Thai herbs & vegetables

Galangal
Galangal (Alpinia galangal, galanga or ข่า Kha in Thai) is used in cooking.Raw it has slightly madicin flavor. It is sometimes called 'aromatic ginger' One of the most popular Thai dishes using fresh galangal is the famous Tom Kah.Also it is an essential ingredient in many Thai curry pastes.

Lemongrass
Lemongrass (lemon grass, ตะไคร้ Takrai in Thai) is an aromatic citrus-flavored tropical grass that is a one of the most common ingredients in Thai cooking. In fact lemongrass has become almost a symbol of Thai cuisine. It is an essential ingredient in Thailand's most famous soup, Tom Yum and homemade curry paste.
Recognized for its carminative effects, lemongrass can be prepared as a herbal tea, served hot or cold. Served as a hot tea it is a therapy for colds, congestion, fever, cough, sore throat and laryngitis.

Kaffir Lime leaves
Kaffir Lime Leaf (citrus hystrix, Thai wild lime, or ใบมะกรูด bai my magroot in Thai) is an essential aromatic herb for Thai cooking. Leaves grow in thorny pairs on the kaffir lime tree, which also bears a Kaffir lime.
Kaffir lime leaf is an antioxidant with cancer-preventing properties, being high in beta-carotene. It is one of the main ingredients used in Thai herbal compresses (used in Thai massage). Useful for the treatment of colds, congestion and cough, try adding to Curries,Tom Yum,Tom Kha Soup.

Cilantro (ผักชี)
Cilantro are used extensively in Thai cooking. The fresh leaves and stems are an ingredient for many salads and garnish soups. ( Tom Yum,Tom Kha)
The seeds often called coriander seeds (ลูกผักชี)when used as a spice

Chili (พริก)
Bird's eye chili or Thai chili In Thai cuisine these chilis are highly valued for their fruity taste and extreme spiciness. They are extensively used in many Thai dishes fresh or dried chilies are often used to make thai curries and in Thai salads green as well as the ripe red chilis; or they can just be eaten raw on the side.

Dried chili ( พริกแห้ง)
Dried whole chilis are very important ingredient in Thai curry pastes such as Panang curry, Massaman curry,red curry by removed the seeds to make them less hot and soaked in the water to rehydrated before adding to a recipe.There are several types of dried chili peppers available in Thailand. The size indicates the intensity of the heat; the smaller the hotter. The chilies are sun-dried.

Shallot (หอมแดง)
Shallots taste somewhat like a common onion, but have a milder and sweet flavor to numerous Thai dishes. It is a component of some curry pastes, Thai salads, and is a wonderfully fragrant garnish when prepared as Fried Shallots.

Coriander Root (รากผักชี)
Coriander Root are indeed the tiny end of the plant,Having a deeper, more intense flavor than the leaves. Pounded in a mortar and pestle to bring out their perfume and flavors. the roots enhance curry pastes and soups. A paste for grilled meats can be made with the pulverized root, white pepper, and garlic. Sometimes difficult to find, try substitute the stems.

Thai sweet basil (โหระพา)
Thai sweet basil is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used in Thai cooking its flavor, described as anise and slightly spicy, is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves, purple stems, and pink-purple flowers.fresh leaves are an ingredient for flavor and garnish curry. (red curry)

Coconut milk (กะทิ )
Coconut milk is a key ingredient in Thai cooking. Coconut milk is not the water of a coconut but rather it is white creamy liquid derived from finely grated and pressed coconut meat.More Thai recipes using coconut milk: Sticky Rice with Mango, Black Sticky Rice, Peanut Sauce for Satay, Yellow Curry, Fish Curry Steamed in Banana Leaf Cups, Kanom Krok, Green Curry, Shrimp Curry, Pork Satay, Thai Barbeque Chicken, Homestyle Red Curry and Yellow Chicken Curry

Palm Sugar (น้ำตาลปี๊บ)
Palm Sugar is a coarse brown sugar with a distinct flavor and is less cloyingly sweet then cane sugar. The intense caramel-like flavor of coconut palm sugar is an integral part of the Thai taste profile and is best obtained by using palm sugar.

Agar agar (ผงวุ้น)
Agar agar is a type of gelatin used in Asian dessert making. Made from seaweed, it is a healthy vegetarian alternative to geletin. Regrigeration is not needed because agar agar sets at room temperature, making it perfect for the tropics. White and semi-translucent, it is used to make jellies, puddings and custards. To make jelly, boil in water to dissolve. Add sweetener, flavouring, coloring, fruit or vegetables and pour into molds. It can also be a jelly layer on a cake.

White button mushroom
Serve in soups such as Tom Kha,Tom Yum, salads appetizers, and entrées; a great side dish with any meal.

Brown mushroom
Shape and size similar with white mushroom but the test more intense and firmer to touch. Useing in stir fried such as chicken cashew nut stir fried, Mix veggettables stir fried.

King Oyster mushrooms
Similar to Oyster mushroom but the flavour contains a delicate of sweet and thicker it great compliment to tir fried and Thai spicy salad.

Oyster mushrooms
Its texture delicate, mild flavour makes it a great compliment to Chicken Tom Kha soup,seafood and pork stir fried.

Ginger
Ginger ( Khing, ขิง in Thai) fragrant from the root give citrus and hot flavour. fresh ginger give a very mild taste. Preparing by chopped ginger root or slices it use widely as a marinate with savory dishes such as beef, chicken and fish.
Fresh ginger hot tea with honey help improve digestion, counteract nausea and vomiting.