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Galanga: Thai name is Kha
Related to giner and looks quite similar, but is pinkish and
has a distinct peppery flavor. Greater Galanga is an erect
annual plant with aromatic rhizomes, and commonly used in
Thai cookery as a flavoring. It can be eaten either raw or
cooked. It is used in curry pastes, stir-fries and soups,
and available fresh and dried.
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Pandan Leaf: Thai name is Bai Toey Hom
Long narrow green leaves of a herbaceous plant used for
flavoring and color. There is no substitute of the flavoring
and color. There is no substitute for the flavor but green
coloring may be used as a substitute for the color.
Medicinal Uses:Maintains the heart and liver in good
condition, relieves fever and soothes sore throat.
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Lemon Grass: Thai name is Ta Khrai
An aromatic herb that is used in curry pastes, stir-fries
and soups. The base of 10-12 centimeters length of the plant
is used with the green leafy part discarded. For pastes and
salads, use the tender, white portion just above the root.
Young tender lemongrass stalks can be finely chopped and
eaten, but older stalks should be cut into 3-5 centimeter
lengths and bruised before being added only as a flavoring
agent. It is indispensable for tom yam. |
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Shallot: Thai name is Hom Daeng
Shallots, or small red onions, are annual herbaceous plants.
Underground bulbs comprise garlic-like cloves. These small,
zesty, Thai red onions are sweet and aromatic. An essential
ingredient in many Thai dishes because of their taste and
appearance, they can be substituted with European shallots,
small red onions or small brown onions. Shallot bulbs
contain a volatile oil, and are used as flavoring or
seasoning agents.
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Holy Basil: Thai name is Bai Ka Phrao
This variety tastes rather like cloves, and is just as
pungent, which explains its alternative name; hot basil. The
leaves release their full flavour only when cooked. Use holy
basil as fresh as possible, in fish dishes, and beef and
chicken curries. |
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Kaffir: Thai name is Ma Krut
The leaves, peel and juice of the Kaffir Lime are used as a
flavoring in Thai cuisine. Imparting a unique flavor, they
can be finely shredded and added to salads, or torn and
added to soups and curries. Can be substituted with other
lemon-flavored herbs, but the best option is to freeze the
leaves when you can find them, as they retain all their
flavor and texture on thawing. The leaves and peel contain a
volatile oil. The major therapeutic benefit of the juice is
as an appetizer. |
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Coriander/ Cilantro :
Thai name is Phak Chee
Cilantro is the leaf of the young coriander plant,
Coriandrum sativum, an herb in the parsley family, similar
to anise. Coriander is the most common herb used in Thai
cooking. The whole plant is used--the root, stem and leaves.
The leaves are often chosen for decoration. The seeds are
roasted and then ground in a spice mill and used in curry
pastes. The leaves are used for their fresh, peppery flavor,
and as a garnish. |
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