Benifits of Herbs September 3, 2011

 

 

 

Although spices and herbs have been used since ancient times, they are playing a new   and important role in modern food preparation. They not only add unique flavors to our food, but contribute color and variety as well. Certain spices and herbs used alone, or in blends, can replace or reduce salt and sugar in foods. 

 Many people use the terms interchangeably to mean any product of plant origin used primarily for seasoning food. Technically, herbs come from aromatic plants grown in the temperate zone, while spices are products of tropical plants. Usually, the leaves of herbs are used; whereas, spices may come from the bark, berries, flower buds, roots, or seeds.

 

Tamarind in Thailand

Tamarind Pods

 

The Tamarind Tree from which the 6 to 8 inch long bean-like pods grow is believed to be native to Tropical East Africa and thereafter introduced in India, the West Indies and South East Asia. Although the pods are related to the vegetable order they are treated more as a fruit. The name of the fruit originates from the Arabic word Tamar meaning a dry date fruit and it was the Arabs in India who gave the name Tamar-Hindito the tree.

The pods begin adolescent life lean and green and as time progresses they enter adulthood somewhat fatter and sport a mature sandy brown colour. Inside the pod you will find shiny black seeds covered in sticky dark brown pulp. The pulp is the real treasure and not only is it nutritious and healthy, it is one of the essential ingredient used in hot and sour Thai soup recipes.

What tamarind pulp lacks in aroma, it unquestionably makes up in flawless flavour. When fully developed it has a piquant and sour taste but without the bitterness. It is widely used as a souring agent and can be delightfully fruity and refreshing at times despite having a high tartaric acid content.

It is available in a variety of forms. Compressed blocks and dried slices of the product have been around for quite a while but it is possible to obtain jars of the fresh produce as well as cartons of concentrate and paste. It is also one of the ingredients in the highly prized Worcestershire Sauce.

Sticky Brown Pulp

Health Benefits

1)It is an good source of antioxidants to help in the fight against cancer

2) It helps reduce fevers and protects against colds and flu

3) It assists in digestion

4) It helps in the treatment of bile disorders

5) It acts as a mild laxative

6) It lowers cholesterol

7) It helps to maintain a healthy heart

8)It helps ease soar throats

9) It helps ease inflammation when applied to the skin

10) It protect against vitamin C deficiency

Dietary Benefits

1)It’s a great source of vitamin C and the B vitamins

2) It contains carotene a strong coloured red-orange pigment abundant in plants and fruits

3) It contains flavonoids which are the natural nutrients found in foods of plant origin and play a potentially advantageous role in the prevention and treatment of disease thus necessary to sustain human life.

 

Tamarind Paste

Preperation and Culinary Uses

Compressed Tamarind looks remarkably similar to a packet of dried dates and comes in solid block form. In preparation for that special Thai recipe you have always wanted to fashion, simply tear off a small piece enough to enhance the flavour of the dish. Soak the piece in a cup of hot water for about 10 minutes. The seeds will eventually be released from the pulp.

Use a strainer and strain the juice into a bowl then discard the contents of the strainer and use the liquid as required. If for any reason you made too much, store the rest in the refrigerator and use later for another recipe.

The dried variety resembles a little like that of dried apple slices only a lot darker. For cooking purposes place a few pieces into a bowl then pour hot water over them and leave to soak for about 30 minutes or so to extract the flavour. Squeeze the slices with your fingers then strain the juice.

If using the concentrate or paste version, mix one tablespoon with half a cup of warm water and stir until dissolved then use as and when required.

For storage purposes you can keep both the dried slices and compressed variety in any cool dry place but any jars containing fresh, concentrate
or paste must be kept in the refrigerator once they have been opened.

