KrachaiScientific name: Boesenbergia rotunda (Linn.) Mansf.
Family: ZINGIBERACEAE
Vernacular name: Krachai
Krachai has finger-like rhizomes, shoots with up to four leaves, and a spike of white or pink flowers with a pink-spotted white lip. They are widely cultivated in Thailand and Indonesia for the spicy flavour. Yellow-fleshed rhizome flavours Thai food including soups, fish dishes, and curries. They are also used to reduce flatulence and to treat diarrhea, dysentery, and worms. In Thailand the leaves are regard as an antidote to certain poisons.
A perennial herb with a small, slightly branched dark brown rhizome. The fleshy roots are cylindrical to spindle in shape, yellowish brown in colour and are arranged at right angle to the rhizome. The leaves are fairly large, oval in outline with acute apex. The inflorescence is composed of 4-6 flowers, the flowers blooming gradually from the base towards the apex of the inflorescence. Individual flowers are reddish purple in colour.
The aromatic tuberous roots are used as condiments in Thai food. The rhizomes and roots are reputed to increase physical efficiency. They are used as an antidysentery and a carminative in traditional Thai medicine. The rhizomes contain 0.08 percent of volatile oil, composed of cineol, boesenbergin A, camphor, etc.
Coriander
Scientific name: Coriandrum sativum L.
Vernacular name: Phak chi
All parts of the plant, that is, tender stem, leaves, flowers and fruits have a pleasant aromatic odour. It is a popular flavouring herb and spice. An annual coriander grows from 30-80 cm tall and bears small clusters of tiny white or pink flowers. The seeds are spherical, ribbed, and 3-4 mm in diameter. The plant grows best in sunny situations. Whole seeds are brittle and easy to grind to a fine powder. Coriander fruits are usually dry roasted before grinding to enhance flavor. It is actually the housewife’s secret of tasty dishes, It is used almost essential ingredient in curry powder. Coriander fruits are used to be carminative, diuretic, tonic, stomachic, antibilions, refrigerant and aphordisiac. Thai dishes are flavoured with fresh leaves of coriander.
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