Chili
The popular species of chili used to cook chili, red, green and yellow chili, peppers, etc., the height of its spicy flavor. Chili can be used fresh or dried, or require soaking in vinegar and every dish tastes hot and spicy. Some are for the smell and the reduction of salt and also the color of the decoration.
Benefit
- Digestive
- To protect cancer
- Flatulence
- Expectorant
- DischargePain
- Assistance in case of illness
Chili Use in Thai Food
- Tom Yum Kung
- Tom Kha Kai
- Kaeng Wan Kai Khiao
- Beef Masaman
- Kaeng Liang
- Kai Phad Phedi
- Kai Phanaeng
- Som Tum
- Phad Thai
- Khao Phad Kra Prao
- Nam Ya Pla
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Coriander
This system can be used anywhere, plant, roots, leaves and fruit. Normally, the corianderleaves are sprinkled to season the food, while the coriander fruits are mixed in the soup and curry for good smell and its root is used together with garlic in soup and some kind of snacks and desserts.
Benefit
- Carminative
- Diuretic
Coriander Use in Thai Food
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Kai Phad Phed
- Phanaeng Kai
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Cumin
Cumin is roasted and pounded to make chili paste in some curries, Kaeng Phed and Kaeng Khiao Wan.
Benefit
- Carminative
- Expectorant
Use in Thai Food Cumin
- Kaeng Khiao Wan Kai
- Beef Masaman
- Phanaeng Kai
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Galangal
Galangal is used both its flowers as vegetables and fresh and hard rhizomes. The hard rhizome is very spicy and good to season many recipes of chili pastes; the fresh rhizome is found good in Tom Kha Kai.
Benefit
- Carminative
- Stops the growth of cancer
- Antifungal, bacterial and yeast
Galangal Use in Thai Food
- Tom Yum Kung
- Tom Kha Kai
- Kaeng Khiao Wan Kai
- Beef Masaman
- Kai Phad Phed
- Phanaeng Kai
- Khao Phad Kra Prao
- Nam Ya Pla
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