Thai Lime (Ma nao) is used in tom-yum soups and in variety of salads

Kaffir Lime Leaf (Bai ma grood) adds aroma some spicy soups or stir-fried dishes

Lemongrass (Ta krai) is used to add aroma in tom yum soups and various salads

Galangal (Kha) young or mature roots of galangal are used as culinary ingredients

Ginger (Khing) is also used as culinary ingredients or boiled to make ginger tea

Galingale (Kra chai) roots are sliced and used in curry soups or spicy stir-fried dishes

Holy Basil (Ka prao) is used to add aroma and flovour, 'pad ka prao' is very popular dish

Sweet Basil (Horapa) has a tint of sweetness, leaves are used to add aroma in curry

Eggplant (Ma kuea) comes in different sizes and colours, is used in curry or as a dipping vegetable for 'nam phrik' (dip)

Coriander (Pak chee) has fragrance from roots to leaves, is used as a garnish for most dishes