Thai Herbal Plants And Its Medicinal Values

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While this theory has it roots in Indian
Ayurvedic principles first introduced in Thailand
during the second or third centuries BC, when
Buddhist monks arrived to teach their new
religion, Thais must have already been concocting
herbal remedies, as it has always been the nature
of man to discover better solutions for survival.
In Thailand, as in other countries, the
people would pass on their knowledge orally from
generation to generation. Even before this,
though, during the Khmer Empire that ruled the
Northeast, it is recorded that King Jayavarman
VII ordered the establishment of 102 arokaya
sala, or traditional healing hospitals. In
addition to the Indians, the Chinese and
Egyptians were writing their herbal treatments
down in such treatises as the Sern Nong Pen Lao
and Eber Papyrus respectively, both dating back
thousands of years. There are three basic ways
to classify medicinal herbs those taken
internally, applied externally, and inhaled.
Many, though, fall under two or even all three of
these classifications.
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Important Herbs And Spices Used In Thai Cooking
There are numerous Thai restaurants all over the
world in large cities such as Los Angles, London,
New York, Paris, Tokyo and many other. The proper
combination of all these ingredients is regarded
as an art in Thailand, one that requires both
skill and time.
Basil (horapha, kaphrao, maenglak)? Horapha,
kaphrao, maenglak are varieties of sweet basil.
Horapha seems to be the nearest to the sweet
basil used in European tomato dishes and Italian
pesto. It releases its aroma and flavour only
when cooked and is used with fish, beef and
chicken.
3
Cinnamon (ob choei) Form the bark of a tree,
the type of cinnamon used in Thailand is of only
one kind, that from the Cassia tree. It is used
in meat dishes and particulary in massaman curry
a garnish.
Herbal Plants
4
Bird Chilli (phrik khi nu)? The smallest of the
chillies, of which the kind called phrik khi nu
suan is the hottest. Chillies stimulate blood
circulation and are reputed to help prevent heart
disease and cancer.
5
Chilli (Phrik chi fa)? Phrik chi fa are finger
size, growing 9-12 centimetres in length, and
ether yellow, red or green. Not as hot as the
bird chilli. There is no discernable difference
between the colours.
6
Citron (som sa)? Its thick, very aromatic skin
is much used for flavouring. Sour orange juice
and orange peel would make the best substitute.
7
Cloves (kanphlu)? They are almost as expensive
as saffron because crops often fail, they are
much used in Western cooking and the oil is
antiseptic. Cloves are used in massaman curry and
to chew as a relief for toothache.
8
Coriander (phak chee)? The leaves are often
chosen for decoration, with stem and roots for
seasoning. Heavily used in Asian kitchens, the
Thai kitchen is the only one to use the roots as
well.
9
Cumin (yira)? Only cumin is used in Thai
cooking, mainly in the making of curry pastes.
Seeds look like caraway and fennel, but taste
quite different and have to be heated to release
their aroma.
10
Galangal (kha)? It is usually added in large
pieces to impart flavour to fish or chicken
stock, or used in making curry pastes.
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Garlic (krathiam)? Thailand is literally
overflowing with garlic plants. The oil and the
fried garlics can be stored in a jar for
garnishing soup and for tossing with noodles and
rice.
12
Ginger (khing)? Young ginger. pounded with a
little salt, pepper and garlic is good too as a
marinate for chicken or beef. Ginger is
acknowledged to improve digestion and to
counteract nausea and vomiting.
Herbal Plants
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Krachai Krachai is always added to fish curries,
and peeled and served as a raw vegetable with the
popular summer rice dish, khao chae.
14
Kaffir Lime Leaf (bai makrut)? Imparting a
unique flavour, they can be finely shredded and
added to salads, or torn and added to soups and
curries.
15
Lime (manao)? It is an excellent source of
vitamin C and is used to enhance the flavour of
chilli-hot condiments, as well as create some
very special salads and desserts, and adorn most
dishes as a condiment.
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Lemongrass (takhrai)? It
is indispensable for tom yam. Lemongrass oil will
sooth an upset stomach and indigestion. The base
of 10-12 centimetres length of the plant is used,
with the green leafy part discarded.
17
Mint (bai saranae)? This mint (Mentha arvensis)
is similar to the mint used for mint sauce in
England and is used in Thai food as a vegetable
and a flavouring.
18
Nutmeg (luk chan)? The nut is enclosed in a very
hard brown shell. It is used in the making of
massaman curry paste.
19
Pandan Leaf (bai toei)? Long narrow green leaves
of a herbaceous plant used for flavouring and
colour. There is no substitute of the flavouring
and colour.
20
Pepper (prik thai)? Green peppercorns have a
special taste all their own and are available al
year round but are best towards the end of the
rainy season. Used as flavouring.
21
Sesame (nga)? Identical to sesame seeds the
world over. In Thai cooking, sesame seeds are
used for oil and for flavouring. These tiny seeds
are rich in protein.
22
Shallot (hom daeng)? An essential ingredient in
many Thai dishes because of their taste and
appearance, they can be substituted with European
shallots, small red onions or small brown onions.
23
Spring Onions (ton hom)? These green onions
(Allium fistulosom) are used for garnishing soups
and salads and as vegetables.
24
Turmeric (khamin)? White turmeric, a different
type, is used as a raw vegetable and resembles
ginger. It taste only slightly peppery and has a
pleasant tang.
25
Anise Anise or aniseed is a small plant related
to fennel and celery. It is grown for its seeds,
which have a similar taste to liquorice. It is a
different plant to star anise.
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Cardamom refers to a group of related spices in
the same family as ginger. Most commercial
growing of cardamom is done in India, and
cardamom is a common ingredient in Indian food.
Cardamom has a strong flavor, and you don't need
to add much to your food.
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