COCO ASIAN BISTRO & BAR

Healthy Herbs & Ingredients

Thai and Japanese cooking not only tastes great, but meals featuring traditional spices and other flavorings can also be very beneficial for your health. Below are some of the ingredients found in Chef Ponluang’s kitchen and some details on what they can do.

Chili (Phrik)
Chili contains capsaicin, a biologically active ingredient good for the respiratory system and heart. Often used to aid digestion, this garnish and flavoring is also good for reducing blood pressure.

Cilantro (Coriander Leaves)
Cilantro is a key ingredient in spicy Thai dishes. It has a long history as a digestive aid, and contains an antibacterial component that may prove to be a safe, natural means of fighting Salmonella.

Cumin (Yi-ra)
Cumin is used as a flavoring and condiment. This stimulant’s therapeutic properties also help with stomachaches.

Garlic (Kra-thiam)
Dried mature bulbs are used as a flavoring and condiment in Thai cuisine. Garlic can serve as an antimicrobial, diaphoretic, diuretic and expectorant, and as an antiflatulence and cholesterol-lowering agent.

Ginger (Khing)
Ginger is used in different forms as a food, flavoring and spice. Its therapeutic uses are: as an antinauseant and antiflatulence agent.

Galanga (Kha)
Commonly used in Thai cooking as a flavoring, “kha” can help alleviate or prevent rheumatism, and it contains antimicrobial agents.

Hoary Basil (Maeng-lak)
Hoary Basil is eaten either raw or used as a flavoring. It can help alleviate cough symptoms, and it can either prevent or reduce perspiration.

Kaffir Kaffir (Ma-krut)
The leaves, peel and juice of the Kaffir Lime are used as a flavoring in Thai cuisine. Its rind is believed to be good for the blood, while offering beneficial properties for the digestive system and promoting gum health.

Lemongrass Lemon Grass (Ta-khrai)
Fresh leaves and grass are used as flavoring. It can serve as a diuretic and antimicrobial agent, and some experts claim it prevents the flu.


	Lime (Ma-nao) Lime, which contains antinflammatory flavonoids, is used principally as a garnish for fish and meat dishes. It can suppress coughing, help prevent the flu and settle one’s stomach.

	Marsh Mint (Sa-ra-nae) The fresh leaves of this plant are used as a flavoring and eaten raw in Thai cuisine. This herb can relieve flatulence and aid digestion.

	Pepper (Phrik-Thai) Pepper is used as a spice and ondiment. It can help relieve flatulence and prevent fever.

	Sacred Basil (Ka-phrao) Sacred Basil resembles Sweet Basil but has narrower and (oftentimes) reddish-purple leaves. The fresh leaves, which are used as a flavoring, can aid as an expectorant and reliever of tomachache.

	Sweet Basil (Ho-ra-pha) Sweet Basil is either eaten raw or used as a flavoring in Thai cooking. The leaves can serve as an expectorant, digestant and stomachic agent.

	Turmeric (Kha-min) Turmeric is a member of the ginger family. It provides yellow coloring for Thai food and serves as an antiflatulant and digestion stimulant.

	Krachai Used as a flavoring, krachai can help relieve stomachache, while serving as an antiflatulence agent.

	Shallot (Hom, Hom-lek, Hom-daeng) Shallots, or small red onions, are used as flavoring or seasoning agents. They can alleviate stomach discomfort, and can even help remove internal parasites. Additionally, shallots serve as an antidiarrhoeal, expectorant, diuretic and antiflu agent.

*From AsiaRecipe.com and TheEpicentre.com.