Fresh Fruits Fresh Vegetables & Herbs Misc.
 
 
  Name: Mint
Thai Name: Bai Sa La Nae
Description: The fresh leaves of this herbaceous plant 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 anesthetic, diaphoretic and digestant properties. Mint is used in Larb and other salads and is served with noodle soup.
 
Name: Ginger
Thai Name: Khing
Description: Native to the cuisines of China, Japan, and Korea, most Asian countries use ginger for its clean, spicy flavor. It works in harmony with garlic. It is thought to aid in digestion as well. Ginger can be sliced or grated to season a variety of Asian dishes.
 
 
  Name: Taro
Thai Name: Puak
Description: This root grows wild on the banks of streams in Thailand and is particularly popular in the north of the country. The swollen tuber is full of starch and is eaten in the same manner as potatoes. The young leaves can also be eaten. Wear gloves when peeling taros.
 
Name: Kaffir Lime Leaves
Thai Name: Bai Ma Krut
Description: These fleshy green and glossy leaves resemble a figure eight. Imparting a unique flavor, they can be finely shredded and added to salads, or torn and added to soups and curries. Use them whole in soups such as Tom Yum, Tom Kha; and curries, as an aromatic ingredient not meant to be eaten. Or slice them into very fine, edible sliver. Either way, they add a wonderful flower-like fragrance and taste.
 
 
  Name: Apple Aubergines
Thai Name: Ma Kheua Brot
Description: These small round aubergines are pale green, yellow or white. They are eaten raw with the ubiquitous chilli sauce, nam phrik, or cooked in curries. They have little flavour, but when raw have an interesting texture. They discolour rapidly once cut, so drop' them into salted water if you are preparing them in advance.
 
Name: Winged Bean
Thai Name: Tua Plu
Description: It bears a pod which in cross section looks like a rectangle that has a fringe-like extension at each corner, the "wings" of the bean.
 
 
  Name: Morning Glory
Thai Name: Pak Boong
Description: This popular leafy plant, also known as water convolvulus or water spinach, is actually a herb. It grows in marshy areas, near rivers and canals, and is related to the morning glory that riots over walls and fences in many European gardens. It has slender, hollow green stems and thin ovate green leaves which are pointed at the ends. In some parts of Asia, the stems are pickled, but in Thailand, only the leaves and tender shoots are eaten. The flavour is similar to that of spinach. In Thailand, the tender tips are often eaten raw, on their own or with other raw vegetables, and served with a selection of hot sauces. When cooked, the stem tips stay firm, but the leaves rapidly become limp.
 
Name: Gastrochillus Panduratus (Scientific Name)
Thai Name: Kra Chai
Description: Kra-chai is a relative of the ginger root and milder in flavour than ginger and galangal. The tubers are yellowish with a brown skin and are shaped like finger hanging from the main body. These tuber have a strong, distinctive aroma. To prepare, scrape off the fine brown skin with a sharp knife, then chop finely or slice lengthwise. Kra Chai is one of main ingredients in Thai curry pastes, and the fresh flesh is used sliced finely in fish curry dishes.
 
 
  Name: Okra
Thai Name: Kra Jiab
Description: Okra is deep fried, cooked in sour curry (gang som) and is eaten raw as an accompanying vegetable to nam prik dishes.
 
Name: Lotus Stem
Thai Name: Sai Bua
Description: The lotus plant symbolizes purity and perfection. Every part of the plant is used : the flowers are laid at shrines and temples; the stamens are steeped to make a soothing tea, the seeds are dried for desserts and cakes; and the stems and roots are sliced up for soups and salads, where they absorb the flavors of the dressing while retaining a crunchy texture.
 
 
  Name: Acacia Leaf
Thai Name: Cha Om
Description: Cha-Om is a very unusual tasting (and smelling) vegetable that is eaten raw or cooked with eggs.
 
Name: Wax gourd
Thai Name: Fak Keaw
Description: Wax gourd, Fak Keaw, also called white gourd or Chinese preserving melon, is oblong and light green to white. The ends are rounded and the flesh is solid and white.
 
 
  Name: Twisted Cluster Bean
Thai Name: Sa Taw
Description: The seeds of a huge tree that grows in southern Thailand, these beans are about the size of broad (fava) beans. The bright green pods that house them are flat and wavy. The beans themselves have a peculiar smell and nutty taste that give a distinctive flavour to regional dishes. The beans are usually eaten as a vegetable, and they taste good in a sweet-and-sour stir-fry. They are also sometimes roasted and eaten with Nam Prik, and are made into pickles.
 
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