Thai food is enjoyed around the world and this is no passing trend: its popularity has been endorsed by universal awareness of the therapeutic value of herbs and spices.

Tom yum, the most famous Thai dish, is flavoured with several kinds of medicinal plant including lemongrass, chilli, and kha, which tends to suppress fishy aromas and is good for the digestive system. These are some of the herbs and spices essential to Thai cooking. The proper combination of these ingredients is regarded as an art, requiring skill and patience.

The preparation of sauce can take hours of grinding, tasting and adjustment until the exact balance of flavours is achieved, Only then, can the true glory of Thai cooking is appreciated.

Here are some herbs and spices widely used in Thai cooking:

Basil (horapha, kaphrao, maenglak): Three kinds of basil are commonly used: the large leafed sweet basil in soups and seafood, the smaller lemon basil in soups and as a salad ingredient, while holy basil is added to stirfried dishes.

Bird chilli (phrik khee nu): The smallest of the chillies but also the hottest, and the ones to avoid if you are unused to fiery food. All chillies stimulate the circulation and are said to help in the prevention of heart disease and cancer.

Chilli (phrik chi fa): These finger-sized chillies can be yellow, red or green. There is no discernable difference between them, but they are nowhere near as hot as the bird chillies.

Cinnamon (ob choei): Used as a flavouring in many meat dishes, especially in massaman curry.

Citron (som sa): A round, dark green fruit whose thick, pungent skin is much used for flavouring.

Cloves (kanphlu): Cloves are used in massaman curry and to chew if you have toothache.

Coriander (phak chee): This is one of the most widely used herbs added to countless dishes for its distinctive perfume. The roots are pounded with garlic and black pepper to make a seasoning, while the seeds are both a seasoning and an aromatic ingredient.

Cumin (yira): Heated to release their gently spicy aroma, cumin seeds are used to make many kinds of curry paste.

Galangal (kha): Adds flavour to fish or chicken stock, or curry paste.

Garlic (khratiam): Garlic, either in whole cloves, crushed or in garlic oil, is used in almost every Thai dish. Fried garlic and garlic oil is used for garnishing soups or tossing with noodles and rice.

Ginger (khing): Not only does it have a seductive flavour, but also improves digestion and counteracts nausea.

Krachai: There is no English common name for krachai. It has a slightly bitter, medicinal flavour and is added to fish curries, orpeeled and served with the traditional summer rice dish, khao chae.

Kaffir lime leaf (bai makrut): These fleshy green and glossy leaves have aunique flavour and are finely shredded and added to salads, or torn and added to soups and curries.

Lime (manao): Limes are an excellent source of vitamin C used to enhance the flavour of chilli-hot condiments or as a clean, fresh-tasting condiment.

Lemongrass (takhrai): Lemongrass is indispensable for tom yam and also makes a refreshing and comforting drink. Lemongrass oil will soothe an upset stomach and indigestion.

Mint (bai saranae): This is similar to the kind used for mint sauce in England. It is used in Thai food as a garnish and a flavouring.

Nutmeg (luk chan): Grated nutmeg is one of the ingredients of massaman curry paste.

Pandanus leaf (bai toei): Long narrow green leaves of a herbaceous plant used for flavouring and as a green colouring.

Pepper (prik thai): Black peppercorns are milder and more aromatic than white. Fresh, green peppercorns have a special taste all their own and are available all year round.

Sesame (nga): Rich in protein and in fl avour, the seeds are used for oil and for flavouring.

Shallot (hom daeng): These small red onions are an essential ingredient in many Thai dishes because of their zesty flavour and appearance.

Spring onion (ton hom): These are eaten raw with fried rice dishes and used for garnishing soups and salads.

Turmeric (khamin): The yellow in yellow curries comes from these small, bright orange roots. It has a pleasantly gingery peppery taste and is eaten raw.