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Consumer Consumption of Chili Paste in Bangkok Metropolitan 

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Thailand is the country nation of mother resource richness according to the well known speaking

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“In water there exists fish, in field land does rice”

 “This land, ours, is extremely plentiful” or

 “Resource lays on land, wealth in water”,

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These indicate the eating culture related to Thai national cuisine, regular meals of which are those with cooked rice or sticky rice. Thai utmost, significant and original rooted meal is dipping dish, for example, chili paste, very clearly distinctive one.

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Chili paste has been one of Thai dishes in a customary course with rice since the ancient time, for not less than 700-800 years ago. The science of making of every single chili paste recipe is to blend at least 3 outstanding tastes; salty, sour and sweet, whilst in the old days, spicy against salty was primarily enough. Other than that, adding more of chili, common pepper, spicy leaf or those smelled roots like common sweet basil, basil, coriander root, galangal, lemon grass etc. is to enhance its savor and pleasant smell.

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M.R. Kéuk-rít  Bpraa-môht gave his note of reference that chili paste had been originated creatively in various hundred types by Thai people, for instance, chili shrimp paste and grilled fish chili paste from Central Thailand. Besides, chili paste has also been a center of a meal set came in varied dishes eaten with rice. Earlier days, those dishes would be amidst by chili paste of which well getting along with in course.  It is to say chili paste is Thai very fundamental dish.

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Considering its components, some are herbal effects and pharmacology, such as chili, its substance, with hot and spicy proprieties, called Capsaicin, helps increase saliva flow, acid in stomach, stomach movement that helps digesting food. For respiratory system, it eases cough, tense contraction and snot stimulation when inflamed

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Garlic, another which is mostly taken in, has medication proprieties which help gas release from intestine, eczema/chloasma cure, cough cure, mucus drive, and comfort digesting. Scientific data described Allicin substance in garlic to affect restrain of some bacteria growth.  Eating garlic head can lower fat level in blood flow of either healthy or sick person who has already gone high for cholesterol in blood. Additionally, it also has plenty of nutritional values, for instance,

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pimp chili paste or náam-prík maeng-daa 100 gm. consists of

protein 9.5 gm.,

fat 3.3 gm.,

fiber 9.2 gm.,

calcium 18.1 mg.

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náam-prík òng 100 gm. does

protein 6.9 gm.,

fat 19.6 gm.,

beta carotene 357 microgram

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Moreover, along with chili paste we can obtain nutrients from vegetables we have, regardless of fresh or done cook. Cockroach berry 100 gm. contains iron 0.9 gm, devil’s fig 100 gm. does dietary fiber 13.6 gm., calcium 182 microgram, Thai swamp morning glory 100 gm. does fiber 2 mg., potassium 399 mg. and vitamin A 148 microgram.

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In the event of having with sided dishes like – shrimp chili paste-fried mackerel fish-vegetables-1 consumption unit (180 gm) contains protein 14 gm., fat 11 gm., dietary fiber 5.8 gm., calcium 173 mg. and iron 2.5 mg.

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These vegetables as well display the beauty art of meal set, in other words, colorful veggies carving makes meal more attractive. Ms. Ponpan Tongdtan used to say that the wonderful fineness of vegetable carving decorated to dip with chili paste is considered Thai extraordinary traditional dish for visitor, state guest and foreigner hosting at large hotel, including partake course for king and master royal family.

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However, as time passed by, changes in social, economy, dynamic communication as well as foreign food culture have reached Thai society rapidly, this makes Thais more consumed foreign food, especially new blooded who turns to enjoy western ready to eat  or instant food of which its proper dietetics insufficient. Contrarily, westerner tends to look for Thai food since they realize it is beneficial and nutritional.  Chili paste, homegrown and intellectual of Thai ancestors, may fade away unless encouragement, conservation and know how to be transfered to those in metropolitan.  The university researcher therefore has aimed to study the consumer consumption of chili paste in Bangkok in order of collecting useful and informative data for consumer encouragement planning in the future.

 

Referred to some part of information from Sĕe n-ká rín trá wí rôht University periodical (Science and Technology) Year 2nd, issue 3rd, Jan-Jun 2010.

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