Chilli is an erect, branched, shrub-like herb with fruits used as garnishing and flavoring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a stomachic, carminative and anti-flatulence agent, and digesting.

Cumin is a small shrubbery herb, the fruit of which contains a 2-4% volatile oil with a pungent odor, and which is used as a flavouring and condiment. Cumin's therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent.

Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes, and commonly used in Thai cooking as a flavouring. The approximately 0.04 volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents.

Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as a flavouring and condiment in Thai cuisine. The bulbs contain a 0.1-0.36% garlic oil and organic sulfur compounds. Therapeutic uses are as an antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence and cholesterol lowering agents.

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.

Holy Basil is an annual herbaceous plant with slightly hairy and pale green leaves, eaten either raw or used as a flavoring, and containing approximately 0.7% volatile oil. Therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and carminative agents.

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 appetiser.

This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as flavouring. Lemongrass contains a 0.2-0.4 volatile oil. Therapeutic properties are as a diurectic, emmanagogue, antiflatulence, antiflu and antimicrobial agent.

Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin , scientifically proven anti- inflammatory flavonoids. Lime juice is used as an appetiser, and has antitussive, antiflu, stomachic and antiscorbutic properties.

Pepper is a branching, perennial climbing plant from whose fruiting spikes both white and black pepper are obtained. Used as a spice and condiment, pepper contains a 2-4% volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.

Shallots, or small red onions, are annual herbaceous plants. Underground bulbs comprise garlic-like cloves. Shallot bulbs contain a volatile oil, and are used asflavouring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort, and as an antihelmintic, antidiarrhoeal, expectorant, antitussive, diuretic and antiflu agents.

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 anaesthetic, diaphoretic and digestant properties.

Wild ginger is annual plant with aromatic rhizomes and yellow-brown roots, is used as a flavouring. The rhizomes contain approximately 0.8% volatile oil. The plant has stomachache relieving and antimicrobial properties, and therapeutic benefits as an antitussive and antiflatulence agent.

1. Kaeng Phet Curry Paste, Nam Phrik Kaeng Phet, is red, so it is also called red chilli paste. The Ingredients are dried chillies (from which the seeds have been removed and which have then been soaked in water to soften tham up), shallots, garlic, galanga, lemon grass, kaffir, coriander root, salt, shrimp paste, roasted cumin seeds, and pepper. Green Curry paste is made from the same ingredients except that small green hot chillies are substituted for the dried chillies.

2. Massamun Curry Paste, Nam Phrik Kaeng Massamun, has a strong spicy aroma. It is made from dried chillies (from which the seeds have been removed and which have then been soaked in water to soften them up), roasted shallots, roasted garlic, pan-roasted galanga, pan-roasted lemon grass, fine table salts, shrimp paste, pan-roasted coriander seeds, pan-roased cumin seeds, and pepper.

3. Kaeng Kari Curry Paste, Nam Phrik Kaeng Kari, is yellow in color because curry powder is added. The curry powder should be selected for its fragrances. The other ingredients are dried chillies (from which the seeds have been removed and which have then been soaked in water to soften them up), roasted lemon grass, roasted shallots, roasted ginger, galanga, pan-roasred coriander seeds, and pan-roasted cumin seeds.

4.Chillies Paste, Nam Phrik Phao, is mixture of chillies, garlic, dried shrimp, and palm sugar which is stir-fried until the aroma comes out. Chillies paste is the main ingredients in cooking some Thai dishes, famously, Hot and Sour Soup with Prawn or Tom Yum Koong. Also, it can be spread on bread or mixed with rice.