About Thai Herbs

Featured Herbs

1. CHILLI

Used for flavouring Thai dishes, there are many varieties. Beneficial to the blood pressure and for the heart. It has a lot of Vitamin C; great when you have a cold.

2. LEMONGRASSS

Fresh leaves and grass are used for flavouring. When boiled in hot water, is good for stomach ache. An example dish where lemon grass is used is Tom Yum.

3. GALANGA

Used in Thai cooking for flavouring, good for stomach ache. For example in soups like Tom Kha.

4. COCONUT MILK

Coconut milk is used extensively in Thai curry dishes. Fresh coconut shavings are used in coconut juice. For example, in Tom Kha soup coconut milk adds flavour and body. Coconut is known in Thailand to have a beneficial effect on blood circulation and the juice can be helpful in stopping vomiting.

5. LIME

Lime juice is used for flavouring in Thai soups like Tom Yum and Tom Kha. Lime juice is also often added to Thai salads, such as Thai beef salad.

6. BASIL

Fresh Basil leaves are a common ingredient for Thai food. Stir fried dishes are often flavoured with Basil. The instantly recognizable Basil leaves are our featured image on the right side of this page and features as the menu item graphic for this web site.

7. KAFFIR LIME

The leaves are used for food flavouring and the juice can be used for sour soups. Kaffir lime juice is good for helping with stomach ache.

In the Thai Herbs and Nutrition Training Course, you will learn more about the Thai cooking uses and beneficial properties of these and many other herbs used to make Thai food one of the most delicious, healthy and nutritious cuisines in the world.