Thai Cuisine

Topic : Thai Cuisine Sub Topic : Herbs

Name : Chumnanchai Chansuk Type of article : Interesting Fact

Thai cuisine & Herbs

If you think about several foods from many countries, many regional cuisines, medical diets, you can find them all in Thai. The first thing that makes me to do this topic is an interesting of Thai cuisine that they have a good taste and make your healthy. Almost Thai cuisine use herbs for material such as “Tom Yum” , ” Som Tum” , ” Pud Thai” . Thai herbs have much Benefits, You can use it to cure people, and Maintenance you health. Many of herbs are hard to use. Some are nasty, and some are hot. So the best way to use is bring it to cooks. The food that make by herbs almost have good taste and also keep property of herbs, everyone can eat including child and old man. That the reason that I choose Thai cuisine in my topic. You can join a good taste and healthy at the same time.

Now a day people find the way to help them from disease and older. Some of them choose modern medicine and other chooses herbs. Herbs are a pant or part of pant that has benefits. Ancient People use herbs to cure disease and bring to cook. Herbs are grown around the world even sea, ocean, frozen field. So we talk about Thai herbs that bring to cook and call Thai cuisine. Thai herbs have many year histories since they have communicate.

Herbs have many methods to use but we talk about Thai cuisine. So we choose only herbs can cook to explain Basil (horapha, kaphrao, maenglak) Horapha, kaphrao, maenglak are varieties of sweet basil. Horapha seems to be the nearest to the sweet

Topic : Thai Cuisine Sub Topic : Herbs

Name : Chumnanchai Chansuk Type of article : Interesting Fact

basil used in European tomato dishes and Italian pesto. Horapha is used here as a vegetable and for flavouring. Fresh leaves are narrower and often tinged with reddish purple. It releases its aroma and flavour only when cooked and is used with fish, beef and chicken. Maenglak leaves are slightly hairy and paler green than Horapha. It is sometimes called lemon-scented basil but definitely has a peppery taste when chewed; it is very similar to Halian dwarf basil and is used as a vegetable and for flavouring. -Cinnamon (ob choei) Form the bark of a tree, the type of cinnamon used in Thailand is of only one kind, that from the Cassia tree. It is used in meat dishes and particulary in massaman curry a garnish. -Bird Chilli (phrik khi nu) The smallest of the chillies, of which the kind called phrik khi nu suan is the hottest. Take care when chopping them, and do not rub your eyes. Chillies stimulate blood circulation and are reputed to help prevent heart disease and cancer. -Chilli (Phrik chi fa) Phrik chi fa are finger size, growing 9-12 centimetres in length, and ether yellow, red or green. Not as hot as the bird chilli. There is no discernable difference between the colours. -Citron (som sa) Citron (Citrus medica var limetta) is a round dark green fruit. Its thick, very aromatic skin is much used for flavouring. Sour orange juice and orange peel would make the best substitute. -Cloves (kanphlu) Cloves (Eugenia aromatica) are the dried flowerbuds

Topic : Thai Cuisine Sub Topic : Herbs

Name : Chumnanchai Chansuk Type of article : Interesting Fact

of an evergreen tree native to the Molucca Islands. They are almost as expensive as saffron because crops often fail, they are much used in Western cooking and the oil is antiseptic. Cloves are used in massaman curry and to chew as a relief for toothache. ( asiarecipe.com) -Coriander (phak chee) The leaves are often chosen for decoration, with stem and roots for seasoning. Heavily used in Asian kitchens, the Thai kitchen is the only one to use the roots as well. -Cumin (yira) Seeds look like caraway and fennel, but taste quite different and have to be heated to release their aroma. Only cumin is used in Thai cooking, mainly in the making of curry pastes. -Galangal (kha) Resembling an upturned claw, this member of the ginger family is a pale pink rhizome with a subtle citrus flavour. It is usually added in large pieces to impart flavour to fish or chicken stock, or used in making curry pastes. Fresh young ginger can be substituted, but you will not end up with the same flavour. -Garlic (krathiam) Thailand is literally overflowing with garlic plants. Whole cloves, smashed garlic and garlic oil are used in almost every Thai dish. To make garlic oil, chop a handful of garlic, and fry it in plenty of hot oil until golden. The oil and the fried garlics can be stored in a jar for garnishing soup and for tossing with noodles and rice.( www.northernthailand.com)

Topic : Thai Cuisine Sub Topic : Herbs

Name : Chumnanchai Chansuk Type of article : Interesting Fact

-Ginger (khing) Resembling a flat hand, ginger has over 400 members included in its family. Always choose young fresh ginger if available. Easily grated, it is eaten raw or cooked and is used widely in many Asian cuisines. Young ginger. pounded with a little salt, pepper and garlic is good too as a marinate for chicken or beef. Ginger is acknowledged to improve digestion and to counteract nausea and vomiting. -Krachai No English common name for Krachai (Kaempferia pandurata). The tubers of this member of the ginger family look like a bunch of yellow brown fingers. Krachai is always added to fish curries, and peeled and served as a raw vegetable with the popular summer rice dish, khao chae. -Kaffir Lime Leaf (bai makrut) From the kaffir lime, which has virtually no juice these fleshy green and glossy leaves resemble a figure eight. Imparting a unique flavour, they can be finely shredded and added to salads, or torn and added to soups and curries. Can be substituted with other lemon-flavoured herbs, but the best option is to freeze the leaves when you can find them, as they retain all their flavour and texture on thawing. -Lime (manao) The whole fruit is used. It is an excellent source of vitamin C and is used to enhance the flavour of chilli-hot condiments, as well as create some very special salads and desserts, and adorn most dishes as a condiment. -Lemongrass (takhrai) This hard grass grows rapidly in almost any soil. The

