Documentos de Académico
Documentos de Profesional
Documentos de Cultura
centuries BC, when Buddhist monks arrived to teach their new religion, Thais must have already been concocting herbal remedies, as it has always been the nature of man to discover better solutions for survival. * In Thailand, as in other countries, the people would pass on their knowledge orally from generation to generation. Even before this, though, during the Khmer Empire that ruled the Northeast, it is recorded that King Jayavarman VII ordered the establishment of 102 arokaya sala, or traditional healing hospitals.
* In addition to the Indians, the Chinese and Egyptians were writing their herbal treatments down in such treatises as the Sern Nong Pen Lao and Eber Papyrus respectively, both dating back thousands of years.
* There are three basic ways to classify medicinal herbs: those taken internally, applied externally, and inhaled. Many, though, fall under two or even all three of these classifications.
Herbal Plants
Bird Chilli (phrik khi nu) The smallest of the chillies, of which the kind called phrik khi nu suan is the hottest. Chillies stimulate blood circulation and are reputed to help prevent heart disease and cancer.
Cloves (kanphlu)
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.
Cumin (yira)
Only cumin is used in Thai cooking, mainly in the making of curry pastes. Seeds look like caraway and fennel, but taste quite different and have to be heated to release their aroma.
Galangal (kha)
It is usually added in large pieces to impart flavour to fish or chicken stock, or used in making curry pastes.
Garlic (krathiam)
Thailand is literally overflowing with garlic plants. The oil and the fried garlics can be stored in a jar for garnishing soup and for tossing with noodles and rice.
Ginger (khing)
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.
Herbal Plants
Krachai
Krachai is always added to fish curries, and peeled and served as a raw vegetable with the popular summer rice dish, khao chae.
Lime (manao)
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)
It is indispensable for tom yam. Lemongrass oil will sooth an upset stomach and indigestion. The base of 10-12 centimetres length of the plant is used, with the green leafy part discarded.
Sesame (nga)
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.
Turmeric (khamin)
White turmeric, a different type, is used as a raw vegetable and resembles ginger. It taste only slightly peppery and has a pleasant tang.
Anise
Anise or aniseed is a small plant related to fennel and celery. It is grown for its seeds, which have a similar taste to liquorice. It is a different plant to star anise.
Cardamom refers to a group of related spices in the same family as ginger. Most commercial growing of cardamom is done in India, and cardamom is a common ingredient in Indian food. Cardamom has a strong flavor, and you don't need to add much to your food.