Posts Tagged ‘ginger’

Here is some information and background on some of the unique ingredients that make Thai food so very distinctive.

Ginger

Ginger (khing) adds flavor to Thai cooking. And did you know that Ginger juice can help cure light fevers, a runny nose or indigestion?

Sweet Basil

Sweet basil is similar (ho-ro-pa) is similar to the variety used in Italian cooking. the oil of sweet basil can be used to make a curative drink to treat indigestion caused by eating too much meat. And fresh sweet basil makes a great natural breath freshener. Just pop a few leaves in your mouth and give them a chew. Sweet basil is also a source of betacarotene, believed to be a cancer-fighting substance.

Lime

Thai limes are smaller and almost spherical when compared to the limes found in most western supermarkets. The juice of a Thai lime is also sweeter.  The lime juice is used in many Thai dish preparations, and a fresh lime segment is often served with many fried rice dishes.

Lemongrass

One of the most subtle, yet distinctive ingredients used in Thai cooking, this herb provides a lemony flavor and aroma, especially when cooked.  In Thai, lemongrass is called “Ta-Krai”. The oil that gives the plant its lemon aroma is a good cure for upset stomach and indigestion. Lemongrass juice or tea is a popular herbal drink in Thai traditional medicine. And did you know that lemongrass tea also makes an effective natural insect repellent that can be used to water houseplants to discourage bugs. Read the rest of this entry »

Galanga root, also referred to as Galangal (Kha in Thai), is a mainstay ingredient that you will find in every authentic Thai kitchen. Galanga has a delicate and unique flavor with a subtle sweet taste, a hint of citrus, and a spicy quality, similar to the spicy heat of fresh ginger.

The galanga root is a relative of the ginger root, but the outer skin is a little more red-ish in color than the brown color of ginger. And the inside is very white unlike ginger which has a more yellow-ish tint to the flesh.

More widely used in Thai cooking than ginger, this traditional root is sometimes referred to as “Siamese Ginger”. Galangal can be used fresh, dried or powdered. Of course, the fresh form is the most exciting way to use this unique herb. Read the rest of this entry »