Thai Herbs - Kraprao, Lemon, Lemon Grass, Pepper, Pumpkin and Shallots in Thai Food

Krapao

Kra Prao or holy basil is used in Kaeng Pha, Kaeng Kae and some spicy fried meat in order to reduce the smell of the fish meat. Fresh leaves are sprinkled on food before removing from heat.

Advantages:

- Reduce the sugar in the blood

- Release tension

- Stomach

Kra Prao use in Thai Food:

- Khao Phad Kra Prao

Lemon

Lemon juice is used to a sour taste in Tom Yam, Som Tum, Phla, spicy salads and many make chili paste Lemon juice, and also for drinks.

Advantages:

- Expectorant

- Carminative

- Antiscorbutic

Lemon use in Thai Food:

- Tom Yum Kung

- Tom Kha Kai

- Som Tum

Lemongrass

Lemon grass is spicy and bitter and are used for seasoning the Thai food and as a main ingredient in every recipe of Kaeng Phed, salads and spicy Tom Yam.

Advantages:

- Anti-bacterial, fungal, yeast --

- Diuretic

Lemongrass use in> Thai Food:

- Tom Yum Kung

- Tom Kha Kai

- Khiao Kaeng Wan Kai

- Beef Masaman

- Kai Phad Phed

- Kai Phanaeng

- Nam Ya Pla

Pepper

Pepper is commonly found in every kind of chili paste in the soup with coriander, garlic and root as well sprinkle in a good fragrance. It is normally used in the kitchen of Kaeng Phed, Kaeng Pa and Phad Phed.

Advantages:

- Expectorant

- Diuretic

- Stomach/ Colic

- Gastrointestinal --

Pepper's Thai Food:

- Khiao Kaeng Wan Kai

- Beef Masaman

- Kaeng Liang

- Kai Phad Phed

- Kai Phanaeng

- Khao Phad Kra Prao

Pumpkin

Fresh leaves and young flowers are blanched or boiled, with the chili paste supplement. Its flowers are used as ingredients in Kaeng Som and Kaeng Lieng. In addition, the ripe pumpkins are used in many dishes, both soups and stir-fries. It's also good to make manyRecipes desserts, pumpkin in syrup and cooked pumpkin in coconut syrup.

Advantage:

- Beta-Carotene

Pumpkin-use in Thai Food:

- Kaeng Liang

Shallot

Shallots are used to cut meat and savory spices, and also as the main ingredient in chilli paste for Kaeng Phed, Tom Kloong, Kaeng Lieng, Tom Yam, lhun, Yam, Larb and Nam Prik and in some desserts.

Advantages:

- Stomach

- Catarrh relief

Shallot used in ThaiFood:

- Tom Yum Kung

- Khiao Kaeng Wan Kai

- Beef Masaman

- Kaeng Liang

- Kai Phad Phed

- Kai Phanaeng

- Phad Thai

- Khao Phad Kra Prao

- Nam Ya Pla

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