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

Krapao

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

Advantages

- Reduce sugar in blood

- Loosen the tension

- Stomach

Kra Prao use in Thai Food:

- Khao Phad Kra Prao

Lemon

Lemon juice is used to make a sour taste in Tom Yam, Som Tum, Phla, salads and many spicy red pepper pasteand lemon juice for drinks.

Advantages

- Expectorant

- Carmina

- Antiscorbutic

The use of lemon in Thai Food:

- Tom Yum Kung

- Tom Kha Kai

- Som Tum

Lemongrass

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

Advantages

- Anti-bacteria, yeast fungus, --

- Diuretics

Use in Lemongrass Thai Food:

- Tom YumKung

- Tom Kha Kai

- Khiao Kaeng Wan Kai

- Beef Masaman

- Kai Phad Phed

- Kai Phanaeng

- Nam Ya Pla

Pepper

Pepper is commonly found in all types of red pepper paste into the soup with coriander, garlic and root and sprinkle with a good scent. It is normally used in the kitchen of Kaeng Phed, Kaeng Pa and Phad Phed.

Advantages

- Expectorant

- Diuretics

- Stomach / Colic

- Gastrointestinal --

Pepper's in ThaiFood:

- Khiao Kaeng Wan Kai

- Beef Masaman

- Kaeng Liang

- Kai Phad Phed

- Kai Phanaeng

- Khao Phad Kra Prao

Pumpkin

Young leaves and flowers are blanched or boiled, with the extra red pepper paste. Its flowers are used as ingredients in Kaeng Som and Kaeng Lienga. In addition, mature gourds are used in different dishes, both soups and stir-fries. It 'also good for many sweets recipes, pumpkin cooked in syrup and pumpkinCoconut syrup.

Advantage

- Beta-Carotene

Pumpkin-use in Thai Food:

- Kaeng Liang

Shallot

Shallots are used to cut meat and spices, salt, and also as a main ingredient in chilli paste for Kaeng Phed, Tom Kloong, Kaeng Lienga, Tom Yam, lhun, Yam, Larb and Nam Prik and some sweets.

Advantages

- Stomach

- Catarrh relief

Using Shallots in Thai Food:

- Tom Yum Kung

- Khiao Kaeng Wan Kai

- BeefMasaman

- Kaeng Liang

- Kai Phad Phed

- Kai Phanaeng

- Phad Thai

- Khao Phad Kra Prao

- Nam Ya Pla