 

Compressed Tamarind

 

Hot Chilli Peppers

 

 Some like it HotRed

 

 Chilli Peppers where originally native to Central America before the great explorer Christopher Columbus discovered the splendid spicy herb in Mexico and introduced them to Europe. The chilli fame then rapidly spread around the world and very soon the hot relish was being cultivated in Africa, India and South East Asia. Chillies have become an integral part in Thai cuisine.
Sweet peppers and chillies belong to the same genus known as capsicum and there are scores attached to the Thai family including the fiery bird’s eye. As with sweet peppers, most chillies start life green and then ripen to a rich red colour while others change from yellow to red and finally brown or even black. What might appear to be an assortment of chillies could easily turn out to be the same type of chilli in varying degrees of ripening.

It matters not whether the size or colour of chillies are a sure indication to their hotness as some green ones can actually be hotter than red ones as are large chillies peppers sometimes hotter than small ones and vice versa. They can easily range in size from mere millimeters to 12-inch monsters.

Although flavour is just as important, heat however is a quality most closely associated with chillies. The degree of heat can vary from very mild to downright explosive. Removing the seeds and pithy membrane where most of the heat resides, can subdue the intensity considerably.

It is perhaps a myth to think that chillies grown in hot climatic conditions tend to be hotter than those grown in cooler climatic conditions as it is a paradox to think that it’s perfect to consume spicy food in cooler countries other than their hotter counterparts. The fact is, chillies actually promotes cooling because they encourage blood to rush to the surface of the skin.

 

 Green Jalapeño Chillies

 

 Health Benefits of Chilli Peppers

Chilli peppers contain capsaicin the chemical that makes chillies hot and is known to inhibit neuropeptide, substance P which is found in the brain and spinal cord and associated with inflammatory processes and pain. Chillies are exceedingly healthy for you and for this reason they should perpetually be included as a regular nutrient in foodstuffs whether sweet or savoury.
1) Chillies helps in fighting migraine headaches and sinus headaches

2) Chillies contains anti-bacterial properties to help fight chronic sinus infections thereby preventing sinusitis while clearing nasal congestion

3) Chillies helps in the treatment of prostate cancer

4) Chillies helps in lowering high blood pressure

5) Chillies helps fight inflammation of the bowel

6) Chillies helps fight intestinal disorders

7) Chillies helps prevent stomach ulcers

8)Chillies helps protect your heart by reducing cholesterol

9) Chillies helps protect you from possible strokes

10) Chillies helps inflammation thereby ideal for treating arthritis

 

Chilli Pepper Sauce

 

How to make Chilli Paste

 Although ready-made chilli paste is sold throughout the world, it is just as easy to make your own at home. Want to give it a go! Simply halve then seed some fresh chillies and place them into the bowl of a food possessor and press the button. In no time at all you will have hot and spicy paste.
If you like, add a coarsely chopped onion to give the paste extra bulk. You can store small amounts of the chilli paste in the refrigerator for as much as one week. For longer storage, you can put some paste into a sealed container and freeze for up to six months.

 

How to make Curried Chilli Relish

Take about one pound or half a kilogram of mixed green and red chillies and using a mortar and pestle, grind them finely. If you prefer the relish to be slightly chunky, that’s also okay. Add a little vinegar to the mixture.
Once completed, preheat 375 milliliters of olive oil and when hot, add one tablespoon of mustard seeds and one tablespoon of curry leaves and all the ground chilli. Getting a tad excited already are you! Well there’s more.

Add one and a half ounces or 100 grams of pickle masala with a teaspoon of sugar, a little salt to taste and a tablespoon of tamarind paste. Allow to cool then spoon mixture into a sterilized bottle and store in a refrigerator.

 

Hot Chilli Relish

 

 

How to make Sriracha Chilli Sauce

So you want to create the special Sriracha hot chilli sauce made famous in Thailand do you! First halve and seed 250 grams or 4 ounces of fresh red chilli peppers and place them in a mortar and using a pestle grind them up. Slice half a kilogram or 8 ounces of fresh red tomatoes into small sections and add to the chillies then continue pounding. Remove and set aside.
Add one tablespoon of olive or canola oil in a saucepan and preheat to a medium temperature. Peel 4 to 6 garlic cloves and roughly chop them up then add to saucepan and lightly brown. Add 1 tablespoon Soy Sauce, 4 tablespoons rice vinegar and 4 tablespoons sugar and continue simmering for 10 minutes until all the mixture thickens. Remove from heat source and allow to cool. Transfer to a blender and puree until completely smooth.

