Herbs            Many herbs and spices used in Bangkok Paradise have beneficial medicinal properties. Herewith are some examples.
	Chilli: "Phrik" in Thai      Chilli is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring 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 antiflatulence agent, and digestant.
	Garlic: "Kra-thiam" in Thai      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: "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.
	Galanga: "Kha" in Thai      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.
	Lemon Grass: "Ta-khrai" in Thai      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: "Ma-nao" in Thai      Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin , scientifically proven antiinflammatory flavonoids. Lime juice is used as an appetiser, and has antitussive, antiflu, stomachic and antiscorbutic properties.
	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 anaesthetic, diaphoretic and digestant properties.
	Sacred Basil: "Ka-phrao" in Thai      Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and often times reddish-purple leaves. The fresh leaves, which are used as a flavouring, contain approximately 0.5% volatile oil, which exhibits antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachic.
	Shallot: "Hom,Hom-lek,Hom-daeng"in Thai      Shallots, or small red onions, are annual herbaceous plants. Underground bulbs comprise garlic-like cloves. Shallot bulbs contain a volatile oil, and are used as flavouring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort, and as an antihelmintic, antidiarrhoeal, expectorant, antitussive, diuretic and antiflu agents.
	(No Common English Name): Krachai inThai       This erect 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.