Bird Chilli (phrik khi nu)
This is the smallest of chillies and also the hottest ones. They can be used for garnishing or flavouring many Thai dishes. All contain a chemical called capsaicin, which helps stimulating blood circulation, preventing cancer and heart disease. Moreover, they are beneficial in the therapeutic uses as well, for example, "being a stomachic, carminative and antiflatulence agent, and digest." In other words, assisting digestive system to be able to digest food easily.
Cinnamon (ob choei)
Cinnamon commonly uses in both Western and Thai cuisines, but with different forms. In Thai cooking, a bark of it is converted to cinnamon powder, mostly using as a flavoured enhancer in Massaman curry and Pa-loe (Chinese stew). Regarding medical advantages, it promotes vitality and acts as a remedy for exhaustion.
Cloves (kanphlu)
Cloves are the aromatic dried flower buds of an evergreen tree, which can be found in Molucca islands, Indonesia. They are often used in Western dishes and some Thai food as well such as Massaman curry. The oil producing from cloves are said to be antiseptic, also chewing them can sooth toothache.
Coriander (phak chee)
Thai people use two parts of coriander; leaves and roots. The leaves are used for decoration, but the latter ones are normally used as an ingredient in cooking part. The roots are essential seasoning as they have a deeper and more tense flavour than the leaves. Example menu would be clear soups, curry paste, and sauces.
Krachai
Krachai is a juicy fresh plump roots that has a very strong scent. In order to use it, a cooker must soak and rinse with water to wash away the brine first. Krachai is always added to fish curries or just simply peeled and served as a raw vegetable. It is beneficial to consumers in the way of easing dizziness and inflammation around the mouth area and improving bodily strength at the same time.
Kaffir Lime Leaf (bai makrut)
Kaffir Lime Leaf has a very aromatic unique flavour with glossy texture. It is used as a flavouring in Thai cuisine in many ways, for instance, finely shredded and added to salad or torn and used in curries or soups like Tom Yum. In addition, it acts as a substitution for other lemon-flavoured herbs. The leaf is a digestive aid with many known health benefits such as cleaning the blood, maintaining healthy teeth and gums.
Lemongrass (takhrai)
This hard grass grows rapidly in almost any soil condition. It is often used to enhance aromatic scent in food. Lemongrass is crucial for Tom Yum, a well-known Thai dish and curry paste. Interestingly, beverage is another choice that can be made by this plump roots so-called lemongrass juice (Nam Ta-Krai), which provided a refreshing flavour. Helping reduce blood pressure, opening skin pores, assisting in alleviating fever, stomach pain are advantages from consuming lemongrass.
Pandan Leaf (bai toei)
These long narrow green leaves are used for flavouring and colour in many Thai desserts and some drinks. Pandan paste is used in cakes as it is sweet and imbues food with a bright green colour. Both leaves and roots are found to have various medicinal benefits. They help in relieving headaches, pain caused by arthritis and even hangover. Pandan also treats leprosy, smallpox, wounds, reduces fever, cures ear pains, and eases chest pain.
Shallot (hom daeng)
These small, Thai onions are sweet and aromatic. It can be said that they are essential ingredients in many Thai food such as curry and chilli pastes or Yam (spicy salad dishes). Because of their taste and appearance, they are able to substitute with European shallots or regular brown onions. What are the health benefits of shallots? They are low in calories, rich in Vitamin A, high in Potassium, low in fat, and low in sodium.
Thai Basil (hora-pa)
Thai Basil seems to be similar to sweet Basil uses in European tomato dishes and italian pesto. They are extensively used in Thai cuisine like green curry and stir-fried dishes. When cooking, the leaves release their aroma and minty flavour, lifting the taste of the food into another level. Having dark leaves and purple stems, meaning that they are rich in Vitamin A and antioxidants.
Turmeric (khamin)
Turmeric is bright orange roots, which is used for colouring in yellow curries. It is one of the crucial Thai herbs and spices widely used in Southern Thailand cuisine. Turmeric may look like ginger, but smaller and has a very strong flavour. In respect to advantaged from cooking it, it helps muscular relaxation, heals wounds, prevents and cures acne as well. Surprisingly, Turmeric has been used in Chinese medicine in order to treat emotional disorder, depression.
Sources:
http://asiarecipe.com/ingredients/thai-herbs-spices.htmlhttp://thaigrocer.com/herb_spice.html
http://www.thai-recipes-today.com/herbs-and-spices.html
http://thaigrocer.com/herb_spice.html
http://thaifood.about.com/od/glossary/g/pandanleaf.htm
http://www.livestrong.com/article/495421-what-are-the-health-benefits-of-shallots/