This type of basil is called Bai-Hora-Pah (often called  Sweet Thai basil in Asian markets)

It has an aniseed-like flavour .Hora-pah is an annual herbaceous plant.
Fresh leaves are narrower and often tinged with reddish purple.

In Thailand fresh Horapah leaves are either eaten raw or used as a flavouring, and used in most Thai curries. They release their aroma and flavour only when cooked and are used with fish, beef, chicken and pork.

Volatile oil content varies according to different varieties.

Therapeutic properties are as carminative, diaphoretic, expectorant, digestant and stomachic agents.

STDHOO2 - 6grams net weight.
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Called Galangal or 'Kha' in Thai.

This is the type of ginger Thai cook’s use most.

The flavour is both more lemony and more peppery than that of common ginger, and it has a richer aroma.

The skin is pale yellow, with pink-tinged knobs; the interior is cream-colour.

Kha is never eaten alone; it is used as a flavouring component.

We float large slices into soups or chop and pound pieces into curry pastes.

Medicinally, galangal is classed as a digestive stimulant and "Thais mix the grated root with limejuice" to treat stomach-ache. Thais also believe that galangal can help respiratory ailments.

STDHOO3 - 20grams net weight.
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Also called 'Ta-krai' in Thai. It is one of the most-used herbs in Thai cuisine.

Lemon grass adds a lemony flavour and aroma without acidity or sharpness.
The usable inner core is about the thickness of a finger. When finely sliced, it can be eaten; larger pieces are used just for flavour and aroma. Lemon grass is also pounded into curry pastes and used, in dried form, for beverages.

For pastes and salads, use the tender, white portion just above the root. Young tender lemongrass stalks can be finely chopped and eaten, but older stalks should be cut into 3-5 centimetre lengths and bruised before being added only as a flavouring agent.
It is indispensable for tom yam.

Thai medicine, lemon grass has long been used to treat colds and stomach-aches. Also, it can be used to treat gallstones by drinking the water in this herb has been boiled.

STDHOO4 - 20grams net weight.
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From the kaffir lime tree,
In Thai they are called Bai Ma-Krut, (the fruits of this tree have virtually no juice). these fleshy green and glossy leaves resemble a figure eight.

Imparting a unique flavour, they can be finely shredded and added to salads, or torn and added to soups and curries. Can be substituted with other lemon-flavoured herbs.
The best option is to use freeze Dried leaves when you can find them, as they retain all their flavour and texture on re-hydration

Kaffir lime leaves. . Use them whole in soups such as Tom Yum, Tom Kha; and curries, as an aromatic ingredient not meant to be eaten. Or slice them into very fine, edible sliver. Either way, they add a wonderful flower-like fragrance and taste.

STDHOO5 - 6grams net weight.
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Garlic flavour is strongest when the cloves are squeezed and their juice extracted, slightly less strong when the cloves are grated or finely chopped, even less strong when the clove are merely sliced, and mildest when whole unbroken cloves are used. In addition, the longer garlic is cooked, the milder it becomes.

Garlic contains significant amount of vitamin C, calcium and protein. It is also rich in potassium, phosphorus, iron and zinc. Medicinally, it is believed that garlic can reduce blood pressure and cleanse the blood of excess glucose. It is also said to alleviate flu, sore throats and bronchial congestion.

STDH006 -  38 grams net weight
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STDH007 -  38 grams net weight
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Shallots or Small Thai Red Onions are annual herbaceous plants.
Underground the bulbs comprise of garlic-like cloves.

These small, zesty, Thai Red Onions are sweet and aromatic, and are a very important ingredient in most Thai dishes.
They are used in curry paste, dips and salads.

Medicinal properties: 
Therapeutic uses included the alleviation of stomach discomfort, and as antibelmintic, antidiarroheal, expectorant, antitussive, diuretic and antiflu agents.

STDH008 -  38 grams net weight
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