Chili
The popular species of chili used for cooking are hot chili, red, green and yellow chili, sweet pepper, etc. which are different in the levels of its spicy tastes. Chili can be used both fresh and dried or pickling in vinegar and to every dish that requires hot and spicy tastes. Some are used for smelling and reducing savory and as well to color the decoration.
Benefit
- Digestive
- To protect cancer
- Carminative
- Expectorant
- Relief pain
- Relief sickness
Chili Use in Thai Food
- Tom Yum Kung
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Phanaeng Kai
- Som Tum
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya Pla
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Coriander
This plant can be used by every part; plant, root, leaves and fruits. Normally, the coriander leaves are sprinkled to season the food, while the coriander fruits are mixed in the soup and curry for good smell and its root is used together with garlic in soup and some kind of snacks and desserts.
Benefit
- Carminative
- Diuretic
Coriander Use in Thai Food
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Kai Phad Phed
- Phanaeng Kai
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Cumin
Cumin is roasted and pounded to make chili paste in some curries, Kaeng Phed and Kaeng Khiao Wan.
Benefit
- Carminative
- Expectorant
Use in Thai Food Cumin
- Kaeng Khiao Wan Kai
- Beef Masaman
- Phanaeng Kai
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Galangal
Galangal is used both its flowers as vegetables and fresh and hard rhizomes. The hard rhizome is very spicy and good to season many recipes of chili pastes; the fresh rhizome is found good in Tom Kha Kai.
Benefit
- Carminative
- Stops the growth of cancer
- Antifungal, bacterial and yeast
Galangal Use in Thai Food
- Tom Yum Kung
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kai Phad Phed
- Phanaeng Kai
- Khao Phad Kra Prao
- Nam Ya Pla
Wevangti
Source: www.articletrader.com
