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
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| Krachai in Thai |
(No Common English Name): 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.
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| Kafffir |
Kafffir: "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.
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