Chillies

Both Spur and hot chillies are used
Dried hot chillies are normally roasted and ground , and used as the seasoning. While dried spur chilies are used mostly in curry paste. The benefit of chilles is to boost the appetite, and the spur chili also acts as a tonic for the system. It dispels gas, phlegm, urine and can also be used to treat indigestion.

Onions

Good quality onions are heavy with dry and smooth skin. Keep them in a ventilated area or in a basket for longer use. Do not refrigerate

Shallots

Shallots The zesty small red onion. The ones with glossy purplish red skin give strong smell, while those with yellowish orange skin are sweeter in taste. The benefit of shallot is todispel gas, helps ease urinary passing, regulates mentrual cycles and is an effectiveb treatment for the common cold.

Garlic

Thai garic has small cloves with rather soft skin but strong aroma. Hanging the garlic in a ventilated area helps extend its shelf life. The benefit of garlic is to tower blood pressure, high cholesterol and blood-sugar. It can also boost the immuns system of the body.

Ginger

Two forms are used in the Thai cooking. Young ginger is usually sliced and sprinkled over steamed fish. The mature one with stronger flavor is best added to the sauces. The benefit of ginger is to dispel gas and regulates the functioning of the gall bladder. It also lessens intestinal contractions, nauseas and vomiting, It can relieve headaches, stomachaches and can alleviate inflammation.

Coriander

A unique tealure of Thai Cookking is the use of coriander root to add aroma to various dishes

Sweet Basil (ho-ra-pha)

The dark green teaves with red stems. Its Teaves are slightly thicker then holy basil, and have own distinctive flavors.
The benefit of sweet basil is to help with digestion and relieves abdominal pain,colic and indigestion.