Chili
The most popular species of chili used to cook chili, red, yellow and green chili, peppers, etc., which are different levels of its spicy flavor. Chili can be used both fresh and dried or pickling in vinegar and for each dish, hot and spicy flavors are needed. Some are used for smell and reducing salt and also the color of the decoration.
Benefit
- Digestive
- To protect cancer
- Carmine
- Expectorant
- ReliefPain
- Relief of disease
Chili Thai cuisine
- Tom Yum Kung
- Tom Kha Kai
- Green Curry Kai
- Beef Masaman
- Kaeng Liang
- Kai Phad Phed
- Kai Phanaeng
- Som Tum
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya Pla
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Coriander
This equipment can be used anywhere, plant, roots, leaves and fruits. Normally, the coriander leavesirrigated, the food of the season, while the coriander and curry soup mixed good smell and its root is used in desserts, along with the garlic soup and some kind of snack e.
Benefit
- Carmine
- Diuretics
Use cilantro in Thai Food
- Tom Kha Kai
- Green Curry Kai
- Kai Phad Phed
- Kai Phanaeng
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Cumin
The cumin is toasted and groundmake some chili paste curry Kaeng Phed and Green Curry.
Benefit
- Carmine
- Expectorant
Use in cooking Thai Cumin
- Green Curry Kai
- Beef Masaman
- Kai Phanaeng
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Galanga
Galangal is both flowers and vegetables and fossil rootstock used. The rhizome is very sharp and hard season for a good many recipes for chili paste, the fresh rhizome isTom Kha Kai in well
Benefit
- Carmine
- Blocking the growth of cancer
- Anti-fungal, bacterial and yeast
Galangal used in Thai cuisine
- Tom Yum Kung
- Tom Kha Kai
- Green Curry Kai
- Beef Masaman
- Kai Phad Phed
- Kai Phanaeng
- Khao Phad Kra Prao
- Nam Ya Pla
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