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Food |
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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