Chili
The popular types of chili are used for cooking, Hot Chili, red, green and yellow, chili, peppers, etc., which differ in the amount of its spicy flavor. Chilli can be used either fresh or dried, or requires soaking in vinegar and every dish that tastes pungent and spicy. Some are used for smell and the reduction of salt and also the color of the decoration.
Benefit
- Gastrointestinal --
- To protect cancer
- Carmina
- Expectorant
- ReliefPain
- Sickness Relief
Chili's in Thai Food
- Tom Yum Kung
- Tom Kha Kai
- Khiao Kaeng Wan Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Kai Phanaeng
- Som Tum
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya Pla
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Coriander
This equipment can be used by any party, plants, roots, leaves and fruits. Normally, the coriander leaves are sprinkled onSeasonal foods, cilantro, while the fruits are mixed in curry soup and a nice smell and its root is used together with garlic in soup and some sort of snacks and sweets.
Benefit
- Carmina
- Diuretics
The use of coriander in Thai Food
- Tom Kha Kai
- Khiao Kaeng Wan Kai
- Kai Phad Phed
- Kai Phanaeng
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Cumin
Toasted cumin and aims to make chili paste, in someCurry, Kaeng Phed and Kaeng Kaeng Wan.
Benefit
- Carmina
- Expectorant
The use of cumin Thai Food
- Khiao Kaeng Wan Kai
- Beef Masaman
- Kai Phanaeng
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Galangal
Galangal is both a vegetable and fresh flowers, and rhizomes. The rhizome is very hard to clear and easy to season many recipes for chili paste, the fresh rhizome is found to be good in Tom KhaKai.
Benefit
- Carmina
- Lock the growth of tumor cells
- Anti-fungi, bacteria and yeasts
Use Galangal in Thai Food
- Tom Yum Kung
- Tom Kha Kai
- Khiao Kaeng Wan Kai
- Beef Masaman
- Kai Phad Phed
- Kai Phanaeng
- Khao Phad Kra Prao
- Nam Ya Pla
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