Place in a sterilized bottle or airtight container. The sauce is best used the day after it’s made and good for as much as two weeks when refrigerated.

 

Deseeding Chillies

 

 

Fresh and Dried Curry Leaves

Fresh Curry Leaves

 

 

 

 

Curry Leaves can be identified by their pear-shaped deep shiny green colour and slightly serrated edges. Very much like small bay leaves. The underside of the leave is however a little paler in colour. The small curry tree from which the leaves are derived, grows to a height of around six metres and is a type of hardwood indigenous to India and Sri Lanka but later introduced to Malaysia and Thailand. They now grow extensively in the rich tropical regions all around South East Asia.
The fresh leaves have a rather intriguing warm charismatic fragrance with a hint of green pepper and tangerine and when bruised the full aromatic extract comes into play. When added to Thai curry dishes they infuse a distinctive taste sensation that can only described as genuinely delicious. Dried curry leaves on the other hand, tend to lose their fragrance rapidly.

There is a possibility you may have to purchase the fresh and dry variety of curry leaf from an oriental bazaar or store as you may not find any in a western shop or supermarket. Fresh leaves will keep for several days in the vegetable compartment of your refrigerator providing you wrap them up carefully. This will prevent their distinctive flavour being transferred to other items. Alternatively open-freeze the leaves and then transfer them to a plastic container. Because dried leaves do not have as good a taste, look out for vacuum-packed ones as they have better colour and flavour.

Dried Curry Leaves

 

Health Benefits and Healing Powers

 

 1) The fresh tender leaves are great as a herbal tonic for strengthening various functions of the stomach and sometimes acts as a mild laxative.
2) The fine paste extracted from dried leaves and mixed with buttermilk are beneficial in the relief of stomach upsets when taken before a meal.

 

3) A teaspoon of the juice extracted from fresh tender leaves mixed with a teaspoon of honey and used as a tea has medicinal properties effective in the treatment of diarrhea, dysentery and piles.

 

4) A teaspoon of the juice extracted from fresh tender leaves mixed with a teaspoon of lime juice and used as tea has medicinal properties effective in treating morning sickness, nausea and vomiting due to indigestion and the excessive use of fats.

 

5) Juice extracted from the root of the curry plant has medicinal properties effective in relieving pain associated with the kidneys.

 

6) Fresh tender leaves can be effective when applied as a poultice to help in the treatment of burns, bruises and various other skin irritations.

 

7) The suffusion of juice extracted from fresh tender leaves over the eyes helps in a similar manner as commercial eye drops to aid in a fresh brighter appearance. It is also believed to help assist in the prevention of early cataract development.

8)The berries of the curry plant produce a juice that together with a similar amount of lime juice is an effective external treatment for insect bites and other creepy crawlies.

 

9) Properties extracted from fresh tender leaves is believed to help nourish the hair roots thus beneficial in preventing the premature greying of hair.

Curry Powder

 

Cilantro and Coriander September 2, 2011

 

Cilantro is an edible herb known as Pak Chee in Thailand and Coriander in most western countries. It is also sometimes known as Chinese Parsley. This particular herb was originally a native of southern Europe and derived it’s name from the Greek word Koris, meaning a bug. Apparently this was because the plant typified a smell similar to that of bed bugs. Bed bugs!!! Although fresh cilantro does have a rather pungent flavour it’s considered by many to be quite fragrant, rather tangy if not a little peppery in taste.

 

Cilantro Leaves, Stems and Roots

Health Benefits

The health benefits derived from this wonderful plant are insurmountable.

