“Yi – ra” in Thai
Cumin is a small shrubbery herb, the fruit of which contains 2 to 4% volatile oil with a pungent odour, and which is used as a flavouring and condimint. Cumin’s therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent.

“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 rhisomes contain 1 to 2% volatile oil. Ginger’s therapeutic uses are as a carminative, antinauseant and antiflatulence agent.

“Kha” in Thai
Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes, and commonly used in Thai cooking as a flavouring. The approximately 0.04 volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents.

“Maeng-lak” in Thai
Hoary Basil is an annual herbaceous plant with slightly hairy and pale green leaves, eaten either raw or used as a flavouring, and containing approximately 0.7% volatile oil. Therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and carminative agents.

“Ta-khrai” in Thai
This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as a flavouring. Lemongrass contains 0.2-0.4 volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, antiflu and antimicrobial agent.

“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 appetiser, and has antitussive, antiflu, stomachic and antiscorbutic properties.

“Sa-ra-nae” in Thai
The fresh leaves of this herbaceous plant are used as a flavouring and eaten raw in Thai cuisine. Volatile oil contents give the plant several therapeutic uses, including carminative, mild antiseptic, local anaesthetic, diaphoretic and digestant properties.

“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 2 to4% volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.

“Ka-phrao” in Thai
Sacred Basil is an annual herbaceous plant thai resembles Sweet Basil but has narrower and oftentimes reddish-purple leaves. The fresh leaves, which are used as a flavouring, contain approximately 0.5% volatile oil, which exhibus antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachic.

“Hom, Hom-lek, Hom-daeng” in Thai
Shallots, or small red onions, are annual herbaceous plants. Underground bulbs comprise garlic-like cloves. Shallot bulbs contain volatile oil, and are used as flavouring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort, and as antithelmintic, antidiarroheal, expectorant, antitussive, diuretic and antiflu agents.

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