Welcome, all valued gourmet.

Thai Foods from Thailanna are well prepared with the spices and herbs.

 As the main ingredients of Thai Cooking, herbs are truly beneficial for health and have the medicinal properties that can heal illness as well as prevent diseases. When you visit our website you will find the variety of Thai dishes, special selected from Central part and North-east of Thailand .All of our dishes are prepared with fresh ingredients and various herbs. Whatever you pick from our menu, you will not only meet the great flavors but also the benefit of herbs. And while you see our Manu you can review the benefit of herbs ingredient in the great dish you prefer as well.


    Jasmine Rice (Khan Home Mali) is the staple diet and mainly food stuff. It produces carbohydrate as energy giving for the body. Rice also contains many vitamins and minerals. Rice comes in many different forms. There is long and short grain rice and the color is also different. It can be white, brown, red or black in color. Plain rice is eaten mostly in the central and southern Thailand. The glutinous or "sticky" rice is popular in the north and north-east of Thailand. However, sticky rice is also used mainly for snacks and sweets in Thai foods. Stream Jasmine Rice can be served with the Thai delicious foods you prefer. We serve # 75 Steam Jasmine rice and # 76 Sticky rice


    Onions [hor-horm] : Onion is being used for centuries not just to add flavor to foods but also for its therapeutic properties. Onion has an antibacterial and antifungal property. Some people mixed vinegar with onion juice and apply it in their freckles and warts, it is believed that it can remove/reduce this skin problems. We use fresh Spanish onion as ingredient of Salad, # 21 Green Mango Salad (Yum Ma-Muang) # 23 Shrimp Salad ( Pla Goong ) # 24 Beef Salad  ( Water fall Beef ). We also use onion in many stir-fried dishes



 Galangal [khaa] : A member of the ginger family, it has pungency and tang, quite unlike that of the common ginger. Buy only young galangal with plump roots and pinkish white skin. The benefit of galangal is to dispel intestinal gas and ease dysentery. Besides relieving the distensions of the abdomen, galangal also helps dispel phlegm. It has a wonderful sharp, lemony taste and it is prepared in a similar fashion to root ginger. Best used fresh,  we have it in Thai Sour & Spicy Lemon Grass soup (# 11 Tom Yum) and  Coconut Milk Soup (# 12 Tom Kha ) recipes are mainly used of this herb as the ingredient.



Lemongrass [ta-krai] : The benefit of lemongrass is to help in digestion and the functioning of urinary passing. It induces sweat and cures discharges and vomiting. In addition to lowering blood pressure and dispelling gas, it is also used to treat fever, stomach pain, as well as gallstones and other disease of the urinary tract. Lemon Grass
also known as citronella, lemon grass has long pale green stalks and a bulbous end similar to a spring onion. Only the bottom 12cm/5in is used. It has a woody texture and an aromatic lemony scent. Unless finely chopped, it is always removed before serving because it is so fibrous. It is used as ingredient of Thai Sour & Spicy Lemon Grass soup (# 11 Tom Yum) and  Coconut Milk Soup (# 12 Tom Kha ) recipes are mainly used of this herb as the ingredient.  Also Beef Lemon Grass ( # 56)




    Shallots [hom-daeng] : The ezesty 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 to dispel gas, helps ease urinary passing, regulates menstrual cycles and is an effective treatment for the common cold. Thai shallots have a lovely pinkish purple color and are used extensively in Thai cuisine especially in curry paste. Pa-neang red curry ( # 42), red curry ( # 45 ), Green curry ( # 43 )



Red Chili [prink-daeng]The benefit of chilies 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. There are many different kinds of chilies. The small, red and green fresh chilies, known as Thai or bird's eye, are extremely hot. Larger varieties are slightly milder. The 'fire' comes from the seeds so discard them if a milder flavor is preferred. Chilies contain volatile oil that can irritate the skin and cause eyes to burn. Always wash your hands immediately after using them. It is widely used in many Thai recipes which are Hot and Sour Soup ( # 11 Tom Yam ), Stir-fried basil and chili ( # , 31, 51 ) , Home made hot sauce, etc.




