Other namesakwaen (The Southern Part
Chantabrui
The Eastern Part) Pak nork (The Northern Part) Panahaekhadhao (Karen-Mae Hongsorn) Tiakamchao Hukkuk (Chinese)
Botanical features:
TrunkA short – life cycle plant easily grows on wet soil. Roots grow on the plant’s joints from which leaves straightly develop.
Leaves The leaves of Buabok plant are in a single form with long stems and a kindney shape. At the base of each leaf
there is a deep curve. Leaves are jagged around in a triangular form.
Blossoms umbrella – like blossoms are growing form 2-3 joints consisting of 3-4 flowers. Each flower has 5 petals of reddish purple arranging in order with stamens.
Fruit The fruits of the Buabok are dark and very small
durable in flooded area.
Usage:
As foods The whole plant is taken as fresh or briefly boiled and eaten with kahanomchin and namprig
any curries
or as an ingredient or yam
(a salad) as well as Buabok juice
Food value Buabok consists of sweet vaporized oil including bitter substance
glaicocide
high Bitamin A
Calcium and others.
As medicine The whole Buabok plant is used as medicine : water boiled with Buabok cures bruises
relieves inflammation
and thirstiness. Crushed Buabok cures bruises
relieves inflammation
and thirstiness. Crushed Buabok leaves are used to cure fresh or burnt wounds
to discharge urine as well as to be made into cream to relieve skin inflammation.
Name Buabok (Buabok Juice):
Ingredients Buabok leaves
Fresh water
Syrup
Crushed Ice
Many herbs and spices used in Thai cuisine have beneficial medicinal properties. Herewith some examples ( you can find some technical terms below)
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 digest
Yi-ra
in Thai Cumin is a small shrubbery herb
the fruit of which contains 2 to 4 % volatile oil with a pungent odour
and which is used as a flavouring and condiment. Cumin's therapeutic properties manifest as a stomachic
bitter tonic
carminative
stimulant and astringent.
Kra-thiam
in Thai Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as aflavouring and condiment in Thai cuisine. The bulbs contain 0.1 to 0.36 % garlic oil and organic sulfur compounds. Therapeutic use are as antimicrobial
diaphoretic
diuretic
expectorant
antiflatulence and cholesterol lowering agents.
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 rhizomes contain 1 to 2 % volatile oil. Ginger's therapeutic uses are as a carminative
antinauseant and antiflatulence agent.
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.
Maeng-lak
in Thai Hoary Basil is an annual herbaceous plant with slightly hairy and pale green leaves
eaten either raw or used as a flavouring
and containing approximately 0.7 % volatile oil. Therapeutic benefits include the alleviation of cough symptoms
and as diaphoretic and carminative agents.
Ma-krut
in Thai The leaves
peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain volatile oil. The major therapeutic benefit of the juice is as an appetizer.
Ta-khrai
in Thai This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as a flavouring. Lemongrass contains 0.2-0.4 % volatile oil. Therapeutic properties are as a diuretic
emmanagogue
antiflatulence
antiflu and antimicrobial agent.
Ma-nao
in Thai Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin
scientifically proven antinflammatory flavonoids. Lime juice is used as an appetizer
and has antitussive
antiflu
stomachic and antiscorbutic properties.
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.
Phrik-Thai
in Thai Peper 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 2-4 % volatile oil. Therapeutic uses are as carminative
antipyretic
diaphoretic and diuretic agents.
(Holy Basil)
Ka-phrao
in Thai Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and oftentimes 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.
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 volatile oil
and are used as flavouring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort
and as antithelmintic
antidiarroheal
expectorant
antitussive
diuretic and antiflu agents.
akwaen (The Southern Part