Thai Herbs in Thai Food : Part 2

Ginger (Khing)
Thai people use ginger to reduce fishes smell in many dishes; Tom Som, steam fish with lemon or fry with meat and as well ingredients in Miang (tidbits), such as Miang Kum, Miang Pla Tou, Miang Som. It is also mixed with pickling, mussels, Tai Pla, Saeng Wha, etc. Chopped ginger is tasty to fry with meat and as well Yam Pla Tu, Yam Khing, Yam Pla Kra-pong and Yam Hoy Kraeng. Pickled ginger is a good supplement to boiled rice and many types of paste. Ginger juice and ginger boiled in syrup and mixed with mung bean or sweet potato are tasty desserts. 

Medical application
- carminative
- antihistamine
- antibacterial, fungal, yeast, virus

Food application of Ginger

• Beef Masaman

Shallot (Horm - Dang)

Shallot is used to reduce meat savory and as seasoning and also the main ingredient in chilli paste for Kaeng Phed, Tom Kloong, Kaeng Lieng, Tom Yam, Lhun, Yam, Larb and Nam Prik and as well in some desserts.

Medical application
- carminative
- stomachic
- catarrh relief

Food application of Shallot

• Tom Yum Kung
• Kaeng Khiao Wan Kai
• Beef Masaman
• Kaeng Liang
• Kai Phad Phed
• Phanaeng Kai
• Phad Thai
• Khao Phad Kra Prao
• Nam Ya Pla

Onion (Horm - Yai)

Used in Kaeng Masaman, spicy salads, and soup stock.

Medical application
- carminative

Food application of Onion

• Beef Masaman

Kaffir lime (Ma - Grood)

Kaffir lime skin is one of spices mixed in chilli paste for Kaeng Phed and Phad Phed, and in Nam Prik (for Thai noodles). Kaffir lime juice is sour and used to reduce savory of meat. It is actually mixed in fermented fish paste, Kaeng Som and Kaeng Tay Po. Chopped kaffir lime leaves are used to reduce meat smell and season Kaeng Phed, Phad Phed, Chu Chee Pla, Kaeng Tom Som, Tom Yam, Hua Mok, Tam Kanoon, Khao Yam and etc.

Medical application
- carminative
- expectorant


Food application of Kaffir lime

• Tom Yum Kung
• Tom Kha Kai
• Kaeng Khiao Wan Kai
• Kaeng Khiao Wan Kai
• Kai Phad Phed
• Phanaeng Kai
• Phanaeng Kai

Krachai (No English name)

The rhizome of krachai is used in some specific mixture, almost are for fish soup; Nam Ya Pla and Kaeng Som due to the spicy and bitter taste of krachai that are good to reduce the fishes? savory and as well to other fish dishes; Phad Phed Pla.

Medical application
- carminative
- antihistamine
- antifungal, bacterial
- cardamonin to stop the growth of cancer

Food application of Krachai

• Kai Phad Phed
• Nam Ya Pla

Thanks : Thaifoodtoworld.com

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