Marsh Mint (Sa-ra-nae)

The fresh leaves are used as a flavouring and eaten raw in Thai cuisine. Volotile oil contents give the  plant severl theraputic uses, including caraminitve, mild anticeptic, local anaesthetic, diophoretic and  digentant properties.

Kaffir Lime (Makrut)

The leaves, peel and juice of  the Kaffir Lime are used as flavouring in Thai cuisine. The leeves and peel contain volatile oil. The major theraputic benefit of the juice is as  an appertiser.

Sacred Basil (Ka-phrao)

Sacred Basil is an anual herbaceous plant that resembles Sweet Basil but has a narrower and reddish-purple leaves. The fresh leaves, which are used as flavouring, contain approximately 0.5% volatile oil, which exhibits antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachic.

Lime (Ma-nao)

Lime is used principally as a  garnish for fish and meat dishes. The fruit contains Hesperiden and Naringin, scientifically proven antiflammatory flavanoids. Lime juice is used as an appetiser, and has antitussive, antiflue, stomachic and  antiscorbutic properties.

Greater Galanga (Kha)

Greater Gananga is commonly used in Thai cooking as a flavouring. The approximately 0.04% volatile oil content has theraputic uses as carminative, stomachic, antirheumatic and antimicrobial agents.

Garlic (Kra-thiam)

Dried mature garlic bulbs are used as a flavouring and condument in Thai cousine. The bulbs contain 0.1 to 0.36% garlic oil and organic  sulphur compounds. Theraputic uses are as antimicrobial, diaphoretic, diuretic, expectorant,  anti-flatulance and cholesterol lowering agents.

Chili (Phrik)

Chilli is used for garnishing and flavouring in Thai dishes. there are many different speciaes of chilli. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system.  blood pressure and heart. Other thereputic uses include being a stomochic, carminative and antiflatulence agent, and digestant.

Lemongrass (Takhrai)

This erectannual plant resembling a course grey-green grass is used as a flavouring. Lemongrass contains 0.2 -  0.4% volatile oil. Theraputic propertiesare as a diuretic, emmanagogue, anti flatuance, antiflue and  antimicrobial agent.

Sweet Basil (Ho-ra-pha)

Its fresh leaves are either eaten  raw or used as flavouring in Thai cooking.volatile content varies between varieties. theraputic properties are as a carminative, diaphoretic,  expectorant, digenstant and stomachic agents