Chili
The most popular species of chili used to cook chili, red, yellow and green chili, peppers, etc., which are different levels of its spicy flavor. Chili can be used both fresh and dried or pickling in vinegar and for each dish, hot and spicy flavors are needed. Some are used for smell and reducing salt and also the color of the decoration.
Benefit
- Digestive
- To protect cancer
- Carmine
- Expectorant
- ReliefPain
- Relief of disease
Chili Thai cuisine
- Tom Yum Kung
- Tom Kha Kai
- Green Curry 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 anywhere, plant, roots, leaves and fruits. Normally, the coriander leaves sprinkled onSeason the food, while the coriander mixed in the soup and the curry is good for the smell and its root used together with garlic in soup and some sort of snacks and sweets.
Benefit
- Carmine
- Diuretics
Use cilantro in Thai Food
- Tom Kha Kai
- Green Curry Kai
- Kai Phad Phed
- Kai Phanaeng
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Cumin
The cumin is toasted and crushed to make some chili pasteCurry and Green Curry Kaeng Phed.
Benefit
- Carmine
- Expectorant
Use in cooking Thai Cumin
- Green Curry Kai
- Beef Masaman
- Kai Phanaeng
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Galanga
Galangal is both flowers and vegetables and fossil rootstock used. The rhizome is very sharp and hard season for a good many recipes for chili paste, the fresh rhizome is in good Tom KhaKai.
Benefit
- Carmine
- Blocking the growth of cancer
- Anti-fungal, bacterial and yeast
Galangal used in Thai cuisine
- Tom Yum Kung
- Tom Kha Kai
- Green Curry Kai
- Beef Masaman
- Kai Phad Phed
- Kai Phanaeng
- Khao Phad Kra Prao
- Nam Ya Pla
