Many herbs and spices used in Thai cuisine have beneficial medicinal properties. The special combination of herbs and spices used in preparing Thai dishes is what gives Thai food its very distinctive character.

Galangal

Galangal used in various Asian cuisines such as Thai tom yum and tom kha gai soups. It’s contains a host of anti-oxidants that helps minimise the damage caused by free radicals and other toxins in the body.

Lemon grass

Lemon grass is widely used as a culinary herb in Asian cuisine and is an ingredient in many Thai and Vietnamese foods. Using it for cooking has become popular because of its aromatic citrus flavor with a trace of ginger. 

Kaffir lime leaves

Kaffir lime leaves are widely used in Thai and Lao cuisine. The leaves are the most frequently used part of the plant, shared it and put in the soup for more fragrance.

Chilies

Chilies are the spicy fruit of plants which has many different varieties. There are used to moderate hot and spicy taste. The main types of chilli used in Thai include the normal red or green chilli and dried red chillies.

Spring onions

Spring onions may be cooked or used raw as a part of salads, salsas, or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, as well as sandwiches, curries or as part of a stir fry.

Limes

Limes are an excellent source of vitamin C, and are often used to accent the flavours of foods and beverages.

Shallots

Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine. Shallots taste somewhat like a common onion, but have a milder flavor.

Onions

Onions are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw. They are pungent when chopped and contain certain chemical substances which irritate the eyes.

Garlic

The garlic plant’s bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used raw or cooked for consumption or for medicinal purposes.

Mint’s leaves

Mint’s leaves have a warm, fresh, aromatic and sweet flavor with a cool aftertaste. It’s often used in salads and as flavour accents.

Basil

Basil is considered one of the healthiest herbs. It’s best when fresh, exuding a sweet, earthy aroma that indicates not only the promise of pleasantly pungent flavor, but an impressive list of nutrients.