1) It helps protect against certain viral and bacterial infections

2) It is beneficial in helping control blood sugar levels

3) It helps fight inflammation and free radicals.

4) It lowers bad cholesterol level (LDL) and raises good cholesterol (HDL)

5) It helps aid indigestion and settles the stomach

6) It helps protect against urinary tract infection

7) It relives intestinal gas and prevents flatulence

8) It helps in preventing nausea

9) It rids the body of heavy metals such as mercury, lead and aluminium

Dietary Source

The dietary source derived from the herb are excellent for your well-being.

1) It’s a great source of fiber

2) It’s a great source of iron

3) It’s a great source of magnesium

4) It’s Rich in phytonutrients and flavonoids

What are phytonutrients and flavonoids! They are natural nutrients found in foods of plant origin and play a potentially advantageous role in the prevention and treatment of disease thus necessary to sustain human life.

 

Ground Coriander

Culinary and Cooking Techniques

Thai’s utilize every single part of the plant including the stems and roots in their cooking preparation. The leaves are frequently used in noodle dishes, stir-fries and soups but are often used to garnish many other foodstuffs. The stems and roots will be used for additional flavouring and the seeds will be grounded and used to make curries and various other spicy pastes.

You may not always be able to find cilantro with the roots still attached in most western markets as they are usually removed before reaching their destination. Unless of course, you are able to grow your own or you are able to locate a nearby source, you may have to be content with cooking with just the leaves. Feel free however, to utilize the very bottom portion of the stems for that extra seasoning. Remember every little bit counts.

 

Coriander Seeds

Some Useful Tips

Here are a few things you may wish to memorize when preparing or storing fresh or ground coriander. First and foremost, do not overcook the leaves for too long a time as they are prone to losing their firmness and may even become a little unappetizing. It is always better to add them to any recipe towards the very end of the cooking session. It is also preferable to retain the beauty of the serrated leaves in their whole form rather than chopping them up too finely. The fresh coriander leaves make a wonderful garnish.

Fresh Cilantro

Although fresh cilantro may not keep for more than a day or two at very best, you can put the leaves, stems and roots in a cylindrical bowl or jar of cold water and cover with a lid or plastic bag. That way, the plant will keep fresher for a little longer. If you are able to buy the plant with all it’s roots still attached, then clean the roots and place them in the freezer.

Ground Coriander

Although dried coriander seeds keep well, ground coriander loses it’s aroma and flavor fairly rapidly so it’s best not to store too big a quantity. If you would like to prepare a recipe requiring ground coriander, my suggestion is to either grind your own or purchase a small amount that has been freshly prepared. Try finding a market specializing in spices near where you live. Buy enough for immediate use and only then replenish whenever needed.

If making you own ground coriander, you first need to dry-fry some seeds in a heavy-based skittle tossing them frequently until the seeds give off a rich spicy aroma. Place the seeds into a mortar and using a pestle, pound the seeds into a smooth powder. Alternatively you can use either a spice grinder or an electric coffee grinder especially reserved for blending spices.

Thai Basil Herb Species

Sweet Basil

Basil is one of the oldest herbs known to mankind but it is Thai Basil that is widely used in Thailand. There are however numerous plant species of basil grown around the country and now obtainable in supermarkets and oriental shops throughout the western world. The lemon scented hairy basil, sweet basil and holy basil are all known varieties of the herb found in Thailand.

Thai Basil also known as Oriental Basil or Asian Basil, a close cousin of sweet basil is frequently used in Thai cuisine. This particular basil is often referred to as anise or licorice basil because of it’s unique taste sensation

Sweet Basil or Bai Horapa found in abundance in the west comes close to the Mediterranean variety. The leaves are a shiny deep green colour and arranged on purple-hued stems. They also have a faint aniseed taste
and when added to curries and salads, they impart a fresh spicy flavour.

Holy Basil or Bai Krapow is another type of sweet basil that has rather dull narrow green leaves which tend to have serrated red or purple edges. They also have a much more pungent flavour when added to spicy dishes.

