Basil
Thai name: Kra-prao
Scientific name: Ocimum sanctum
The Thai "horapha", "kaphrao" & "maenglak" are varieties of sweet basil. They are used as a vegetable and for flavoring and act as an aid to digestion.

Turmeric
Thai name: Ka-min
Scientific name: Curcuma longa
Used for coloring in yellow curries, soups and other dishes. White turmeric, a different type, is used as a raw vegetable and resembles ginger. This is an old Thai treatment for cobra venom.

Galangal
Thai name: Kha
Scientific name: Alpinia galanga
A member of the ginger family with a subtle citrus flavor, it is usually added in large pieces to impart flavor to fish or chicken stock, or used in making curry pastes. It has many medical uses in Asia.

Ginger
Thai name: Khing
Scientific name: Zingiber officiale
Eaten raw or cooked and it is used widely in many Asian cuisines including Thai. Ginger is acknowledged to improve digestion and to counteract nausea.

Lemongrass
Thai name: Ta-krai
Scientific name: Cymbopogon citratus
A favorite in Thailand, only the base of this hard grass is used, with the green leafy part discarded. Added as a flavoring agent, it is indispensable for tom yam. Lemongrass oil will, among other things, sooth an upset stomach and indigestion.

Coriander, Cilantro, Chinese Parsley
Thai name: Phak-chee
Scientific name: Coriandrum sativum
The stem and roots are for seasoning. It is said to be good for the digestive system, reducing flatulence, stimulating the appetite and aiding the secretion of gastric juices.

Thai Chilies
Thai name: Prik-kee-nhoo
Scientific name: Capsicum frutescens
When thinking about Thai food, one often thinks about chili. True, the Thai people annually consume more hot peppers than anyone in the world. Originally from South America, chilies came to Thailand about 400 years ago. They stimulate blood circulation and are believed to have many positive attributes.

Kaffir Lime, Leech Lime
Thai name: Ma-krud
Scientific name: Citrus hystrex
The leaves can be finely shredded and added to salads, or torn and added to soups and curries. They are aromatic and have a fragrance similar to lemongrass.

Pea Eggplant
Thai name: Ma-khue-poung
Scientific name: Solanum torvum
Look similar to green peas but pop in your mouth, releasing a strong yet delicious taste. A  must ingredient in green curries.

Shallot
Thai name: Hom-deang
Scientific name: Allium cepa
Small Thai red onions that are sweet and aromatic and an essential ingredient in many Thai dishes. Used as an antiseptic and diuretic, the juice is known to be good for coughs and colds.