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Garlic
Thai name: Kra-theam (กระเทียม)
Scientific name: Allium sativum
Cloves,
smashed garlic and garlic oil are used in almost every Thai dish. Garlic
(which was also popular during the Middle Ages in Europe)
is said to have powerful anti-viral, anti-bacterial and anti-fungal
properties.
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Basil
Thai name: Kra-prao (กระเพรา)
Scientific name: Ocimum sanctum
The
Thai "horapha", "kaphrao" & "maenglak"
are varieties of sweet basil. They are used as a vegetable and for
flavoring and act as an aid to digestion.
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Tumeric
Thai name: Ka-min (ขมิ้น)
Scientific name: Curcuma longa
Used
for coloring in yellow curries, soups and other dishes. White turmeric, a
different type, is used as a raw vegetable and resembles ginger. This is
an old Thai treatment for cobra venom.
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Galangal
Thai name: Kha (ข่า)
Scientific name: Alpinia galanga
A
member of the ginger family with a subtle citrus flavor, it is usually
added in large pieces to impart flavor to fish or chicken stock, or used
in making curry pastes. It has many medical uses in Asia.
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Ginger
Thai name: Khing (ขิง)
Scientific name: Zingiber officiale
Eaten
raw or cooked and it is used widely in many Asian cuisines including
Thai. Ginger is acknowledged to improve digestion and to counteract
nausea.
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Lemongrass
Thai name: Ta-krai (ตะไคร)
Scientific name: Cymbopogon citratus
A
favorite in Thailand,
only the base of this hard grass is used, with the green leafy part
discarded. Added as a flavoring agent, it is indispensable for tom yam.
Lemongrass oil will, among other things, sooth an upset stomach and
indigestion.
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Coriander,
Cilantro, Chinese Parsley
Thai name: Phak-chee (ผักช)
Scientific name: Coriandrum sativum
The
stem and roots are for seasoning. It is said to be good for the digestive
system, reducing flatulence, stimulating the appetite and aiding the
secretion of gastric juices.
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Thai
Chilies
Thai name: Prik-kee-nhoo (พริกขี้หน)
Scientific name: Capsicum frutescens
When
thinking about Thai food, one often thinks about chili. True, the Thai
people annually consume more hot peppers than anyone in the world.
Originally from South America, chilies came to Thailand about 400 years ago.
They stimulate blood circulation and are believed to have many positive
attributes.
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Kaffir
Lime, Leech Lime
Thai name: Ma-krud (มะกรูด)
Scientific name: Citrus hystrex
The
leaves can be finely shredded and added to salads, or torn and added to
soups and curries. They are aromatic and have a fragrance similar to
lemongrass.
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Pea
Eggplant
Thai name: Ma-khue-poung
(มะเขือพวง)
Scientific name: Solanum torvum
Look
similar to green peas but pop in your mouth, releasing a strong yet
delicious taste. A must ingredient in green curries.
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Shallot
Thai name: Hom-deang (หอมแดง)
Scientific name: Allium cepa
Small
Thai red onions that are sweet and aromatic and an essential ingredient
in many Thai dishes. Used as an antiseptic and diuretic, the juice is
known to be good for coughs and colds.
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