Ingredients

  • Wild Ginger

    Wild Ginger is a herbaceous plant with a height of about 2-3 feet, underground stems called "rhizomes" are short sprouts can sprout. Like ginger, galangal, and turmeric, the roots are plump, cylindrical or oval, rather long, with a slender tip. The skin is light brown, the flesh is yellow, the leaves are fragrant. The above-ground part is the leaf sheath that is overlapping in layers. dull red, the leaves are single Alternately, the leaves are oval-shaped, the tips of the leaves are tapered, the margins are smooth, the midline, the petiole and the upper leaf sheath are grooved. ribbed bottom Flowering in a bouquet of white or pinkish white at the top. (Inserted between the leaf sheaths) flowers bloom one by one. looks like a bag The fruit is dry when mature.


    It is a plant that is used as a food ingredient, especially Krachai root. Used as a dipping sauce or as a component of curry paste, especially curry with fish, such as wild curry, boiled Hok Eue, Krachai, deodorizing the fishy smell of fish well.

    Thai medicine textbooks use rhizomes to cure mouth diseases such as stomatitis, mouth ulcers, dry mouth, leucorrhea, diuretic, treat dysentery, and relieve abdominal pain. From the experiments in the extract of alcohol and chloroform. It was found to have moderate activity against fungi that cause skin and mouth disease.

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  • Pepper
    Pepper (scientific name: Piper nigrum) is a plant recognized as the king of pungent spices. and is a spice that gives it a spicy flavor Can be used to make dried pepper as a condiment. If dried the whole husk will get black pepper because the rind will be black when dried. The white pepper is obtained by peeling off the bark first. It was found that both dried and fresh fruits were used for cooking. or dried and ground into a powder called ground pepper which pepper is a plant different from chili peppers.

    In terms of food, the fruit and pepper seeds have a hot and spicy flavor. Can be used to season both soft and mature. There are many types of curry that use pepper as an ingredient, such as red curry, chu chi, curry, curry, kaeng liang, fried potatoes, stir-fried, congee, fried rice, etc.

    The properties of folk medicine Pepper is used in Ayurvedic cliffs in South Asia. Mostly used to treat and relieve symptoms related to the digestive system, drive parasites, relieve colic, flatulence, expel wind, expel phlegm, sweat, diuretic, nourish the elements, cure indigestion. stop vomiting Relieves discomfort from food poisoning from seafood and meat.

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  • Bay Leaf
    Bay leaf is a spice derived from many plants. Most belong to the cinnamon family (Lauraceae) or the rose family (Myrtaceae). The bay leaf is not from the bay leaf. But most of it comes from a plant known as Laurus nobilis, a medium-sized perennial plant. Leaves are single, lanceolate to oval, arranged alternately. Flowers form a bouquet at the end of the branch or along the axillary leaves. The florets are small, yellow. Small black fruit, contains 1 seed.

    Bay leaves are often used as flavoring in dishes such as Massaman curry, chicken biryani, etc. Bay leaves are rich in vitamin A, vitamin C and folic acid. It has properties to relieve pain, fever, flatulence, and treat respiratory diseases. When bay leaves are steam distilled, "bay leaf oil" is obtained, which contains eugenol. Commonly used in aromatherapy and in the perfume industry.


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  • Nutmeg

    Nutmeg, or nutmeg, is the seed inside the perennial nutmeg fruit. The scientific name Myristica fragrans Houtt is native to the island of Banda. in the Moluccas Islands which is known as the Spice Islands in Indonesia.

    Ground nutmeg seeds are used for flavoring (flavoring agent).Van, sprinkles to give fragrance to the bread. Butter puddings, honey cakes, fruit cakes, fruit deserts, fruit punches, meat pies, egg dishes, cappuccino coffee and hot chocolate, etc., and are also used in canned foods, spirits, candies, confectionery and cheeses.


    Medicinal properties

    Numerous properties of nutmeg were once used as a versatile remedy. both in India and China The Chinese used it as a remedy for gastrointestinal disorders. Indians and Arabs use it as a digestive aid, liver tonic and skin tonic.


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  • Rice Cracker or Kao Tung
    Delicious traditional Thai desserts that both children and adults love each other, it must be "Khao Tang Na Tang", an ancient snack menu which can be easily made at home because we went to buy semi-finished rice There is no hassle in preparing khao tang. Well, we have ready-to-eat instant rice. It's easy. Let's go to the kitchen to make this dish. Read more at https://www.wongnai.com/recipes/crispy-rice-cake-and-pork-dipping?ref=ct

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    Credit Information: https://www.wongnai.com/recipes/crispy-rice-cake-and-pork-dipping
  • Tamarind

    Tamarind can be used to cook many parts, including young leaves, young pods, mature pods, and the seeds can be roasted and eaten. Tamarind made from mature tamarind It can be an important sour condiment in Thai food such as kaeng som, tom som, egg with son-in-law, sweet fish sauce, shoots and young tamarind leaves. Bring to a salad or put in a boil for add sour and can also be used to make many kinds of desserts such as tamarind paste, glass tamarind, mixed tamarind, stirred tamarind, etc.


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