Thai Herbs in Thai Food : Part 4

Cha-ohm (No English name)
Cha-ohm is also vegetable supplement whether boiled or steamed and also mixed with egg and fried. It is used in some curries in the north and northeast recipes; Kaeng Kae and Kaeng Lao.

Cha-phloo (No English name)

In the middle part recipe, the fresh leaves are used to wrap the tidbits of Miang khum. In the south, they are used in some curries with shrimp, fish and mussels and as well as vegetables with chilli paste.

Gord gourd (Ma Kua Puang)

The blanched leaves are delicious with chilli paste. Gord gourd is good also as ingredient in many recipes; vegetable soup, Kaeng Lieng or fried vegetable or mix with omelet.

Medical application
- intestinal stimulating
- carminative
- colic
- antipyretic
- reduce sugar in blood

Food application of Gord gourd

• Kaeng Khiao Wan Kai

Pumpkin (Fak Thong)

Fresh leaves and young flowers are blanched or boiled to supplement with the chilli paste. Its flowers are used as ingredients in Kaeng Lieng and Kaeng Som. Besides, the ripe pumpkins are used in many dishes both soups and fried dishes. It is also good to make many recipes of desserts; pumpkin boiled in syrup and pumpkin in coconut syrup.

Medical application
- beta carotene

Food application of Pumpkin

• Kaeng Liang

Cumin (Yi Ra)

Cumin is roasted and pounded to make chilli paste in some curries, Kaeng Phed and Kaeng Khiao Wan.

Medical application
- carminative
- expectorant

Food application of Cumin

• Kaeng Khiao Wan Kai
• Beef Masaman
• Phanaeng Kai

Thanks : Thaifoodtoworld.com

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