Thai cuisine is famed for the complexity and delicacy of its flavours, largely the result of the herbs and spices used. Surprisingly, only 30 or so are needed; it is the ingenious combination or blending of these ingredients that makes Thai food beloved throughout the world. At the same time that they add flavour, these herbs and spices bring curative properties that have been recognised in traditional practice. In this book, each description of a herb or spice includes its scientific and common names in English and Thai, a botanical description of the plant, how it should be stored to best preserve its qualities, its culinary and medicinal uses, and other notable applications.