Hairy Basil or Bai Manglak is a lemon-scented basil that has a slightly peppery taste. It’s seldom seen outside Thailand as it does not travel well.

Lemon scented Hairy Basil

 

Health Benefits

1) Basil has plenty of powerful antioxidants to potentially protect your body from damage caused by toxins and free radicals.
2) Basil helps prevent memory loss associated with old age.
3) Basil helps in the treatment of constipation, stomach cramps, indigestion and flatulence when used as a tea.
4) Basil together with thyme helps in the prevention of food poisoning when added to both cooked and uncooked foods.
5) The essential oil in basil has anti-bacterial and anti-fungal properties.
6) The essential oil in basil helps in the fight against inflammation thereby ideal for treating arthritis.
7) The essential oil in basil has an anti vomiting agent to help suppress vomiting caused from sea and other motion sicknesses.
8) The essential oil in basil has effective properties to provide relief from colds, influenza, whooping cough, asthma, bronchitis and sinus infections.
9) The essential oil in basil is effective in helping stress related problems and provides a calming effect when used in aromatherapy massage.

 

 

Thai Basil

Spicy Squid with Sweet Basil

 

Preparation and Storage

Whether adding basil to cooked foods or salads, avoid chopping the leaves but rather strip them from their stems and either tear them into pieces or add them whole. It’s as simple as that. To store them, wrap bunches of basil in paper towels and then place in the vegetable compartment of your refrigerator or alternatively stand them up in a jug or cylindrical bowl half full of water and cover with a lid or plastic bag. They will last a few days.

Growing Thai Basil

If you have difficulty in finding fresh supplies of basil for that Thai Recipe you want to create, it might be worth considering growing your own from seed, There are lots of garden and hardware markets all over the world selling a full range of the Thai basil variety. Basil is a herb that can grow well in all sorts of hot climates apart from the Nevada or Sahara deserts of course. You start them off in pots on a warm window sill and keep moving them should there be a threat of frost. Basil can also grow in your garden.

 

 

Benefits of Galangal Root

Spicy Thai Galangal Soup

 

There are three different variations of the Galangal root but the one most popular in Thailand is known as Krachai. This one originated from southern China where it is mostly used as a medicinal herb but is now widely grown all over south-east Asia and considered to be more of a spice than a herb.

These tubers are members of the rhizome family meaning that they grow underneath the ground and have rather peculiar protuberant segments similar to that of turmeric and ginger root but they also have finger-like stems and are known for their strong sharp and somewhat peppery flavor.

The lesser known ones have ivory-white skin-tones, red-brown interiors, fibrous textures with a rather strong sharp aromatic flavour. Their taste can easily be described as a cross between ginger and black pepper. They can be found fresh, dried or in a powdered form. The ripe roots should be firm with very little separation between their skins and that of their flesh.

The greater known ones have orange-brown skin-tones, pale yellow or white interiors with a pine-like aroma and a pungent falvour. They can be found fresh, sliced or in powder form. Kaempferia Galangal has red skin and white interior and is regularly used as a flavoring all over south-east Asia.

 

Fresh Galangal Root

Health Benefits

1)It helps in the fight against inflammation thereby treating arthritis

2) It helps in the treatment of ulcers and inflammation of the stomach

3) It helps to assist digestion

4) It helps to stop vomiting from sea and motion sickness

5) It helps to improve blood circulation in hands and feet

6) It helps with the treatment of diarrhea

7) It helps to alleviate abdominal discomfort and pain

8) It is known to cure hiccups

9) It is thought to protect against the risk of some cancers

10) It has plenty of powerful anti-oxidant agents to potentially protect your body from damage caused by toxins and free radicals

Dietary Source

1)It’s a great source of fiber

2) It’s a great source of iron

3) It’s a great source of sodium

4) It contains vitamins A and C

5) It contains phytonutrients and flavonoids such as beta-Sitosterol, Galangin, Emodin and Quercetin.

