Ginger

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.

Garlic

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 as an antimicrobial, diaphoretic, diuretic, expectorant, anti flatulence and cholesterol lowering agents.

Cumin

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.

Chili

Chili: "Phrik" in Thai

     Chili is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring 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.

Holy basil

    

    Holy basil, (Latin name Ocimum sanctum), is a close relative of the herb commonly used in Western cooking. Native to India, its extract has long been used in the ancient system of Ayurvedic medicine practiced in India and other parts of Asia as a rejuvenation drug, to promote a youthful state of physical and mental health.



     In the first formal study of the herb, pharmacy researchers found that holy basil extract was effective at actively searching for and eliminating harmful molecules and protecting against damage caused by some free radicals in key organs such as the heart, liver and brain.


     The researchers, led by Dr Vaibhav Shinde from Poona College of Pharmacy, Maharashtra, India, studied the herb for anti-oxidant and anti-aging properties.

Basil

     A pungent herb much used in the Mediterranean regions and in South East Asia. Three varieties of basil are used in Thai cooking - bai kaprow (Holy or purple basil), bai horapa (sweet basil), and bai mangluk (lemon or hairy basil),

Kaffir Lime Leaves

     This is similar to the common lime but has a knobby skin. The zest of the fruit is often used and the dark glossy green leaves from the tree impart a pungent lemony-lime flavor to soups, curries and other dishes. You can buy them fresh in Oriental stores. They keep well and can be frozen. Dried Kaffir limes are also available. Red Curry with Roasted Duck [Kang Phed Ped Yang] and Thai Steamed Curried Fish [Haw Mok] are thai recipes use this herb.

Thai Lemongrass

     Thai Lemongrass, Cymbopogon Citratus, (Ta krai / Takrai / Takhrai in Thai ตะไคร้), also known as Citronella in the West, is an aromatic greyish green grass with a strong fresh lemon flavour. Thai Lemongrass has become synonymous with Thai cuisine and is widely used throughout S.E Asia as a food flavouring. Thai Lemongrass, Ta Krai, is an easily grown Annual plant whose cut stalks will keep for up to 3 weeks if placed in cold water.


     Thai Lemongrass is used extensively in Thai cooking and is an essential ingredient in Thai soups (Tom Yums) including Tom Yum Goong. Lemongrass is also used in the making of Thai Curry Pastes. The lower part of the Lemongrass stalk, or more accurately the rhizome, is the part most often used in cooking and indeed this part has the strongest flavour. For use in soups, the stalks are cut into short lengths and lightly crushed. For Curry Pastes, the Lemongrass should be finely ground using a mortar and pestle.
    
    Apart from its culinary usage, Lemongrass also has several medicinal benefits and is one of the herbs used in traditional Thai medicine.Used as a hot tea, Lemongrass will ease colds, sore throats and coughs. To make Lemongrass tea, the Lemongrass should first be ground or finely chopped. The tea should be drunk daily before meals.As a hot herb, Lemongrass will aid digestion and help to prevent flatulence, constipation and indigestion.

     Lemongrass is a natural mosquito repellent. Try to plant some near your outdoor seating area and you should be free of these uninvited guests. Some insect repellent creams also contain Lemongrass.


Benefits

     A mild sedative with antidepressant, anti-microbial, antiseptic, antioxidant and insecticidal properties. Lemon grass tea or lemon grass juice is taken to relieve fever. Lemon grass used in cooking will relieve flatulence. Adding lemon grass into food not only enhances digestion but also stimulates the immune system to fight infectious diseases. Lemon grass may be brewed as a tea and taken to increase appetite and relieve cold. Likewise, lemon grass may be added into soups and taken to relieve flatulence and to increase blood circulation.
1. As a beverage: Brew one or two stems of crushed lemon grass with the leaves removed, in some hot water. Honey or raw sugar may be added for a sweeter taste.


2. To relieve flatulence and strengthen your immune system, lightly boil 4 to 6 stems of lemon grass with about 7 cm of crushed old ginger in 1 litre of water for 10 minutes. Add 2 teaspoons molasses and honey into the brew when it is lukewarm for a sweeter more pleasant taste. Drink one cup about 250 ml 4 times a day to relieve flatulence, stimulate circulation and enhance your immune system against flu, chill and colds.


3. External Use: Lemon Grass Massage Oil for Colds and Coughs.
Lightly fried 6 to 8 stems of crushed lemon grass without the leaves in one cup of extra virgin olive oil, or sesame oil, for about 5 minutes. Pour this hot mixture into a container. Cover and leave it overnight. The lemon grass oil is ready to be used for massage. The oil may also be used a a chest rub for colds and coughs.