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

Sweet Basil is an annual herbaceous plant, the fresh leaves of which are either eaten raw or used as a flavoring in Thai cooking. Volatile oil content varies according to different varieties. Basil is used to aid in digestion, as a stimulant in body circulation and to relieve aches and pains and to increase physical endurance. It has antiseptic properties for the treatment of congestion, coughs and colds and is also used for its antibacterial effects. Research has found this herb to aid in the reduction of blood sugars.

Young tender lemongrass stalks can be finely chopped and eaten, but older stalks should be cut into 3-5 centimeters and bruised before being added only as a flavoring agent. It is indispensable for torn yam. Lemongrass oil will sooth an upset stomach and indigestion.

Easily grated, khing is eaten raw or cooked and is used widely in many Asian Cuisines. Young ginger pounded with a little salt, pepper and garlic is good, too, as a marinade for chicken or beef. Ginger is acknowledged to improve digestion and to counteract nausea and vomiting.

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 percent volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.

Used in Thai cooking for flavoring, and it is good for stomach aches. It’s used in soups like Tom Kha.