Healthy Ingredient

Cinnamon [Op-choey] :The dark brown bark with spicy sweet flavor. Cinnamon is sold in the form of powder, flat sheet and stick. Wash and roast just before using for maximum fragrance. The benefit of cinnamon is to induce sweat to give freshness and acts as a remedy for exhaustion. It also dispels gas and distension of the abdomen.

Kaffir Lime [Ma-kroot] : A dark green herb that is valued for its zest and the unbeatable aroma of its leaf. The leaves are torn or sliced and added immediately to the dish to keep the strong aroma. The zest is sliced and pounded with the curry paste. The benefit of kaffir lime is to dispel gas and relieves giddiness. Kaffir lime juice is a remedy of scurvy. Bergamot leaves contain calcium, beta-carotene, and vitamins A, B2 and C

Turmeric [Kha-min] : The one used in Thai cooking has carrot orange flesh and strong flavor. Placed in a plastic bag and keep refrigerated for longer use. The benefit of turmeric is to dispel as and prevent ulcers. It regulates the digestive system and lessens intestinal contraction and can be used to treat colic and distension of the abdomen.

Ginger [Khing] : Two forms are used in the Thai cooking. Young ginger is usually sliced and sprinkled over steamed fish. The mature one with stronger flavor is best added to the sauces. The benefit of ginger is to dispel gas and regulates the functioning of the gall bladder. It also lessens intestinal contractions, nauseas and vomiting. It can relieve headaches, stomachaches and can alleviate inflammation.

Mint [Sa-ra-nae] : It is fresh aromatic herb that cannot be missed in Thai spicy salad. Buy the fresh dark green leaves to get its full flavor. The benefit of Thai mint is to relieve colic pain and distension of abdomen. It also induces sweating and dispels gas. The leaves can be chewed to reduce unwanted breath and also to cleanse the stomach and intestines to reduce contractions.