Herbs & Spices in Thai Cooking
Ginger
Commonly mistaken as a spice, ginger is actually an herb with a strong distinctive flavour. For over 2000 years, ginger has been used in Chinese medicine as it can cure and ease a variety of gut problems, such as ulcerative and acid reflux and it is also known to kill cancer cells and alleviate brain inflammations. In addition, it is known to help energy circulate around the body, while increasing the individual’s metabolic rate.
Lemongrass
Lemongrass is believed to have originated from Nepal and comes from the grass family. Lemongrass is commonly used in Asian cooking because of its citrus, ginger-like taste in food and also for its medicinal properties. It is known to prevent damage to cells that can lead to long-term disease such as heart disease or arthritis. It slows down certain types of cancer cells. When brewed as tea, lemongrass can be used to treat blood pressure and cleanse the body, detoxifying the digestive tract, bladder, kidney, pancreas, and liver.
Turmeric
Turmeric is a spice used in South-East Asia, coming from the same family as ginger. For over hundreds of years, turmeric has been recognized by the Chinese and as having medicinal benefits. Turmeric is known to help treat heart disease, osteoarthritis pain and also health problems related to inflammation. Turmeric also reduces the risk of blood clots.
Chilli (phrik)Good for blood Pressure, Heart and respiration |
Garlic (kra-thiam)Flavouring and stimulating appetite |
Kaffir lime (ma-krood)Flavouring and stimulating appetite |
Lime (ma-now)Anti-inflammatory and good for digestion |
Mint (sa-ra-nae)Mind anti-septic, local anaesthetic and diaphoretic |
Pepercorn (phrik-thai)Carminative, Diuretic, antipyretic and diaphoretic |
Thai basil (ka-phrao)Carminative, diaphoretic, expectorant and stomachic |
