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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. |
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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 as an antimicrobial,
diaphoretic, diuretic, expectorant, anti flatulence and cholesterol
lowering agents. |
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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 flavouring, and containing
approximately 0.7% volatile oil. Therapeutic benefits include the
alleviation of cough symptoms, and as diaphoretic. |
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Kafffir: "Ma-krut"
in Thai
The leaves, peel and juice of the Kaffir Lime are used as a flavouring
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 in Thai
This erect annual plant with aromatic rhizomes and yellow-brown roots,
is used as a flavouring. The rhizomes contain approximately 0.8%
volatile oil. The plant has stomach ache relieving and antimicrobial
properties, and therapeutic benefits as an antitussive and
antiflatulence agent. |
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Lemon Grass: "Ta-khrai" in Thai
This erect annual plant resembles a coarse gray-green grass. Fresh
leaves and grass are used as flavouring. Lemon grass contains a 0.2-0.4
volatile oil. Therapeutic properties are as a diuretic, emmanagogue,
antiflatulence, anti flu 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. Lime juice is used as an appetizer, and has
antitussive, anti flu, stomachic and antiscorbutic properties. |
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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
anesthetic, diaphoretic and digestant properties. |
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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. |
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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 flavouring, 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 flavouring or seasoning agents. Therapeutic properties
include the alleviation of stomach discomfort, and as an antihelmintic,
antidiarrhoeal, expectorant, antitussive, diuretic and anti flu 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 flavouring 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 colouring
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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