Thai herbs

Thai food is currently enjoying an international vogue. 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 following are some essential herbs and spices used in Thai cooking. The proper combination of all these ingredients is regarded as an art in Thailand, one that requires both skill and time. The preparation of a single sauce can take hours of grinding, tasting and delicate adjustment until the exact balance of flavours is achieved. Only then, can the true glory of Thai cooking be fully appreciated

Galanga

Galanga: "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.

Hoary Basil

Hoary Basil: "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.