What are phytonutrients and flavonoids! They are natural nutrients found in foods of plant origin and play a potentially advantageous role in the prevention and treatment of disease thus necessary to sustain human life.

 

Spicy Galangal Paste

 

Culinary and Cooking Techniques

Galangal is frequently used as an essential flavouring ingredient in seafood and meat dishes in Thailand. Slices of the rhizome are regularly added to soups with shreds of lemongrass and lime leaves. It is also often pounded with shallots, garlic and chillies to make curries or spicy pastes for dips. You will also notice that galangal is a lot harder than ginger and you will most certainly need to first slice the root before attempting to crush it.
The fresh roots should always be peeled then either cut into matchstick like pieces or thinly sliced before cooking. Just remember that the slices and shreds require a longer cooking time than ginger does in order for them to become nice and tender. Never buy roots that are wrinkled or shriveled.

 

You can keep the roots fresh for as much as three weeks by either storing them in a cool dry place or by wrapping them up in waxed paper and then placing them in the refrigerator where they will stay moist. The roots can also be frozen by placing them in an air-tight container or tightly wrapping them in tin-foil. Whichever method you choose, do not cut them up before putting them in the refrigerator. If you fancy, you can even peel the roots and place them in a jar filled with sherry before going into the refrigerator.

 

It should be noted that this ginger like root has been utilized not only as a spice in Asian cooking but also as an ingredient in aphrodisiacs, snuffs and perfumes from the Middle East. It is known to add flavour to condiments such as vinegar and beer as well as some German teas and Russian wines.

 

Should you be wanting to purchase this particular herbal root in whichever country you presently reside, then you would need to go to your local fruit and vegetable store or supermarket and make inquiries there. Perhaps you could ask your local health shop or organic food store for advice. I’m sure that if there is enough demand for the product, then one or other dealer may attempt to import the root. Wishing you the best in your endeavor.

 

 

Thai Long Pepper

 

 

Getting the Pepper through Customs

Thai Long Pepper is a tangy spice source known locally to many inhabitants of northern Thailand as Dee Plee, though it’s origins actually appeared in Europe a few hundred years ago. But that was only until westerners discovered what is customarily known today as the chilli pepper. With this finding the popularity of the Asian variety eventually faded into a distant direction. This particular pepper is often used by the Hmong Hill Tribe people as an additive to their cooking.
I am told that the official name of this peppery spice is called Piper Chaba and when dried has a similar appearance to that of black pepper. It must however not be confused with the type of pepper used in western cuisine. This one has a rich fragrant aroma and a strong pungent taste that tends to linger for a long time in the mouth. Apparently the peppers are now rarely used outside South East Asia.

Getting the Pepper through Customs

If you are the kind of person who enjoys the tang of spicy chilli combined with a peppery taste, then you’ll probably love this one. However because the pepper is found mostly in Asia, it’s unlikely you’ll find it at any of the local supermarkets in your neighbourhood or for that matter, other parts of the world. So before you stock up with this delightful delicacy in the northern regions of Thailand, you may need to make doubly sure that you would be allowed to get it through customs.

After observing how strict procedures are imposed at Australian immigration, you would have a hard time getting this food source through customs. Best to check with your embassy if you are allowed to enter the country with the product.

Where to find the Pepper

Because Thai Long Pepper is an extremely rare commodity commonly associated with Asian cuisine, it can still be purchased at many Indian Marketsas well as some grocery stores. It’s also used in Indonesian (such as in Bali) and Malaysian cooking and further afield I believe, can be found in North African spice mixtures.

This particular pepper appears to thrive on a vine but in reality it grows on trees in Thailand. You can consume the spice either fresh or in dried form. The pepper first appears green in colour then quickly turns bright orange before being dried.

The Health Benefits

Apart from the fact that Piper Chaba, Dee Plee or Thai long pepper gives you a prolonged taste sensation it will also ultimately provide you with a wide range of medicinal health benefits too. The spice is known to be a wonderful remedy for the relief of sore throats. In addition will also help promote and improve appetite.

