| Krapao | | | | - Phanaeng Kai |
| Kra prao or sacred basil is used in Kaeng Pha, Kaeng | | | | - Nam Ya Pla |
| Kae and some spicy fried meat dishes to reduce the | | | | Pepper |
| smell of the fish meat. Fresh leaves are sprinkled on | | | | Pepper is popularly found in every kind of chili paste, in |
| food before removing from heat. | | | | soup together with coriander root and garlic and as |
| Benefits: | | | | well sprinkle in for a good smell. It is normally used in |
| - Reduce sugar in blood | | | | cooking of Kaeng Phed, Kaeng Pa and Phad Phed. |
| - Release tension | | | | Benefits: |
| - Stomachic | | | | - Expectorant |
| Kra Prao Use in Thai Food: | | | | - Diuretic |
| - Khao Phad Kra Prao | | | | - Stomachic /colic |
| Lemon | | | | - Digestive |
| Lemon juice is used to make a sour taste in Tom | | | | Pepper Use in Thai Food: |
| Yam, Som Tum, Phla, spicy salads and many chili | | | | - Kaeng Khiao Wan Kai |
| pastes and also lemon juice for drinks. | | | | - Beef Masaman |
| Benefits: | | | | - Kaeng Liang |
| - Expectorant | | | | - Kai Phad Phed |
| - Carminative | | | | - Phanaeng Kai |
| - Antiscorbutic | | | | - Khao Phad Kra Prao |
| Lemon Use in Thai Food: | | | | Pumpkin |
| - Tom Yum Kung | | | | Fresh leaves and young flowers are blanched or |
| - Tom Kha Kai | | | | boiled to supplement with the chilli paste. Its flowers are |
| - Som Tum | | | | used as ingredients in Kaeng Lieng and Kaeng Som. |
| Lemon Grass | | | | Besides, the ripe pumpkins are used in many dishes |
| Lemon grass is spicy and bitter and used for | | | | both soups and fried dishes. It is also good to make |
| seasoning the Thai food and as the main ingredient in | | | | many recipes of desserts; pumpkin boiled in syrup and |
| every recipe of Kaeng Phed, spicy salads and Tom | | | | pumpkin in coconut syrup. |
| Yam. | | | | Benefit: |
| Benefits: | | | | - beta carotene |
| - Antibacterial, Fungal, Yeast | | | | Pumpkin Use in Thai Food: |
| - Diuretic | | | | - Kaeng Liang |
| Lemon grass Use in Thai Food: | | | | Shallot |
| - Tom Yum Kung | | | | Shallots are used to reduce meat savory and as |
| - Tom Kha Kai | | | | seasoning and also the main ingredient in chili paste for |
| - Kaeng Khiao Wan Kai | | | | Kaeng Phed, Tom Kloong, Kaeng Lieng, Tom Yam, |
| - Beef Masaman | | | | Lhun, Yam, Larb and Nam Prik and as well in some |
| - Kai Phad Phed | | | | desserts. |