The document discusses the historical roots of Thai herbal medicine, tracing back to Indian Ayurvedic principles introduced by Buddhist monks, and mentions the oral transmission of knowledge among generations. It highlights notable herbs and spices used in Thai cooking, emphasizing their culinary and health benefits. The document also categorizes medicinal herbs based on their application: internal, external, or inhaled.

1. * While this theory has it roots in Indian Ayurvedic principles first introduced
in Thailand during the second or third centuries BC, when Buddhist monks
arrived to teach their new religion, Thais must have already been
concocting herbal remedies, as it has always been the nature of man to
discover better solutions for survival.
* In Thailand, as in other countries, the people would pass on their
knowledge orally from generation to generation. Even before this, though,
during the Khmer Empire that ruled the Northeast, it is recorded that King
Jayavarman VII ordered the establishment of 102 arokaya sala, or
traditional healing hospitals.
* In addition to the Indians, the Chinese and Egyptians were writing their
herbal treatments down in such treatises as the Sern Nong Pen Lao and
Eber Papyrus respectively, both dating back thousands of years.
* There are three basic ways to classify medicinal herbs: those taken
internally, applied externally, and inhaled. Many, though, fall under two or
even all three of these classifications.

2. Important Herbs And Spices Used In Thai Cooking
There are numerous Thai restaurants all over the world in large cities
such as Los Angles, London, New York, Paris, Tokyo and many other.
The proper combination of all these ingredients is regarded as an art
in Thailand, one that requires both skill and time.
Basil (horapha,
kaphrao, maenglak)
Horapha, kaphrao,
maenglak are varieties of
sweet basil. Horapha
seems to be the nearest
to the sweet basil used in
European tomato dishes
and Italian pesto. It
releases its aroma and
flavour only when cooked
and is used with fish, beef
and chicken.

3. Cinnamon (ob
choei)
Form the bark of a tree, the
type of cinnamon used in
Thailand is of only one kind,
that from the Cassia tree. It
is used in meat dishes and
particulary in massaman
curry a garnish.
Herbal Plants

4. Bird Chilli (phrik khi nu)
The smallest of the
chillies, of which the kind
called phrik khi nu suan is
the hottest. Chillies
stimulate blood circulation
and are reputed to help
prevent heart disease and
cancer.

5. Chilli (Phrik chi fa)
Phrik chi fa are finger
size, growing 9-12
centimetres in length, and
ether yellow, red or green.
Not as hot as the bird
chilli. There is no
discernable difference
between the colours.

6. Citron (som sa)
Its thick, very aromatic
skin is much used for
flavouring. Sour
orange juice and
orange peel would
make the best
substitute.

7. Cloves (kanphlu)
They are almost as expensive as
saffron because crops often fail, they
are much used in Western cooking
and the oil is antiseptic. Cloves are
used in massaman curry and to
chew as a relief for toothache.

8. Coriander (phak chee)
The leaves are often chosen for
decoration, with stem and roots for
seasoning. Heavily used in Asian
kitchens, the Thai kitchen is the
only one to use the roots as well.

9. Cumin (yira)
Only cumin is used in Thai
cooking, mainly in the
making of curry pastes.
Seeds look like caraway
and fennel, but taste quite
different and have to be
heated to release their
aroma.

10. Galangal (kha)
It is usually added in large pieces to impart flavour
to fish or chicken stock, or used in making curry
pastes.

11. Garlic (krathiam)
Thailand is literally overflowing with
garlic plants. The oil and the fried
garlics can be stored in a jar for
garnishing soup and for tossing
with noodles and rice.

12. Ginger (khing)
Young ginger.
pounded with a little
salt, pepper and garlic
is good too as a
marinate for chicken
or beef. Ginger is
acknowledged to
improve digestion and
to counteract nausea
and vomiting.
Herbal Plants

13. Krachai
Krachai is always
added to fish
curries, and peeled
and served as a raw
vegetable with the
popular summer rice
dish, khao chae.

14. Kaffir Lime Leaf
(bai makrut)
Imparting a unique
flavour, they can be finely
shredded and added to
salads, or torn and added
to soups and curries.

15. Lime (manao)
It is an excellent source of
vitamin C and is used to
enhance the flavour of
chilli-hot condiments, as
well as create some very
special salads and
desserts, and adorn most
dishes as a condiment.
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16. Lemongrass (takhrai)
It is indispensable for tom yam. Lemongrass oil will sooth an upset stomach
and indigestion. The base of 10-12 centimetres length of the plant is used,
with the green leafy part discarded.

17. Mint (bai
saranae)
This mint (Mentha
arvensis) is similar to
the mint used for mint
sauce in England and is
used in Thai food as a
vegetable and a
flavouring.

18. Nutmeg (luk chan)
The nut is enclosed in a very
hard brown shell. It is used in
the making of massaman curry
paste.

19. Pandan Leaf
(bai toei)
Long narrow green
leaves of a
herbaceous plant
used for flavouring
and colour. There
is no substitute of
the flavouring and
colour.

20. Pepper (prik thai)
Green peppercorns have a special
taste all their own and are available
al year round but are best towards
the end of the rainy season. Used
as flavouring.

21. Sesame (nga)
Identical to sesame seeds the world over.
In Thai cooking, sesame seeds are used
for oil and for flavouring. These tiny seeds
are rich in protein.

22. Shallot (hom daeng)
An essential ingredient in many Thai dishes because of their taste and
appearance, they can be substituted with European shallots, small red onions
or small brown onions.

23. Spring Onions (ton hom)
These green onions (Allium fistulosom) are used for garnishing soups
and salads and as vegetables.

24. Turmeric (khamin)
White turmeric, a different type, is used as a raw vegetable and resembles
ginger. It taste only slightly peppery and has a pleasant tang.

25. Anise
Anise or aniseed is a small plant related to fennel and celery. It is grown
for its seeds, which have a similar taste to liquorice. It is a different plant
to star anise.

26. Cardamom refers to a group of related spices in the same family as ginger.
Most commercial growing of cardamom is done in India, and cardamom is a
common ingredient in Indian food. Cardamom has a strong flavor, and you
don't need to add much to your food.
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