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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