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Food
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Herbs

Garlic

"Kra-thiam" in Thai, Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as a flavoring and condiment in Thai cuisine. The bulbs contain 0.1 to 0.36% garlic oil and organic sulfur compounds. Therapeutic uses are as antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence, and cholesterol lowering agents.

Ginger

"Khing" in Thai, ginger is an erect plant with thickened, fleshy, and aromatic rhizomes. Used in different forms as a food, flavoring, and spice, ginger rhizomes contain 1 to 2% volatile oil. Ginger's therapeutic uses are as a carminative, antinauseant, and antiflatulence agent.

Greater Galanga

"Kha" in Thai, greater galanga is an erect annual plant with aromatic, ginger-like rhizomes, and commonly used in Thai cooking as a flavoring. The approximately 0.04 volatile oil content has therapeutic used as carminative, stomachic, antirheumatic, and antimicrobial agents.

"Kra-Chai"

This erect annual plant with aromatic rhizomes and yellow-brown roots is used as a flavoring. The rhizomes contain approximately 0.8% volatile oil. The plant has stomachache relieving and antimicrobial properties and therapeutic benefits as an antitussive and antiflatulence agent.

Shallot

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

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