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Chilli:
Chilli is used as garnishing and flavouring in Thai dishes.
There are many different species. All contain capsaicin,
a biologically active ingredient good to the respiratory
system, blood pressure and heart. Other therapeutic uses
include:
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"Phrik"
in Thai
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"Yi-ra"
in Thai
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Cumin:
Cumin is a small shrubbery herb, the fruit of which contains
a 2-4% volatile oil with a pungent odour, and which is used
as a flavouring and condiment. Cumin's therapeutic properties
manifest as a:
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stomachic,
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bitter tonic,
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carminative,
-
stimulant
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and astringent.
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Garlic:
Garlic is an annual herbaceous plant with underground bulbs
comprising several cloves. Dried mature bulbs are used as
a flavouring and condiment in Thai cuisine. The bulbs contain
a 0.1-0.36% garlic oil and organic sulfur compounds. Therapeutic
uses are:
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"Kra-thiam"
in Thai
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"Khing"
in Thai
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Ginger:
Ginger is an erect plant with thickened, fleshy and aromatic
rhizomes. Used in different forms as a food, flavouring
and spice. Ginger's rhizomes contain a 1-2% volatile oil.
Ginger's therapeutic uses are:
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as a carminative,
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antinauseant and
-
antiflatulence agent.
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