Tamarind
An acidic tropical fruit that resembles a bean pod. It is usually sold dried or pulped. To make tamarind juice, take 25g/1oz of tamarind or about 2 stock cube-size pieces and leave to soak in 150 ml/1/4 pint 2/3 cup warm water for about 10 minutes. Squeeze out as much tamarind juice as possible by pressing all the liquid through a sieve and use as in the recipes such as Massaman Beef [Massaman Neur] .

The leaves and seeds of the coriander plant are one of the most essential in Thai cooking. The root is also used, often pounded with garlic and other ingredients, to make a marinade. It is widely used as topping of many thai recipes such as Fried Fish with Tamarind Sauce [Pla Rad Prik], Thai Steamed Curried Fish [Haw Mok], etc.

Chilli or Phrik in Thai

Chilli is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a , carminative and anti flatulence agent, and digestant.

There are many different kinds of chillies. The small, red and green fresh chillies, known as Thai or bird’s eye, are extremely hot. Larger varieties are slightly milder. The ‘fire’ comes from the seeds so discard them if a milder flavour is preferred. Chillies contain volatile oil that can irritate the skin and cause eyes to burn. Always wash your hands immediately after using them. It is widely used in many thai recipes which are Spicy Soup with Prawn and Lemon Grass [Tom Yum Koong], Papaya Salad [Som Tum, etc.

Ginger or Khing in Thai

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 as a carminative, antinauseant and antiflatulence agent.

A root of Chinese and Indian origin. It is always used fresh rather than dried and should be peeled and chopped or crushed before cooking. It is available in supermarkets. Look for shiny fat roots that aren’t wrinkled or shrivelld. Though not used as frequently as galangal in Thai cooking, ginger makes a good alternative to galangal.

Turmeric or Kha-min in Thai

Turmeric is a member of the ginger family, and provides yellow colouring for Thai food. The rhizomes contain a 3-4% volatile oil with unique aromatic characteristics. Turmeric’s therapeutic properties manifest as a carminative, antiflatulence and stomachic.

Lemongrass or Ta-khrai in Thai

This erect annual plant resembles a coarse gray-green grass. Fresh leaves and grass are used as flavouring. Lemongrass contains a 0.2-0.4 volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, anti flu and antimicrobial agent.

Also known as citronella, lemon grass has long pale green stalks and a bulbous end similar to a spring onion. Only the bottom 12cm/5in is used. It has a woody texture and an aromatic lemony scent. Unless finely chopped, it is always removed before serving because it is so fibrous. It is used as ingredient of one of the most famous thai recipe which is Spicy Soup with Prawn and Lemon Grass [Tom Yum Koong].

Wild Ginger or Krachai in Thai

This erect annual plant with aromatic rhizomes and yellow-brown roots, is used as a flavouring. The rhizomes contain approximately 0.8% volatile oil. The plant has stomach ache relieving and antimicrobial properties, and therapeutic benefits as an antitussive and antiflatulence agent.

Lime or Ma-nao in Thai

Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin , scientifically proven antiinflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, anti flu, stomachic and antiscorbutic properties.

Kaffir Lime or Ma-krut in Thai

The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain a volatile oil. The major therapeutic benefit of the juice is as an appetizer.

This is similar to the common lime but has a knobby skin. The zest of the fruit is often used and the dark glossy green leaves from the tree impart a pungent lemony-lime flavor to soups, curries and other dishes. You can buy them fresh in Oriental stores. They keep well and can be frozen. Dried Kaffir limes are also available. Red Curry with Roasted Duck [Kang Phed Ped Yang] and Thai Steamed Curried Fish [Haw Mok] are thai recipes use this herb.

Pepper or Phrik-Thai in Thai

Pepper is a branching, perennial climbing plant from whose fruiting spikes both white and black pepper are obtained. Used as a spice and condiment, pepper contains a 2-4% volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.