Herbs and vegetables

Ginger (Khing)
A flowering plant whose rhizome can be consumed
fresh, powdered, or dried as a spice. We use it as the
aromatic extract helps relieve gastrointestinal
irritation, reduces inflammation, cholesterol levels,
and assists in maintenance of healthy blood sugar levels

Galangal (Khaa)
The part used is the underground rhizome. It has no taste but a strong aroma, and is always used to make Thai curry pastes. It’s good to relive bloated stomach, promote digestion, and stimulate appetite

Turmeric (Kha Min)
The bright orange rhizome is used to impart yellow
coloring to curries. It has powerful anti-inflammatory
and antioxidant effects

Lesser Ginger or Fingerroot (Kra Chai)

A type of ginger with no defined English name. Always added to fish curries, and sometimes used as a raw vegetable after peeling

Sweet basil (Ho ra pa)
A tender annual, aromatic plant with a spicy odor and flavor used
as a vegetable and for flavoring. It has been used to treat
flatulence, abdominal cramps, colic, constipation, and indigestion.
It has a mild soothing and sedative effect that makes it useful
in the treatment of nervous irritability, depression, anxiety and
sleep difficulties

Holy basil (Ka prao)
Holy basil is different from sweet basil in that the aroma and flavor is released only in cooking. Used in fish, beef and chicken dishes. Holy bail extract has powerful antioxidant activity, in addition to demonstrated antibacterial, antifungal and anti-inflammatory properties

Lemon Basil (Mang luck)
A sweet basil with a somewhat peppery taste. Sometimes
called lemon-scented basil. Used as a vegetable and for
imparting flavor

Lemon grass (Ta Krai)
This plant looks like coarse grass, and the lower part of the stalk is used for flavoring food and tea, but also as an ingredient in certain dishes — the most famous being Tom Yum. Lemon grass is low in calories and has no cholesterol. The extract has a calming effect that could be helpful for helping with insomnia, anxiety or stress. It has been used to reduce fevers, aid with poor digestion, and to treat stomach aches, gas, bowel spasms, and diarrhea

Kaffir lime (Ma krood)
A knobby dark green citrus fruit the size of a large lime.
The valued parts are the leaves (bai magrood) and the
zest of the limes. The juice is also aromatic but is not
generally used in cooking

Kaffir lime leave (Bai ma krood)
Aromatic herb which is a key ingredient in Thai cooking. The thick leaves are dark green and shiny on one side, and pale colored and porous on the other. The fragrance is so distinct that it is irreplaceable

Long Eggplant (Ma kua yaw)
Parts used: fruit
Description: the long Thai eggplant has the same flavor
as the common purple one used in stir-fry dishes
Properties: Beneficial in reducing intestinal bleeding,
and regulating menstruation

Eggplant (Ma kua)
Parts used: fruit
Description: round white/green fruits about the size of a golf ball, essential ingredients in curry dishes
Properties: Beneficial in reducing intestinal bleeding, and regulating menstruation

Chilies (Prik)
More than ten types of chilies are used in Thai cooking.
They vary in size and color, but all are spicy. The milder
chilies used in the West can be sometimes substituted
for Thai ones. Used for flavoring

Shallot (Horm Dang)
Small red onions used in nearly every Thai dish. The shallot is a type of bulb and is best known for its anti-inflammatory activity, inhibiting free radical damage, and in fighting various chronic diseases

Spring onion (Ton Horm)
The standard long-stemmed small onion
(green and white) used in Thai food as a garnish for
soups, salads and vegetables

Pandan leaf (Bai Toey)
Long narrow green leaves of a herbaceous plant. Used in Thai cooking as both a flavoring and coloring

Lime (Ma Now)
A citrus fruit having a color between yellow and green.
The whole fruit is used in Thai food, including the peel
as a flavoring. The health benefits of lime include
improving digestion, alleviating respiratory and urinary
disorders, and providing relief from constipation