• Herbs and Spices in Thai Food
• Ingredients in Thai Food

• Bai bua bok, or Pennywort
• Bai cha-om, or Acacia Leaf
• Bai krawan, Bay Leaf
• Bai tumlueng, or lvy Gourd
• Dok lae, or Sesbania Flower
• Herbs and Spices Making Thai Cuisine Distinctive
• Hom daeng, or Shallot
• Hom hua yai, or Onion
• Horapha, or Sweet Basil
• Kamin, or Turmeric
• Kaprao, or Holy Basil
• Kha, or Galangal
• Khing, or Ginger
• Krachai, or Wild Ginger, also known as Chinese Key
• Krajiab mon, or rosella
• Kratiam, or Garlic
• Kuen-chai, or Celery
• Kui-chai, or Chinese Chive
• Look pakchee, or Coriander Seed
• Lookjan, or Nutmeg
• Maenglak, or Hairy Basil
• Magrood, or Kaffir Lime
• Makham Piek – Tamarind Juice
• Makuea proa, or Brinjal
• Makuea puang, or Pea Eggplant
• Makuea yao, or Long Eggplant
• Manao, or Lemon
• Mara kheenok, or Wild Bitter Gourd
• Pakchee, or Coriander
• Prik cheefah daeng, lueng, kiew, or red, yellow, green Chili Spur Pepper
• Prik kheenoo suan, or Chili Pepper
• Prik thai, or Pepper
• Saranae, or Mint
• Takrai, or Lemongrass
• Ton hom, or Spring Onion

Bai bua bok, or Pennywort

 

       Benefits: Good for the heart, it also refreshes physical energy, soothes allergies and urinary ailments and lowers the blood pressure. Crushed leaves heal bruises and help restore skin tissue. The Juice eases migraines. The leaves contain Vitamins A and B1 and calcium.

       Use: Fresh leaves are served as accompaniment to laab, pad thai and chilli dip and they can be squeezed to make juice.

Recipes made with Bai bua bok,..

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