Thai-Style Fragrant Water And Thai Hom Mali Rice

This very popular form of fragrant water is made from freshly gathered flowers and contains no alcohol. The flowers used are selected for their sweet and lingering fragrance, some of the more common ingredients being the flowers of damask rose (Rosa damascene Mill.), jasmine, “lam-chiak” (Pandanus tectorius Bl.), “kradang-ngaa-thai” (Cananga odorata Hook.f. & Th.), orange champaka (Michelia champaca Linn.), “chammanaas”(Vallaris glabra Ktze.),bullet wood, “lamduan” (Melodorum fruticosum Lour.) and “chan-ka-pho” (Vatica diospyroides Syming.). Other ingredients used include the leaves of fragrant screw pine, the inner bark of “chaluut” (Alyxia reinwardtii Bl.bar. lucida Markge.), sandalwood, Siam benzoin, jasmine and hyacinth (Hyacinthus orientalis Linn.)oils. Thai-style fragrant water is applied liberally onto the face, chest and arms during the hot climate. It is also …

Spices Turmeric, Cumin, Mint And Sweet Basil

Turmeric Scientific name:Curcuma longa L. Vernacular name:Khamin Turmeric is used for its flavour and atteracive golden colour. A robust herbaceous perennial grows to a height of 1 metre with a short stem and tufted leaves. Turmeric is usually propagated from fingers or small sections of rhizome. The rhizomes grow best in a hot, moist climate. Turmeric smells peppery and fresh with a hint of oranges and ginger. It tastes pungent, bitter and musky. Turmeric is also an important flavouring for many Thai dishes, especially in curry powder. Turmeric is used commercially in sauces and in processed food. It is often added to mustard blends. Turmeric is taken as a tonic and as a remedy for liver problems. The juice of …

Spices Thai Food Galangal, Nutmeg Tree And Krachai

Galangal is one of the members of the ginger family. It is the rhizome of a plant Alpinia galangal(L.)Willd. The plant is about 1-2 metres high and has long arrow leaves and small white, red-streaked flowers. The rhizomes arc knobbly and ginger-like which are deep orange-brown in colour, aromatic, pungent and bitter. Dried rhzome pieces are tougher and woodier than dried ginger. It is used in soups and stews, but remove before serving as they are unpleasant and woody to chew on. Its piquant taste is akin to cardamon and ginger. Galangals are used fresh in curries and stews. It is an essential component of Thai curry pastes and other Thai cooking. The rhizomes and its essential oil are used …

Most Favourite Spices

Peeper Scientific name:Piper nigrum Linn. Family:PIPERACEAE Vernacular name:Prik Thai Pepper is native to the monsoon forests of the Malabar coast in southwest India. The pepper vine is now grown in much of tropical Asia. Pepper is the most popular spice in most of the recipes in cookery, to aid digestion, to preserve food and to enchance its flavour. Pepper has a warm, woody smell that is fresh, pungent and agreeably aromatic. Pepper is neither sweet nor savoury, just pungent, and can therefore be used in both types of dish. It is so popular that it has given its name to a wide rang of dishes. Pepper is perennial vine with stout stem, dark green leaves, white flowering spikes and green …