Other remedies include the peppers ability to reduce flatulence. It helps stimulate digestion and assists in the reduction of any symptoms associated with diarrhea and stomachache. It is believed to be a great stabilizer for motion sickness and once absorbed will also allow you to have a better nights sleep should you suffer from the causes that accompany insomnia. For this you need to boil some fresh pepper in water with lemon juice and a dash of sea salt for approximately fifteen minutes. Drink a small glass of the mixture three times a day after each meal.

Dried Dee Plee

ที่มา  http://www.luxury-thailand-travel.com/long-pepper.html

 

Kaffir Lime and Leaves

Whole and Sliced Kaffir Limes

 

 Just for the record the Kaffir Lime Fruit is not actually classified as a true lime as far as limes go but it does however belong to a sub-species of the citrus family known as citrus hystrix or citrus amblycarpa. They are native to south-east Asia and known as Bai Mukrutin Thailand. You will notice that unlike their relatively smooth-skinned lime and lemon cousins, these dark green fruits sport knobbly skins and are extremely bitter in taste.

It is the lime leaves that are most highly prized in Thai cuisine as the limes themselves yield very little juice and what there is is very sour. The juice is occasionally used to heighten the taste of certain dishes but it is the leaves that are used more frequently. The strong scented leaves have a lovely fresh lemon flavour awareness about them when torn or shredded.

Fresh limes and leaves are often obtainable at one or other oriental market in most cities around the world. Freeze-dried leaves are also available at some markets. The fresh leaves will keep for several days in a cool dry place but if you store them in a air-tight container, they can retain their flavour for a few months. Frozen leaves will keep for a heck of a lot longer.

Kaffir lime leaves are synonymous with Thai cooking and can be utilized in much the same way as bay leaves. It is not necessary for you to have to soak them first either. The leaves can be torn, chopped or shredded and used in soups and curries. Just one or two leaves are enough to flavour a full pot of spicy soup or curry. Every lime leaf has the characteristic as if one leaf is placed on top of another because the lower part resembles an oval shape and the upper part matches that of a heart shape. The fresh leaves almost appear to be highly polished as they seem to shine so much.

Kaffir Lime Leaves

Health Benefits

Some of the medicinal benefits of Kaffir Lime Leaves include the regular use of rubbing fresh leaves on your teeth and gum to aid in dental health. Try crushing a few leaves or a few drops of essential lime leaf oil extract
in your bath water and feel the refreshing and rejuvenating enjoyment it invites while successfully helping you to relax both your body and spirit.

One other health benefit generated from the limes themselves is to grate some of the rind of the fruit and add it to any fish or chicken dish. This
will not only help aid digestion but it will also help in cleansing the blood.

 

Shredded Lime Leaves

Essential Oils

Essential oils are often extracted from the limes and leaves to produce a vast variety of products such as air fresheners, deodorants, detergents, soaps and shampoos. Some of the oils produced are often used for the treatment of both the hair and scalp. One wash with the shampoo will not only leave your hair squeaky clean but it also helps in reviving your scalp.

The limes have also been used by Thai women for generations as a natural bleach to remove even the toughest stains. They feel that nothing works better on stains than a few drops of Kaffir Lime Juice mixed with a small amount of detergent. Not only does it clean effectively, it’s sweet-smelling

Just about every home outside the greater cities of Thailand has at least one tree on their property and the limes and leaves the tree produces will sustain the whole family in nutritious additives and cleansing bi-products.

 

Limes and Leaves

Thai Lemongrass

 

 

 

 

           Although originally native to India, Thai Lemongrass is not only confined to Asia but is also widely utilized in many countries around the world and until recently this aromatic herb was little known outside south-east Asia. The scented grass can now be found in nearly every food market in the west. In reality it has dramatically captured the imagination of chefs and novices alike. Lemongrass is a perennial tufted plant with a bulbous base and grows in dense clumps in tropical and sub tropical regions of the east.

