands. Inside, there is a hard central core and 8 to 20 faintly defined triangular segments, with thin, dark-orange walls, filled with aromatic, pale-orange, pasty, sweet, resinous, more or less astringent, pulp. Embedded in the pulp are 10 to 15 seeds, flattened-oblong, about 3/8 in (1 cm) long, bearing woolly hairs and each enclosed in a sac of adhesive, transparent mucilage that solidifies on drying.
Medicinal Uses: The fresh ripe pulp of the higher quality cultivars, and the "sherbet" made from it, are taken for their mild laxative, tonic and digestive effects. A decoction of the unripe fruit, with fennel and ginger, is prescribed in cases of hemorrhoids. It has been surmised that the psoralen in the pulp increases tolerance of sunlight and aids in the maintaining of normal skin color. It is employed in the treatment of leucoderma. Marmelosin derived from the pulp is given as a laxative and diuretic.
Cautious Uses: In large doses, it lowers the rate of respiration, depresses heart action and causes sleepiness.
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Bay Leaf: Thai name is Bai Ka Wan
Bay leaves are the dried whole leaves of the bay laurel tree, used to add a pungent, spicy flavor to savory dishes. Discard the leaves before serving. Store bay leaves in an airtight container in a cool, dark place and use within 1 year.
Although the Thai bay leaf is not the same as the Western bay, both plants belong to the family Lauraceae and have a similar flavour. Thai bay leaves are used in Mussaman curry and soups.
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Cardamom: Thai name is Look Kra Wan
Cardamom is the ground seed of a tropical fruit in the ginger family known as Elettaria cardamomum. The seeds are found in ovalshaped fruit pods that are between 1/4 and 1inch long. An aromatic spice of Indian origin, available as whole seeds, whole pods, or ground. It has a trong, fresh flavor and is an important ingredient of Musaman curry, a Thai dish with a Persian influence.
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Chinese Anis: Thai name is Poy Kak
The tan-colored pods with eight points, like stars, come from trees in the Magnolia family. Used in Thailand primarily in dishes of Chinese origin, star anise is unrelated to anise, but imparts a similar licorice flavor to dishes. Commonly found in Five-Spice Powder, it is more often added whole to curries and soups.
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Chinese aster or Chrysanthenum morifolium: Thai name is Kek Huai
It is a sprawling, hardy perennial that reaches 3 feet in height when in bloom. The yellow flowers are rather sparse and the leaves are elongated, oval and toothed.
Medicinal Uses : Lower blood pressure, improved sight and help quench thirst. Also uses for reduce the firming of gallstones.
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Cinnamon: Thai name is Ob Choei
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried. Form the bark of a tree, the type of cinnamon used in Thailand is of only one kind, that from the Cassia tree. Cinnamon has a sweet, woody fragrance in both ground and stick forms. It is used in meat dishes and particularly in massaman curry a garnish.
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Citron: Thai name is Som Sa
Citron (Citrus medica var limetta) is a round dark green fruit. Its thick, very aromatic skin is much used for flavoring. Sour orange juice and orange peel would make the best substitute.
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Cloves: Thai name is Kan Phlu
Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail. Cloves (Eugenia aromatica) are native to the Molucca Islands, now a part of Indonesia. Cloves have been used for thousands of years. One of the earliest references to them says that the Chinese, in order to approach the emperor, had to have a few Cloves in their mouths to sweeten the breath. They are almost as expensive as saffron because crops often fail, they are much used in Western cooking and the oil is antiseptic. Cloves are used in massaman curry and to chew as a relief for toothache.
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Coriander Seed: Thai name is Med Pak Chee
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander seed, with its clean, lemony flavour, is the major component of almost every 'curry powder' or spice mixture used in Thailand, as well as other curries. The flavour of freshly ground coriander is a world apart from that of ground coriander which has lost its fragrance.
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Coriander/ Cilantro/ Mexican Parsley: Thai name is Phak Chee
Cilantro is the leaf of the young coriander plant, Coriandrum sativum, an herb in the parsley family, similar to anise. Coriander is the most common herb used in Thai cooking. The whole plant is used--the root, stem and leaves. The leaves are often chosen for decoration. The seeds are roasted and then ground in a spice mill and used in curry pastes. The leaves are used for their fresh, peppery flavor, and as a garnish. For storage, wash and dry the fresh herbs before placing them in plastic bags in the refrigerator-they will keep for 5-6 days. Dried coriander is not a suitable substitute.
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Nutmeg: Thai name is Look Chan
The nut is enclosed in a very hard brown shell. It is used in the making of massaman curry paste.
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Pandan Leaf: Thai name is Bai Toey Hom
Long narrow green leaves of a herbaceous plant used for flavoring and color. There is no substitute of the flavoring and color. There is no substitute for the flavor but green coloring may be used as a substitute for the color. Medicinal Uses:Maintains the heart and liver in good condition, relieves fever and soothes sore throat.
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Saw Leaf Herb: Thai name is Pak Chee Fa Rang
Also known as the sawtooth herb; this takes its name from the appearance of the leaves, which are long, slender and serrated. The herb has a similar but rather more pungent flavour than the coriander leaf. Saw leaf herb is used as a flavouring for meat dishes.
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Sesame Seed: Thai name is Nga
Sesame Seed is the seed of an annual herb, Sesamum indicum, which grows well in hot climates. Sesame Seed is the most commonly produced seed. The yellowish, red, or black seeds are used in bread products, stir-fries, Jewish and Chinese confectionaries, and Middle Eastern dishes. In Thai cooking, sesame seeds are used for oil and for flavouring. These tiny seeds are rich in protein.
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Onions: Thai name is Hom Yai or Hua Hom
Onions are not as popular as shallots in Thai cooking and those that are on sale tend to be fairly small. Yellow in colour, they are quite pungent, with a sweet, peppery flavour. Many Thai dishes are garnished with crisp-fried onion flakes. You can buy these ready-fried onions in tubs from Thai grocery stores.
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Sorrel: Thai name is Kra Jeab
It is also called Roselle. Sorrel possesses twice the amount of Vitamin C than an orange. Food value, nutritionists have found sorrel calyces to be high in calcium, niacin, riboflavin, iron, phosphorous, thiamine, amino acids, citric ascorbic acid, citric acid, d-malic acid, tartaric acid and hibiscic acid. Medicinal Uses: In Thai traditional medicine, roselle is used for the treatment of various diseases and disorders including hypertension, hyperlipidemea, bladder stone and gastric ulceration (Bunyapraphatsara, 1987). It was demonstrated that roselle could be used as an antispasmodic drink and antihypertensive as well as anthelmintic in taeniasis and anti-bacterial agent (Sharaf, 1962). An aqueous extract of roselle was reported to be an effective diuretic in patients with urologic disorders (Muangmun, 1982).
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Tamarind: Thai name is Mam Kham
Tamarind is the fruit of a tall shad tree native to Asia and northern Africa and widely grown in India. The large pods contain small seeds and a sour-sweet pulp, that when dried, becomes extremey sour. Tamarind pulp concentrate is popular as a flavoring agent in East Indian and Middle Eastern cuisines, much like lemon juice is in Western culture. It seasons full-flavored foods such as chutneys, curry dishes, and pickled fish. It is an important ingredient in Thai cooking, and is available as a bottled puree, crystals or a pulpy solid that has to be soaked, kneaded and seeded.
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Jasmine : Thai name is Mali
Flower buds of the Jasmine plant, picked in the evening before they open and used as a scent in drinking water, tea and desserts.
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