Spices used in Thai cuisine, each dish is unique in both flavor and spicy. Beautiful colors. And the smell of spices is not only used for cooking only. The spices have medicinal properties as well.
Route to the spices of Thai cuisine.
The spice is native to Southeast Asia. The other part came from a foreign country.
Is the source of a spice. It is expected that Thai spices into the emigration of Indians to come up.
Residence in Thailand. For spices used in Thai cuisine can be divided into two types of spices and fresh air.
Country dry.
Spices and fresh vegetables with oil while still fresh and will gradually fade away with the evaporation.
Dry skin, which reduced or eliminated, such as basil, parsley, basil, mint, basil, celery, shallots, ginger, galangal, kaffir lime leaves, lemon grass, etc.
Dry. The essential oil was dried And the aroma when heated. The urge to spit.
Smell out. Therefore, before using it in the roast before cooking, including cinnamon, nutmeg, anise action.
For black pepper, cloves, cumin, etc. Dipli.
Dry in Thailand.
Some of the spices in a pharmaceutical composition, so we have a meal made with spices.
We have various types of medicines that have been wonderful to eat them. That we know about.
Each country with me.
1. Clove is the dried flower buds. Dark brown in color and spicy fragrance. Old people in the past, chewing the clove.
To move to the smell.
Properties of the drug to the digestive carminative to relieve flatulence as dental anesthetics, analgesics and clove flower also contains calcium and phosphorus. To help maintain bones and teeth.
Methods of cooking. Remove the lamb mixture before roasting. The fragrant and spicy. If you need to put in pepper, curry powder.
I like curry, Massaman Curry, Bue Mumbai, etc., or to use any of the flowers in boiled beef.
2. Cardamom has been used widely in both the kitchen and medicine. Cardamom is a small oval shell of the sphere.
A white solid in a lot of brown granules. The pungent aroma. A little spicy. The sweet and bitter.
Properties of drug use as a tonic element. Pituitary to expel the stomach to relieve tight and heartburn indigestion diarrhea using a combination of drugs taken to relieve stomach awaiting trial.
Methods of cooking. Time must be roasted before it is forced to use the pellets in the shell to keep the pound.
Smell the smell of curry and fragrant. Used as a spice in curry curry Massaman curry paste.
Curry is also used as flavor and color of many foods such as bread, fermented foods and meat products.
Various
3. Bay leaf, then the dried leaves which are then used as a spice. The leaves of the bay. However, as the leaves of the tree.
Martha's family, which has a pungent aroma. And spicy.
Nourishing blood tonic and carminative properties of the elements indigestion.
Methods of cooking. Time to rip it out and insert the stem into pieces. A. The smell the smell of meat.
Or used as floating Curry Massaman curry.
4. Pepper and dried fruit and black pepper crust, called the shell of the grain, but the pepper, white pepper, or peel. The aroma is quite pungent, spicy flavor.
Properties of drugs sweaty expel flatulence cure toothache, constipation and appetite.
Methods of cooking. A whole or to the ground. The flavor of food. The fishy odor. The preservation of meat. As a component of curry and Panang curry Massaman curry, etc. It is also used white pepper in the soup.
5. Dried chilli, dried ripe chilli is red or auburn. A pungent and spicy aroma. Most of the hot pepper.
At grain filling and pepper. To help you look beautiful in color as well.
Properties of the Elements of pituitary carminative, digestive tonic. The appetite.
Methods of cooking. Curry Panang curry paste used to make sour and spicy ฉoeฉie because the color and not very
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