         The scientific name for lemongrass is Cymbopogon Citratus but it is also known as Citronella, the common scent you usually find in candles, soaps and perfumes. The cut stems are about 8 inches in length and have similar appearances to that of scallions or thin leeks. It’s only when the stems are cut that the distinctive citrus aroma is fully appreciated. This is matched by a pure intense lemon flavour but without the acidity associated with it.

 

Fresh Thai Lemongrass

 

Health Benefits

            Lemongrass has a whole host of herbal and therapeutic benefits and is a highly effective remedy for a diverse array of ailments. It not only serves as a natural holistic approach to your health and well-being but it is also fast becoming more and more popular in the treatment of the distresses, diseases and discomforts of modern society. You should however consult your doctor before replacing conventional western allopathic medicine.

1) It helps reduce fevers

2) It helps in treating gastroenteritis

3) It helps in treating flatulence and colic

4) It helps stimulate digestion and alleviate indigestion

5) It helps ease arthritic pain

6) It helps relieve insomnia

7) It helps relieve stress

8) It has anti-bacterial and anti-fungal properties

9) It is an effective diuretic when used as a tea

10) It helps stimulate blood circulation

11) It helps reduce blood pressure

12) It helps lactation in females

13) It acts as a muscle and tissue toner

14) It helps improve the skin by reducing acne and pimples

15) It helps cut down uric acid, cholesterol, excess fats and toxins

16) It helps detox the liver, pancreas, kidney, bladder and digestive tract

 

Dried Lemongrass

 

 

 

 Culinary and Cooking Techniques

             Thai Lemongrass is widely used throughout the country in soups, sauces, stir-fries, curries, salads, pickles and marinades. It is the perfect partner for coconut milk especially when it comes to seafood and chicken dishes.

            Thai cooks often add a few rings of lemongrass, grated or chopped fresh ginger root or galangal to a little vegetable oil when preparing stir-fries. Not only does it add extra flavour to the oil but it also fills the air with an aromatic scent. Try this when next preparing your Thai recipe at home.

            There are basically two ways to use lemongrass. One is to first bruise the stem with a pestle or small wooden mallet then add it to a soup dish and cook slowly until all the flavour is released. Thereafter it can be removed

            The other way is to cut off the lower two inch tender portion of the stem and thinly slice or finely chop it up before adding to soups, salads, curries, stir-fries or whatever takes you fancy. One stem will serve both purposes. 

 

   Lemongrass Sorbet

Selecting Fresh Lemongrass

            You don’t have to be a rocket scientist to fully understand all the various parts and uses of Thai lemongrass but when buying fresh ones, you should nevertheless be on the look-out for stalks that are still fragrant and tightly packed. They should have a nice lemon-green colour on the lower bulbous end thereafter turning a true-green colour towards the other end of the stalk. If fresh lemongrass is unobtainable at you local market, ask if there are any frozen ones as lemongrass freezes well and can be just as good.

            The tough top end of the lemongrass stalk is usually used for background flavouring while the tender bottom portion forms the focal point of many a Thai dish. The upper end is also good for basting food which is to be boiled or barbecued. Instead of discarding the dry fibrous end of the stalk, why not just turn it into a basting brush. To do this simply flatten the end with a pestle or small wooden mallet and wallah!!! you have a marvelous brush

 

 Iced Lemongrass Tea

How to make Lemongrass Tea

             First cut two or three inches off the lower portion of the lemongrass stem and slice thinly. Place the slices in a jug of boiling water and allow to sit for approximately 5 or 6 minutes then strain. You need eight lemongrass stalks for one quart of water or one tablespoon of the plant for each cup of tea. Add milk and sugar if necessary. For iced lemongrass tea allow the water to cool, refrigerate until cold then serve with crushed ice. Why not cut the remaining stem sections into six inch lengths and add as a garnish.