Cumin
Scientific name: Cuminum cyminum L.
Vernacular name: Sara
Cumin gives a distinctive warm flavour to an enormous range of savoury dishes. Cumin seeds taste slightly bitter, warm and sharp, and their pungent flavour persists for some time. Cumin is generally dry roasted before use to bring out its flavour.
Turmeric
Scientific name: Curcuma longa L.
Vernacular name: Khamin
Turmeric is used for its flavour and attractive golden color. Turmeric is usually propagated from fingers or small sections of rhizome. Turmeric is also an important flavoring for many Thai dishes, especially in curry powder.
Mint
Scientific name: Mentha cordifolia Opiz ex Fresen
Vernacular name: Saranae
Sweet Basil is an erect glamorous herb, 30-90 cm high, has square stems with strong, fresh, clove-scented, toothed leaves and small white, scented flowers, it is easily grown at home or in gardens in ordinary soil. The warm, spicy taste of this popular herb’s leaf combines well with garlic, tomatoes, aubergines, and many Thai dishes. The essential oil flavours condiments, liquors, perfumes and soap.
Common Basil, Sweet Basil
Scientific name: Ocimum basilicum L.
Vernacular name: Horapha
Strange belongs to the genus Mentha, which consists of about 40 species of aromatic perennial herbs distributed mostly in the northern hemisphere. In Thailand, Mentha, cordifolia are reported to grow naturally. They flavour confectionery, drinks, medicines, cigarettes, and toothpastes.
Turmeric is used for its flavour and attractive golden color. Turmeric is usually propagated from fingers or small sections of rhizome. Turmeric smells peppery and fresh with a hint of oranges and ginger. Turmeric is also an important flavoring for many Thai dishes, especially in curry powder. Turmeric is used commercially in sauces and in processed food.
