Thai Herbs in Thai Food : Part 3

Basil (Kra - Prao)
Kra prao or sacred basil is used in Kaeng Pha, Kaeng Kae and some spicy fried meat dishes to reduce the savory of the fish meat. Fresh leaves are sprinkled on food before removing from heat.

Medical application
- carminative
- reduce sugar in blood
- release tension
- stomachic

Food application of Kra Prao

• Khao Phad Kra Prao

Mint (Sa - Ra - Nae)

The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine, mint is used on lamb dishes, while in British cuisine and American cuisine, mint sauce and mint jelly are used, respectively.

Mint is a necessary ingredient in Touareg tea, a popular tea in northern African and Arab countries.

Alcoholic drinks sometimes feature mint for flavor or garnish, such as the Mint Julep and the Mojito. Crème de menthe is a mint-flavored liqueur used in drinks such as the grasshopper.

Mints are used as food plants by the larvae of some Lepidoptera species including Buff Ermine.

Medical application

Mint was originally used as a medicinal herb to treat stomach ache and chest pains, and it is commonly used in the form of tea as a home remedy to help alleviate stomach pain. 

Sweet basil (Ho Ra Pa)

Sweet basil is used as vegetable supplement and also odor seasoning in spicy recipes; Kaeng Phed and Phad Phed. 

Medical application
- carminative

Food application of Sweet basil

• Kaeng Khiao Wan Kai

Pepper (Prik Thai)

Pepper is popularly found in every kind of chilli pastes, in soup together with coriander root and garlic and as well sprinkle for good smell. It is normally used in cooking of Kaeng Phed, Kaeng Pa and Phad Phed. 

Medical application
- carminative
- expectorant
- diuretic
- stomachic /colic
- digestive

Food application of Pepper

• Kaeng Khiao Wan Kai
• Beef Masaman
• Kaeng Liang
• Kai Phad Phed
• Kai Phad Phed
• Phanaeng Kai
• Khao Phad Kra Prao

Coriander (Pak Chee)

This plant can be used by every part; plant, root, leaves and fruits. Normally, the coriander leaves are sprinkled to season the food, while the coriander fruits are mixed in the soup and curry for good smell and its root is used together with garlic in soup and some kind of snacks and desserts.

Medical application
- carminative
- diuretic

Food application of Coriander

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

Thanks : Thaifoodtoworld.com and Wikipedia

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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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