Topic : Thai Cuisine Sub Topic : Herbs

Name : Chumnanchai Chansuk Type of article : Interesting Fact

base of 10-12 centimetres length of the plant is used, with the green leafy part discarded. Young tender lemongrass stalks can be finely chopped and eaten, but older stalks should be cut into 3-5 centimetres lengths and bruised before being added only as a flavouring agent. It is indispensable for tom yam. Lemongrass oil will sooth an upset stomach and indigestion.

-Mint (bai saranae) This mint (Mentha arvensis) is similar to the mint used for mint sauce in England and is used in Thai food as a vegetable and a flavouring. -Nutmeg (luk chan) The nut is enclosed in a very hard brown shell. It is used in the making of massaman curry paste. -Pandan Leaf (bai toei) Long narrow green leaves of a herbaceous plant used for flavouring and colour. There is no substitute of the flavouring and colour. There is no substitute for the flavour but green colouring may be used as a substitute for the colour. -Pepper (prik thai) Black, white and green peppercorn types. Black is milder and more aromatic than white. Green peppercorns have a special taste all their own and are available al year round but are best towards the end of the rainy season. Used as flavouring. -Sesame (nga)

Topic : Thai Cuisine Sub Topic : Herbs

Name : Chumnanchai Chansuk Type of article : Interesting Fact

Identical to sesame seeds the world over. In Thai cooking, sesame seeds are used for oil and for flavouring. These tiny seeds are rich in protein. -Shallot (hom daeng) These small, zesty, Thai red onions are sweet and aromatic. An essential ingredient in many Thai dishes because of their taste and appearance, they can be substituted with European shallots, small red onions or small brown onions. -Spring Onions (ton hom) These green onions (Allium fistulosom) are used for garnishing soups and salads and as vegetables. -Turmeric (khamin) These small, bright orange roots are used for the colouring in yellow curries. White turmeric, a different type, is used as a raw vegetable and resembles ginger. It taste only slightly peppery and has a pleasant tang. (www.organicthailand.com)

Herbs have many style of cook can make you delicious and healthy at the same time. And know about product from herbs that become to food.

Beauty is important for women. They always find the way to help them look more beauty and more and more. Thai herbs is the one of the best way to help them Look in to the past. Thai women use only nature thing but they always look young and beautiful. But now a day something nature is less than the past. And many women are not beautiful as the past because there are too many chemicals. The history

Topic : Thai Cuisine Sub Topic : Herbs

Name : Chumnanchai Chansuk Type of article : Interesting Fact

of herbs for beauty is come from food. They eat foods that include Thai herbs. That makes them beautiful from inside.

Some herbs use by paint and some use by eat. You must know what herbs can do and how to use. Such as ginger have an anti oxidant you must boiled before eat. Anti oxidant is a substance that makes your skin bright and remove your dead skin. (www.satirathai.com) At present there is beverage that made of herbs such as ginger juice. Manufacturers try to make herbs is easy to use by process to beverage. It cause Thai herbs are more famous in beauty

Thai herbs are the resource of food. IT makes food more nutrient and become to medicine. It also upgrade taste of food and more easy to eat. Long time ago when people sick they find the way to cure themselves by use local pant to make a medicine. Later when they have more experience so they know what pant can do because they emulate animals. First time they use pant to paint only but later they improve to boiled to eat and they know how to keep the medicine long expire by bring them to make a pill. All of that is history of Traditional medicine that use in present to make food and other. Some of herbs have different method to use such as chili has use to cure blood pressure and heart by eat or cook If you bring it to cook too much it can make you hot, “krachai“ has use to cure stomach ache you can bring it to cook for easy to eat, lime has use to cure flu you use only lime juice to drink or cook for sour flavor. Some of disease must have more than one of herb to use such as you can cure cough by use lime and ginger it has more powerful to heal and it also tasty than use lime or ginger alone. Some of herbs have bitter taste you can mix sweet herbs or

Topic : Thai Cuisine Sub Topic : Herbs

Name : Chumnanchai Chansuk Type of article : Interesting Fact

sugar to solving and you can do with other that has your hate flavor.

People who interest in health will get information about herb and how to cure disease. In my opinion Thai herbs are the one of the best medicine in the world. Many people know what they can do for. And many people applied them with food. It become to Thai cuisine. So we hope you know about history, method of Thai herbs and we want you to conservation indigenous knowledge. However if you want to know anything else you can visit these website asiarecipe.com www.satirathai.com www.organicthailand.com www.northernthailand.com