Spices are parts of aromatic plants which usually obtained from the tropics, including seeds, flowers, leaves, bark or roots. They are often in whole or ground form, and used for imparting flavour aroma and piquancy for seasoning foods. Many spices such as Pepper, lemon grass, cloves, ginger, nutmeg, mace and others were used in large amount in the kitchens for flavouring and preserving food. Hundreds of herbs and spices were used for making drugs, medicines and cosmetics. They helped to preserved food, to make it deigestible, and at the same time provided the basis of their medicines. Spices not only flavour and improve the taste of the food, but supply us with many nutritional prophylactic substances.
Spiced have long been concerned in Thai cooking. A quantities of species are also being consumed within the country for flavouring foods and also needed in medicine, pharmaceutical, perfumery, cosmetics and other industries. The plants are planted both ornamental and agriculture. Spices played an important role both in the religions and Thai cooking since Sukhothai period. Until Ayutthayas territory (1350-1767), spices came from India as dried materials which were used...
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