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Health Benefits of Curry Paste

Health Benefits of the Various Curry Paste Ingredients :

Many of the ingredients used in Thai curry paste (and inThai food in general) have medicinal properties that have long since been used in traditional Thai herbal remedies. Using such ingredients in your everyday cooking not only ensures that your food is delicious but can help maintain a healthy body.

TurmericTurmeric (curcuma longa) is a stimulant for the digestion and detoxifies the body. Curcumin, the main ingredient of turmeric and the ingredient which makes curry yellow, has blocked the growth of melanoma tumor cells and stimulated their death, according to laboratory experiments reported in the journal Cancer. Researchers say curcumin appears to affect the NF-kappa B molecule, active in several types of tumors, including melanoma, and may also be useful in treating other cancers. See Ingredient That Makes Curry Yellow Effective Against Melanoma Cells.
Thai ChiliesFresh Chili Peppers (cayenne capsicum frutescens) act as a stimulant for the digestion, a circulatory stimulant and an antioxidant, being rich in Vitamin A and C. They are effective against colds, flus and congestion.
Kaffir Lime Leaf and FruitKaffir Lime (citrus hystrix) is a stimulant for the digestion, an antioxidant with cancer preventing properties and is used in traditional Thai medicine to treat high blood pressure.
LemongrassLemongrass (cymbopogon citratus) is useful against colds, congestion, fever, cough, sore throat and is a stimulant for the digestion.
GarlicGarlic (allium sativum) acts as a carmative, a detoxifying agent and is powerful against colds, congestion and cough.
GalangalGalangal stimulates the digestion.

Source: A Thai Herbal, Traditional Recipes for Health and Harmony, by C. Pierce Salguero, Silkworm Books, ISBN 974-9575-79-1, © 2003.

See About Thai Curry for more information on Thai curry, types of curry paste, the art of making curry pastes and more.


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