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Chili

Chili, "Phrik" in Thai, is an erect, branched, shrub-like herb with fruits used as garnishing and flavoring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure, and heart. Other therapeutic uses include being a stomachic, carminative, and antiflatulence agents and digestant.

Cumin

"Yi-ra" in Thai, cumin is a small shrubbery herb, the fruit of which contains 2 - 4% volatile oil with a pungent odor, which is used as a flavoring and condiment. Cumin's therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant, and astringent.

Lemon Grass

"Ta-khrai" in Thai, this erect annual plant resembles a coarse gray-green grass. Fresh leaves and grass are used as a flavoring. Lemon grass contains 0.2-0.4 volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, antiflu, and antimicrobial agent.

Lime

"Ma-nao" in Thai, lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin, scientifically proven anti-inflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, antiflu, stomachic, and antiscorbutic properties.

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