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| Mon - Fri |
Lunch11:30a.m.-3.00p.m.Dinner5.30p.m.-9:30 p.m. |
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| Sat. |
11:30 p.m. to 9:30 p.m. |
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| Sun. |
11:30 p.m. to 9.30 p.m. |
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172 S.Murphy AVE.
Sunnyvale, CA 94086
TEL: (408) 245-8585
FAX:(408) 245-8896 |
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Many herbs and spices used in Thai cuisine have beneficial medicinal
properties. Here are some examples. |
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Ginger: "Khing" in Thai
Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavouring and spice. Ginger's rhizomes contain a 1-2% volatile oil. Ginger's therapeutic uses are as a carminative, antinauseant and antiflatulence agent. |
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Kafffir: "Ma-krut" in Thai
The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain a volatile oil. The major therapeutic benefit of the juice is as an appetizer. |
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Lemon Grass: "Ta-khrai" in Thai
This erect annual plant resembles a coarse gray-green grass. Fresh leaves and grass are used as flavouring. Lemon grass contains a 0.2-0.4 volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, anti flu and antimicrobial agent. |
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Marsh Mint: "Sa-ra-nae" in Thai
The fresh leaves of this herbaceous plant are used as a flavouring and eaten raw in Thai cuisine. Volatile oil contents give the plant several therapeutic uses, including carminative, mild antiseptic, local anesthetic, diaphoretic and digestant properties |
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