Thai Herbs - Kraprao, lemon, lemon grass, pepper, squash and shallots in Thai cuisine

Krapao

Kra Prao or holy basil is used in Kaeng Pha, Kaeng Kae and some spicy fried meat dishes to reduce the smell of fish meat. Fresh leaves are sprinkled on food before removing from heat.

Advantages:

- Reducing blood sugar

- Release the tension

- Stomach

Kra Prao use in Thai cuisine:

- Khao Phad Kra Prao

Lemon

Lemon juice is used for bitterness in Tom Yam, Som Tum, phlA, salads and make a lot of chili paste andEven the lemon juice for drinks.

Advantages:

- Expectorant

- Carmine

- Antiscorbutic

Lemon Use in Thai cooking:

- Tom Yum Kung

- Tom Kha Kai

- Som Tum

Lemon Grass

Lemon grass is spicy and bitter and used to flavor food and Thai as the main ingredient of any recipe Kaeng Phed, salads and spicy Tom Yam.

Advantages:

- Yeast anti-bacterial, fungal,

- Diuretics

Lemon Grass in Thai cuisine:

- Tom YumKung

- Tom Kha Kai

- Green Curry Kai

- Beef Masaman

- Kai Phad Phed

- Kai Phanaeng

- Nam Ya Pla

Pepper

Pepper is popularly found in every type of chili paste in the soup with coriander root, garlic, and sprinkle in a good smell. And 'normally used in cooking Phed Kaeng, Kaeng Pa and Phad Phed.

Advantages:

- Expectorant

- Diuretics

- Stomach / Colic

- Digestive

Thai Pepper'sFood:

- Green Curry Kai

- Beef Masaman

- Kaeng Liang

- Kai Phad Phed

- Kai Phanaeng

- Khao Phad Kra Prao

Pumpkin

fresh young leaves and flowers are blanched or boiled, add the chili paste. Its flowers are used as ingredients in Kaeng Som and Kaeng Lienga. Also, the pumpkins mature in many dishes, both soups and fried foods are used. It 'also good to make many desserts recipes, pumpkin cooked in syrup and pumpkinCoconut syrup.

Advantage:

- Beta-carotene

Thai Food Pumpkin:

- Kaeng Liang

Shallot

Shallots are used to cut meat and savory spices as main ingredient in chili paste Kaeng Phed Tom Kloong, Kaeng Lienga Tom Yam Lhuys, Yam, and Nam prik Larb and some sweets.

Advantages:

- Stomach

- Relief phlegm

Shallot use in Thai cuisine:

- Tom Yum Kung

- Green Curry Kai

- BeefMasaman

- Kaeng Liang

- Kai Phad Phed

- Kai Phanaeng

- Phad Thai

- Khao Phad Kra Prao

- Nam Ya Pla

Thai Herb - Chili, Coriander, Cumin and Galangal in Thai cuisine

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