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The Healthy Heart of Thai Cuisine

At the heart of Thai Cuisine are the nutritious and healthy herbs, spices, and flavoring which provide the dazzling array of delicious
and exotic tastes that make Thai cuisine so unique. Featured here are of them with their Thai common names in parenthesis.
saranae Marsh Mint (Sa-ra-nee)
The fresh leaves are used as a flavoring and eaten raw in Thai cuisine. Volatile oil contents give the plant several therapeutic uses, including carminative, mild antiseptic, local anaesthetic, diaphoretic, and digestant properties.
makrut Kaffir Lime (Makrut)
The leaves, peel and juice of the Kaffir Lime are used as a flavoring in Thai cuisine. The leaves and peel contain volatile oil. The major therapeutic benefit of the juice is as an appetizer.
sacredbasil Sacred Basil (Ka-phrao)
Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and reddish-purple leaves. The fresh leaves, which are used as a flavoring, contain approximately 0.5% volatile oil, which exhibits anti microbial activity, specifically as a carminative diaphoretic, expectorant and stomachic.
limes Lime (Ma-nao)
Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin, scientifically proven antiflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, antiflu, stomachic, and antiscorbutic properties.
greater galanga Greater Galanga (Kha)
Greater Galanga commonly used in Thai cooking as a flavoring. The approximately 0.04% volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic, and antimicrobial agents.
sweet basil Sweet Basil (Ho-ra-pha)
Its fresh leaves are either eaten raw or used as a flavoring in Thai cooking. Volatile oil contents varies according to different are as carminative, diaphoretic, expectorant, digestant, and stomachic agents.
lemongrass Lemongrass (Takhrai)
This erect annual plant resembles a coarse grey green grass used as a flavoring. Lemongrass contains 0.2-0.4% volatile oil. Therapeutic properties are as a diuretic, emmanagogue, anti-flatulence, antiflu, and antimicrobial agent.
cillis Chili (Phrik)
Chili is used as garnishing and flavoring in Thai dishes. There are many different specifies. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure, and the heart. Other therapeutic uses include being a stomachic, carminative antiflatulence agent, and digestant.
garlic Garlic (Kr-thiam)
Dried mature garlic bulb are used as a flavoring and condiment in Thai cuisine. The bulbs contain 0.1 to 0.36% garlic oil and organic sulphur compounds. Therapeutic uses are as antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence, and cholesterol lowering agents.

Thai Cuisine is designed to stimulate and excite the five taste senses:  sweet, sour, hot, salty and neutral. Incorporating the culinary traditions of its Chinese forebears and Indian neighbors, its unique flavors depend on certain ingredients native to Southeast Asia. Lemon Grass, Galangar, Coriander Leaf & Root, Fresh Leaf of the Kaffir Lime, Ginger and Hot Chili make Thai dining a unique experience. We have made a special effort to keep mono sodium glutamate out of the kitchen. We use fresh lime juice and fish sauce to bring out the natural flavor.

Based on rice, the typical main meal includes soup, curry, stir-fried dishes and vegetables. Tastes within a dish are carefully blended to stimulate each of the five sensations. For light dining, we recommend one of our noodle dishes.

We are also specialists in vegetarian dishes Thai style.