Mar 26 2009

Thai Herbs - Kafffir

Kafffir: “Ma-krut” in Thai
The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. Imparting a unique flavour, they can be finely shredded and added to salads, or torn and added to soups and curries to deodorize savory smell from fish or chicken. The leaves and peel contain [...]

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Mar 26 2009

Thai Herbs - Hoary Basil

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 flavouring, and containing approximately 0.7% volatile oil. Therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and carminative agents.
Maenglak leaves are slightly hairy and paler green than [...]

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Mar 26 2009

Thai Herbs - Galanga

Galanga: “Kha” in Thai
Resembling an upturned claw, this member of the ginger family is a pale pink rhizome with a subtle citrus flavour. The approximately 0.04 volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents.
It commonly used in Thai cooking by added in large pieces to impart flavour to [...]

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Mar 26 2009

Thai Herbs - Ginger

Ginger: “Khing” in Thai
Resembling a flat hand. Ginger is 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 also is acknowledged to improve digestion and to counteract nausea and vomiting.
Always choose young fresh ginger if [...]

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Mar 26 2009

Thai Herbs - Garlic

Garlic: “Kra-thiam” in Thai
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.
Thailand is literally overflowing with garlic plants. Whole cloves, smashed garlic and garlic oil are used in almost every Thai dish.
To make garlic oil, chop a [...]

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Mar 26 2009

Thai Herbs - Cumin

Cumin: “Yi-ra” in Thai
The seed contains a 2-4% volatile oil with a pungent odour. It looks like caraway and fennel, but taste quite different and have to be heated to release their aroma. Cumin’s therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent. It is used as a flavouring and condiment. [...]

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Mar 25 2009

Thai Herbs - Chili

Chili: “Phrik” in Thai
Its fruits used as garnishing and flavouring in Thai dishes. Chillies stimulate blood circulation and are reputed to help prevent heart disease and cancer also beneficial to the respiratory system. Other therapeutic uses include being a , carminative and anti flatulence agent, and digestant.
Bird Chilli (phrik khi nu)
The smallest of [...]

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