Amazing Thai Herbs and Spices
Many herbs and spices used in Thai cuisine have beneficial medicinal properties. Herewith
some examples (you can find explanation of some technical terms below)
TURMERIC (Curcuma, Indian Saffron, Yellow Root)
"Kha-min" in Thai Turmeric is a member of the ginger family, and provides yellow colouring for Thai food. The
rhizomes contain 3 - 4 % volatile oil with unique aromatic characteristics. Turmeric's therapeutic properties
manifest as a carminative, anti-flatulent and stomachic.
SWEET BASIL (Common 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, which is aniseed like, in Thai cooking. Volatile oil content varies according to different
varieties. Therapeutic properties are as carminative, diaphoretic, expectorant, digestant and stomachic agents.
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 volatile oil, and are used as flavouring or seasoning
agents. Therapeutic properties include the alleviation of stomach discomfort, and as anti-helminthic,
antidiarrheal, expectorant, antitussive, diuretic
SACRED BASIL (Holy Basil)
"Ka-phrao" in Thai Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and
oftentimes 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 and anti-flu agents.
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 2-4 % volatile oil. Therapeutic uses
are as carminative, antipyretic, diaphoretic and diuretic agents.
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.
LIME (Common 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 anti-inflammatory flavonoids. Lime juice is used as an appetizer, and has
antitussive, anti-flu, stomachic and antiscorbutic properties.
LEMON GRASS (Lapine)
"Ta-khrai" in Thai This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used
as a flavouring. Lemongrass contains 0.2-0.4 % volatile oil. Therapeutic properties are as a diuretic,
emmenagogue, anti-flatulence, anti-flu and antimicrobial agent.
"KRA-CHAI" in Thai
(No Common English Name) 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 stomachache relieving and
antimicrobial properties, and therapeutic benefits as an antitussive and anti-flatulence agent.
KAFFIR LIME (Leech Lime, Mauritus Papeda, Porcupine Orange)
"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 volatile oil. The major therapeutic benefit of the juice is as an appetizer.
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.
GREATER GALANGA(False Galangal, Galangal)
"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, anti-rheumatic and antimicrobial agents.
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 rhizomes contain 1 to 2 % volatile oil. Ginger's therapeutic uses are as a
carminative, anti-nauseate and anti-flatulence agent
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 0.1 to 0.36 % garlic
oil and organic sulfur compounds. Therapeutic use are as antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence and cholesterol lowering agents.
CUMIN (Cummin, Zeera)
"Yi-ra" in Thai Cumin is a small shrubbery herb, the fruit of which contains 2 to 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.
CHILLI
"Phrik" in Thai Chilli 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 stomachic, carminative
and anti-flatulence agent, and digestive
Technical Terms: Thai Herbs and Spices
Anthelmintic:
Antidiarrheal:
Anti-dysentery:
Anti-flatulence:
An agent destructive to gastro-intestinal tract parasites
An agent effective in combatting diarrhea
Preventing, alleviating or curing dysentery
Relieving or preventing excessive amounts of gas or air in the
stomach or intestine
Antiemetic
(Anti-nausea):
An agent preventing or alleviating nausea or vomiting
Anti-inflammatory: Counteracting or suppressing inflammation
Antipyretic :
Relieving or reducing fever
Antitussive :
Relieving or preventing coughing
Antispasmodic:
Relieving muscular spasms
Anti-astringent : Causing usually local contractions after topical application
Antiscorbutic:
Effective in the relief or prevention of scurvy
Carminative :
Relieving flatulence
Digestant :
Assisting or stimulating digestion
Diaphoretic:
Pertaining to, characterised by, or promoting perspiration
Diuretic :
Increasing the secretion of urine
Expectorant :
Promoting the ejection, by spitting, of mucus or other fluids from
the lungs and trachea
Emmenagogue : An agent or measure inducing menstruation
Stomachic :
A medicine promoting functional activities of the stomach
Coconut Milk - How it's made and Nutritional value
Creamed coconut and coconut milk are made in a way surprisingly akin to their dairy counterparts.
Coconut flesh (the white part) is grated and soaked in hot water. The coconut cream rises to the top and
can be skimmed off. The remaining liquid is squeezed through a cheesecloth to extract a white liquid that
is coconut milk. By repeating this process, the coconut milk becomes thinner. The thicker version is used
for desserts and rich sauces. Thin coconut milk is used for cooking curries and soups. In the UK, fresh
coconut milk is unavailable and coconut milk is bought in cans.
A note on coconut water...
Coconut milk is different to coconut water. The latter has received a great deal of attention for its
perceived health benefits, and is an important treatment for acute diarrhoea in the developing world.
Research suggests the clear liquid has the same electrolyte balance found in isotonic drinks,
proving useful for rehydration or after long periods of intensive exercise.
Nutritional highlights
Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including
iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow's milk, coconut milk is lactose
free so can be used as a milk substitute by those with lactose intolerance. It is a popular choice with
vegans and makes a great base for smoothies, milkshakes or as a dairy alternative in baking.
Coconuts are one of those foods that oscillate between the 'good' food and 'bad' food camps. Coconut
milk, especially the lower fat variety, can be used in moderation (1-2 times per week). However, The
British Heart Foundation recommend avoiding the use of coconut oil for cooking.
Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the
form of medium chain saturated fatty acids (MCFAs) in particular, one called lauric acid. Lauric acid is
converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial
that destroys a wide variety of disease causing organisms. It is therefore now thought that consumption of
coconut milk may help protect the body from infections and viruses.
MCFAs are rapidly metabolised into energy in the liver. It is thought that unlike other saturated fats,
MCFAs are used up more quickly by the body and are less likely to be stored as fat. This does not exempt
them from contributing to heart disease - they are still a fat - but they have a different effect than saturated
fats.
The link between excessive consumption of dietary saturated fats and coronary heart disease (CHD) is
well established. Because of coconut milk's high content of saturated fatty acids, it is still seen as a food
that should be consumed in moderation.