    Lime Juice [Nam Manow]: Limes Juice is excellent source of free citric acid, natural sugar, vitamin C, calcium and phosphorus. It is generally used for its juice which is taken in various ways. The lime juice forms an indispensable ingredient of salads such as Mixed Seafood Salad ( # 22 Yam Ruam Mit Talay), Shrimp Salad ( # 23 Pla Koong), and Beef Salad ( #23  Nuae- Nam- Tok ), also in Home made hot sauce.



Sweet Basil Leave [Bai Ho-ra-par]: The dark green leaves with red stems. Its leaves are slightly thicker than holy basil, and have own distinctive flavor. The benefit of sweet basil is to help with digestion and relieves abdominal pain, colic and indigestion. Sweet Basil Leave is the most popular. It has small, dark leaves with reddish-purple stems and flowers. Its flavor is reminiscent of aniseed and somewhat stronger than that of the western sweet basil. It is mainly used in many Thai recipes such as # 45 Red curry  #43 Green Curry , # 31 # 51 Stir fried basil and chili # 56 Beef lemongrass.



    Spearmint [Bai-sa-ra nae]: It is fresh aromatic herb that cannot be missed in Thai spicy salad. Buy the fresh dark green leaves to get its full flavor. The benefit of Thai mint is to relieve colic pain and distension of abdomen. It also induces sweating and dispels gas. The leaves can be chewed to reduce unwanted breath and also to cleanse the stomach and intestines to reduce contractions. . It is widely used as topping of many Thai recipes such as # 23 Shrimp Salad, 24 Beef Salad 






    Coriander [pak-chee]: The benefit of coriander is as stimulants and tonics. They strengthen the stomach and promote digestion, increase secretion and discharge of urine and reduce fever. They act as an aphrodisiac, and help in the removal of phlegm. Coriander seeds reduce fever, and offer a feeling of coolness. The leaves and seeds of the coriander plant are one of the most essential in Thai cooking. The root is also used, often pounded with garlic and other ingredients, to make a marinade. It is widely used as topping of many Thai recipes such as #11 Tom Yum # 12 Tom Kha #  73 Fried Rice Pat thai  etc.




    Ginger (Khing): 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. Ginger is used as the ingredient of Thai recipes such as # 52 Light Ginger [Pad khing]






Garlic (Kra-tieam): Thai garlic 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 lower blood pressure, high cholesterol and blood-sugar. It can also boost the immune system of the body. Garlic is indispensable in Thai cooking. It is main ingredient of many Thai recipes such as # 39 # 53  Garlic and pepper # 62 Stir Fried Mixed Vegetable with Garlic etc.




Kaffir Lime Leaves (Bai-Ma-Grood) A dark green herb that is valued for its zest and the unbeatable aroma of its leaf. The leaves are torn or sliced and added immediately to the dish to keep the strong aroma. The zest is sliced and pounded with the curry paste. The benefit of kaffir lime leave is to dispel gas and relieves giddiness. Kaffir lime juice is a remedy of scurvy. Bergamot leaves contain calcium, beta-carotene, and vitamins A, B2 and C. This is similar to the common lime but has a knobby skin. The zest of the fruit is often used and the dark glossy green leaves from the tree impart a pungent lemony-lime flavor to soups, curries and other dishes such as # 11 Tom Yum # 12 Tom Kha #42 Paneang  43 Green curry # 45 Red Curry   



    Tamarind (Ma-Kham) Tamarind is a good dietary item in convalescence and helps treat sore throat, rheumatismal pain, indigestion and many other ailments. An acidic tropical fruit that resembles a bean pod. It is usually sold dried or pulped. We use Tamarind in # Pad Thai sauce






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