Many herbs and spices used in Thai cuisine have beneficial medicinal properties. Herewith are some examples.

Momordica (Mara)	Gourd (Boub)	Parsley (Pug - chee)	Morinda (Yoh)	Scallion (Ton - Hom)
Garlic (Kra - team)	Galingale (Kra - chai)	Sacred Basil (Kra - puao)	Ocimum Basilicum (Mangrag)	Marsh Mint (Sa-ra-nae)
Pepper (Phrik-Thai)	Chilli (Phrik)	Galanga (Kha)	Ginger (Khing)	Turmeric (Kha-min)

Sangkhaya Fakthong
(Custard Pumpkin)
Cut a slice off the top of the pumpkin, remove the seeds and most of the soft pulp. In a mixing bowl, light whisk the eggs, add the sugar, salt and coconut cream and stir until well blended. Pour the mixture into the pumpkin and cook in a steamer (for approximately 20 minutes) until the custard is set. Make 4 serving.

Bua Loi Phuak
(Taro Balls in Coconut Cream)
Put the glutinous-rice and flour and the corn flour in a bowl. Add the mashed taro and knead to a soft dough. Add the mashed taro and knead well. Roll into tiny balls and set aside. Dissolve the palm sugar and salt in the coconut milk over a  low heat, stirring constantly. Bring to the boil and add the taro balls. When they are cooked, remove from the heat. Serve hot. Make 4-6 servings.

Kluai Buat Chi
(Banana Cooked in Coconut Milk)
Slice the bananas lengthways, then in haft. Pour the coconut milk into a pan, add the sugar and salt. Bring to the boil, add the bananas, bring back to the boil for minutes and then remove from heat. Serve hot or cold, Make servings.