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Ask most people to define herbs
and they will tell you they are the green
leaves of plants that are used for cooking.
Some might even add that herbs have medicinal
properties. They might mention as examples:
basil, thyme and rosemary. Until recently
we would have said the same, possibly adding
borage, nasturtiums, and other edible flowers
to the list. But in Thai herb definition we
began to wonder about such a narrow definition.
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| 1. Lemon
Grass |
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| Until recently, lemon grass, or Takrai
as it is known in Thailand, was primarily
grown in India, Indonesia, and South
East Asia. But as the popularity of
Thai cuisine grows around the world,
the demand for it has increased Lemon
grass has an intriguing, lemony perfume
without the bite that lemons can add
to a dish. The taste is refreshing and
light, with a hint of ginger. These
qualities make it blend well with garlic,
chiles, and cilantro -- ingredients
common to the cuisines of Indonesia
and Thailand. It is most often used
in curries, marinades, stews, and seafood
soups as it needs liquids to bring out
its essential oils. Its citrus taste
helps to lighten some of the richer
tasting dishes. Lemon grass is also
used as the basis of a popular drink
in the tropics, and as a tea
One of the most important flavorings
in Thai and Vietnamese cooking, this
herb has long, thin, gray-green leaves
and a woody scallion like base. Citral,
an essential oil also found in lemon
peel, gives lemon grass its sour-lemon
flavor and fragrance. It is available
fresh or dried in Asian (particularly
Thai) markets, produce markets and
some supermarkets. Choose blemish-free
green stalks with white roots. Store
fresh lemon grass in the refrigerator,
tightly wrapped in a plastic bag,
for up to 2 weeks. Use the white base
up to where the leaves begin to branch
to flavor tea, sauces, soups and curry
dishes; discard lemon grass before
serving. Lemon grass is also called
citronella root and sereh
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| 2. Cinnamon |
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Cinnamon has a long history both as
a spice and as a medicine. It is the
brown bark of the cinnamon tree, which
is available in its dried tubular form
known as a quill or as ground powder.
Although available throughout the year,
the fragrant, sweet and warm taste of
cinnamon is a perfect spice to use during
the winter months.
While there are approximately one hundred
varieties of Cinnamonum verum (the scientific
name for cinnamon), Cinnamonum zeylanicum
(Ceylon cinnamon) and Cinnamomun aromaticum
(Chinese cinnamon) are the leading varieties
consumed. Ceylon cinnamon is also referred
to as "true cinnamon", while
the Chinese variety is known as "cassia".
While both are relatively similar in
characteristics and both feature a fragrant,
sweet and warm taste, the flavor of
the Ceylon variety is more refined and
subtle. Ceylon cinnamon is rarer to
found in North America than the cassia,
the less expensive variety, which is
the most popular in the United States.
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| 3. Coriander |
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Coriander is one of those herbs you
either love or hate. It is a necessity
for many
Thai dishes, as well as Latin and Indian
specialties. There arises a certain
amount of confusion about cilantro,
however, because it is called by different
names in different areas.
Although the term coriander is used
in much of the world in reference
to both cilantro leaves and seeds,
in the Americas, it generally refers
to the dried cilantro seeds which
are used as a spice both in whole
form and ground. You'll need to pay
special attention to the recipe instructions
as well as to how the ingredient is
listed to determine whether the author
intends the seeds or the leaves to
be used in the recipe. Coriander seeds
have a bit of a spicy, citrus flavor
and are available in the spice aisle
of most markets.
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| 4. Tamarind |
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The fruit pulp is edible and popular.
It is used as a spice in both Asian
and Latin American cuisines. The pulp
of a young fruit is very sour and acidic
and is most often used as a component
of savory dishes. The ripened fruit
is sweeter and can be used in desserts
and drinks, or as a snack.
Tamarind trees are very common in South
India. They are used as ornamental trees
and to provide shade on the country
roads and highways. The pulp, leaves,
and bark also have medical applications.
For example, in the Philippines, the
leaves have been traditionally used
in herbal tea for reducing malaria fever.
Tamarind is available in Indian stores
worldwide. It is also sold as various
snack forms in Southeast Asia (dried
and salted, dried and candied, as a
cold drink). Pad Thai, a dish popular
in Thai restaurants in the U.S., uses
tamarind as its dominant flavor.
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| 5. Chili |
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The chili has a long association with
Mexican cuisine. Although unknown in
Asia until Europeans introduced it there,
chili has also become a part of the
Korean, Indian, Indonesian, and Thai
cooking tradition. Its popularity has
seen it adopted into many cuisines of
the World.
Red chilies are very rich in vitamin
C and provitamin A. Yellow and especially
green chilies contain a considerably
lower amount of both substances. Their
high vitamin C content can also substantially
increase the uptake of non-heme iron
from other ingredients in a meal. Recent
studies reveal that chili peppers can
have a wide range of benefits from helping
alleviate pain in arthritis patients,
to acting effectively against cancer
causing tumors. Chili also helps to
lower the risk of Diabetes, the amount
of insulin required to lower blood sugar
after a meal is reduced if the meal
contains chili pepper.
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| 6. Garlic |
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Garlic is a species in the onion family.
Garlic has been used throughout recorded
history for both culinary and medicinal
and purposes. It has a characteristic
pungent, 'hot', flavor that mellows
and sweetens considerably with cooking.
A 'head' of garlic, the most commonly
used plant part, comprises numerous
discrete 'cloves'. The leaves and stems
are sometimes eaten, particularly while
immature and tender.
Garlic is widely used around the world
for its pungent flavors, as a seasoning
or condiment or to enhance other flavors.
Depending on the form of cooking and
the desired result, the flavor is either
mellow or intense.
Immature scopes are tender and edible.
They are also known as 'garlic spears',
'stems', or 'tops'. Scopes generally
have a milder taste than cloves. They
are often used in stir frying. Garlic
leaves are a popular vegetable in many
parts of Asia, particularly in particular
Chinese, Vietnamese, and Thailand. The
leaves are cut, cleaned and then stir-fried
with eggs, meat or vegetables.
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