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(No Common English Name): 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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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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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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Kaffir Lime Leaf: Thai
name is Bai Ma Krut
From the kaffir lime, which has virtually no juice these
fleshy green and glossy leaves resemble a figure eight.
Imparting a unique flavour, they can be finely shredded and
added to salads, or torn and added to soups and curries. Can
be substituted with other lemon-flavoured herbs, but the
best option is to freeze the leaves when you can find them,
as they retain all their flavour and texture on thawing
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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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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,
includingcarminative, mild antiseptic, local anesthetic,
diaphoretic and digestant properties. |
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