Herbal Beverages - Buabok

Buabok (Ariatic pennywort)agents.
Scientific Name:Centella asiatic (L.) Urb."Khing" in Thai Ginger is an erect plant with thickened,
Family:UMBELLIFERAEfleshy and aromatic rhizomes. Used in different forms
Other names:Pakwaen (The Southern Part, Chantabrui,as a food, flavouring and spice, Ginger rhizomes
The Eastern Part) Pak nork (The Northern Part)contain 1 to 2 % volatile oil. Ginger's therapeutic uses
Panahaekhadhao (Karen-Mae Hongsorn) Tiakamchaoare as a carminative, antinauseant and antiflatulence
Hukkuk (Chinese)agent.
Botanical features:"Kha" in Thai Greater Galanga is an erect annual plant
TrunkA short - life cycle plant easily grows on wet soil.with aromatic, ginger-like rhizomes, and commonly used
Roots grow on the plant's joints from which leavesin Thai cooking as a flavouring. The approximately 0.04
straightly develop.volatile oil content has therapeutic uses as carminative,
Leaves The leaves of Buabok plant are in a singlestomachic, antirheumatic and antimicrobial agents.
form with long stems and a kindney shape. At the"Maeng-lak" in Thai Hoary Basil is an annual
base of each leaf, there is a deep curve. Leaves areherbaceous plant with slightly hairy and pale green
jagged around in a triangular form.leaves, eaten either raw or used as a flavouring, and
Blossoms umbrella - like blossoms are growing formcontaining approximately 0.7 % volatile oil. Therapeutic
2-3 joints consisting of 3-4 flowers. Each flower has 5benefits include the alleviation of cough symptoms, and
petals of reddish purple arranging in order withas diaphoretic and carminative agents.
stamens.Kaffir Lime.jpg - 6270 Bytes KAFFIR LIME (Leech
Fruit The fruits of the Buabok are dark and very small,Lime, Mauritus Papeda, Porcupine Orange)
durable in flooded area."Ma-krut" in Thai The leaves, peel and juice of the
Usage:Kaffir Lime are used as a flavouring in Thai cuisine.
As foods The whole plant is taken as fresh or brieflyThe leaves and peel contain volatile oil. The major
boiled and eaten with kahanomchin and namprig, anytherapeutic benefit of the juice is as an appetizer.
curries, or as an ingredient or yam, (a salad) as well as"Ta-khrai" in Thai This erect annual plant resembles a
Buabok juicecoarse grey-green grass. Fresh leaves and grass are
Food value Buabok consists of sweet vaporized oilused as a flavouring. Lemongrass contains 0.2-0.4 %
including bitter substance, glaicocide, high Bitamin A,volatile oil. Therapeutic properties are as a diuretic,
Calcium and others.emmanagogue, antiflatulence, antiflu and antimicrobial
As medicine The whole Buabok plant is used asagent.
medicine : water boiled with Buabok cures bruises,"Ma-nao" in Thai Lime is used principally as a garnish
relieves inflammation, and thirstiness. Crushed Buabokfor fish and meat dishes. The fruit contains Hesperidin
cures bruises, relieves inflammation, and thirstiness.and Naringin, scientifically proven antinflammatory
Crushed Buabok leaves are used to cure fresh orflavonoids. Lime juice is used as an appetizer, and has
burnt wounds, to discharge urine as well as to beantitussive, antiflu, stomachic and antiscorbutic
made into cream to relieve skin inflammation.properties.
Name Buabok (Buabok Juice):"Sa-ra-nae" in Thai The fresh leaves of this
Ingredients Buabok leavesherbaceous plant are used as a flavouring and eaten
Fresh waterraw in Thai cuisine. Volatile oil contents give the plant
Syrupseveral therapeutic uses, including carminative, mild
Crushed Iceantiseptic, local anaesthetic, diaphoretic and digestant
Many herbs and spices used in Thai cuisine haveproperties.
beneficial medicinal properties. Herewith some"Phrik-Thai" in Thai Peper is a branching, perennial
examples ( you can find some technical terms below)climbing plant from whose fruiting spikes both white
"Phrik" in Thai Chilli is an erect, branched, shrub-like herband black pepper are obtained. Used as a spice and
with fruits used as garnishing and flavouring in Thaicondiment, Pepper contains 2-4 % volatile oil.
dishes. There are many different species. All containTherapeutic uses are as carminative, antipyretic,
capsaicin, a biologically active ingredient beneficial todiaphoretic and diuretic agents.
the respiratory system, blood pressure and heart.(Holy Basil)
Other therapeutic uses include being a stomachic,"Ka-phrao" in Thai Sacred Basil is an annual
carminative and antiflatulence agent, and digestherbaceous plant that resembles Sweet Basil but has
"Yi-ra" in Thai Cumin is a small shrubbery herb, the fruitnarrower and oftentimes reddish-purple leaves. The
of which contains 2 to 4 % volatile oil with a pungentfresh leaves, which are used as a flavouring, contain
odour, and which is used as a flavouring andapproximately 0.5 % volatile oil, which exhibits
condiment. Cumin's therapeutic properties manifest asantimicrobial activity, specifically as a carminative,
a stomachic, bitter tonic, carminative, stimulant anddiaphoretic, expectorant and stomachic.
astringent."Hom, Hom-lek, Hom-daeng" in Thai Shallots, or small
"Kra-thiam" in Thai Garlic is an annual herbaceous plantred onions, are annual herbaceous plants. Underground
with underground bulbs comprising several cloves.bulbs comprise garlic-like cloves. Shallot bulbs contain
Dried mature bulbs are used as aflavouring andvolatile oil, and are used as flavouring or seasoning
condiment in Thai cuisine. The bulbs contain 0.1 to 0.36agents. Therapeutic properties include the alleviation of
% garlic oil and organic sulfur compounds. Therapeuticstomach discomfort, and as antithelmintic, antidiarroheal,
use are as antimicrobial, diaphoretic, diuretic,expectorant, antitussive, diuretic and antiflu agents.
expectorant, antiflatulence and cholesterol lowering