Herbs and Spices of Thaifoods?

Chilli: “Phrik” in Thai: พริก
Chilli 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 stomachic, carminative and ant flatulence agents, and digest ant

Garlic: “Kra-thieam” in Thai: กระเทียม
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, ant flatulence and cholesterol lowering agents

Ginger: “Khing” in Thai: ขิง
Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Use 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 ant flatulence agent

Galangal: “Kha” in Thai: ข่า
Greater Galangal 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, ant rheumatic and antimicrobial agents

Kaffir Lime fruits: “Ma-Krut” in Thai: มะกรูด
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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What is Thaifoods?

THAI FOODS

Thai food is widely known for being hot and spicy since almost all Thai food is cooked
with basic ingredients such as garlic, chillies, lime, juice, lemon grass and fresh coriander
leaf and fermented fish sauce or shrimp paste to make it salty
Since rice is the staple food in Thailand, it is usually eayen at every meal with soups,
curries fried vegetables and "Nam Phrik" Nam Phtik is a hot sauce prepared in a variety
of ways and differs from region to region, "Nam Phrik Pla Pon" is a ground dried fish and
chilli, sauce, "Nam Phrik Pla Raa" is a fermented fish,chilli sauce, "Nam Phrik Kapi"
is a shrimp paste and chilli , sauce, "Nam Phrik Oong" is a minced pork, tomato and chilli
sauce. In general, the basic ingredient of nam phrik incllude shrimp paste, garilic, chilli
fermented fish sauce and lemon juice
Other common seasoning in Thai food include galingale black pepper, ground peanut
tamarind juice, ginger and coconut milk. As a result, It takes hours to prepare a proper
Thai meal in the traditional way as it involves so much peeling and chopping and pounding
so it needs time to prepare in advance.
In fact, Thai food varies from region to region, for example , glutinous or sticky rice is
more popular in the North and Northeast than steamed rice,. Moreover, in some rural
areas certain insects are also eaten crickets, silk worm larvae. At the same time Thai
desserts are often made from sticky rice or coconut milk, flour, egg and coconut sugar
while a variety of fruit is available all the year round.
Though the major portion of Thai food is described as being spiced and chilli hot, it
currently enjoys worldwide popularity especically the exotic "Tom Yam Kung" a uniquely
pi quant prawn soup that is renowned for its of Thai cuisines can be amended to suil
individual desire, for example, by reducing the amount of chillies in certain dishes to
lower the "heat" or increasing amounts of limie juice to increas sourness. Visitors again
whenever their favourite dishes are available.