Khao Yum Cannabis Southern Herbal

CULINARY CANNABIS

Khao Yum Cannabis Southern Herbal

Story

Khao Yum is a Thai one-dish meal that provides complete nutrients in all 5 food groups. It also contains many vegetables and herbs that have medicinal effects. Khao Yam is local food in the south. Especially in the lower South, it is popular to eat as breakfast or lunch. It’s known in the local Malay language as ‘Nasi kerabu’ (Nasi kerabu), where the word ‘Nasi’ means rice and ‘Kerabu’ means mixing together, therefore means khao yum or cooked rice mixed with budu water. There are many types of Khao Yum. There are different names according to each locality, such as Khao Yum Bai Pan Samor or Khao Yum Narathiwat, Khao Yum Bai Yo, Khao Yum Ya, or Khao Yum Saya, etc.

The origin of Khao Yum is presumed to be in southern Thailand and Malaysia. From then on, it has been a traditional food with the high nutritional value of the Southern people who inherited the cooking method and have eaten for many generations. There are many unique ingredients like ‘Budu’ sauce that are indispensable in this menu. It can be said that khao yum is delicious because of the Budu sauce at its core, impossible to miss. The Budu water that is used to drizzle with Khao Yam, If it is an authentic Islamic recipe, people will use only Budu sauce. But if it’s a recipe for the upper south, other seasonings will be added to make the sauce over Khao Yum taste delicious in a different way.

Health Benefits

‘Khao Yum Cannabis Southern Herbal’, a one-dish meal with a lot of nutritional benefits with herbs, topped with fragrant Budu sauce. An ingredient in this Khao Yum recipe, such as ‘Cannabis leaves’, contains CBD, which has a powerful anti-inflammatory effect, reduces spasms, and has properties to inhibit the growth of many types of tumor cells.

‘Cannabis leaves’ help relax, induce deep sleep, reduce nausea, vomiting and stimulate appetite. They can also reduce inflammation, spasms and have properties to inhibit the growth of many types of tumors.
‘Lemongrass’ strengthenห immunity.*
‘Chili’ relieve cold symptoms, reduce mucus, reduce phlegm.**
‘Shallots’ help prevent allergies anti-inflammation Including protection against bacteria and viruses.***
‘Tamarind’ contains antioxidants that help strengthen the immune system.****
‘Lime’ helps fight free radicals, reduce inflammation, and repair damaged cells from infection. It also inhibits the growth of the virus.*****
‘Carrots’ has the effect of adjusting immunity and antioxidants.******
‘Betel leaf’ helps to stimulate blood circulation. and inhibit the growth of bacteria.*******
‘Kaffir lime leaves’ have antioxidant effect.********
‘Yard long beans’ can control the sugar level not to be too high. It is low in calories and sugar thus being excellent in helping reduce the risk of diabetes.

Ingredients

Jasmine Rice 50 gr
brown or riceberry rice 50 gr
turmeric rice 50 gr
dried shrimp 10 gr
lemongrass 5 gr
yardlong bean 10 gr
carrot 20 gr
betel leaf 2 gr
kaffir lime leaf 1 gr
red chili 2 gr
southern Thai style budu fermented fish sauce 20 gr
tamarind juice 20 gr
palm sugar 20 gr
shallot 20 gr
lime juice 10 gr
cannabis leaf 1 leaf
winged bean 10 gr

Directions

Chop the herbs to be used.

Create the “Budu” sauce.

Sprinkle shredded cannabis leaves into the “Budu” sauce.

Serve with three kinds of rice, vegetable side dish and “Budu” sauce.

Reference
* Khaerunnisa S, et al. Potential Inhibitor of COVID-19 Main Protease (Mpro) from Several Medicinal Plant
Compounds by Molecular Docking Study. Preprints 2020
** vonne D., Ofelia G., Guillermo O., José P., & Tzayhrí G. (2014). Determination of Capsaicin, Ascorbic Acid, Total Phenolic Compounds and Antioxidant Activity of Capsicum annuum L. var. serrano by Mid Infrared Spectroscopy (Mid-FTIR) and Chemometric Analysis. Journal of the Korean Society for Applied Biological Chemistry, 57(1): 133-142.
*** Russo M, Spagnuolo C, Tedesco, The flavonoid quercetin in disease prevention and therapy: facts and fancies. Biochem Pharmacol. 2012;83(1):6-15.
**** Maurizio R and Cristiana V, Establishing the tolerability and performance of tamarind seed polysaccharide (TSP) in treating dry eye syndrome: results of a clinical study, , 29 March 2007
***** Hemilä H, Chalker E. Vitamin C for preventing and treating the common cold. Cochrane Database of Systematic Reviews 2013, 1. DOI: 10.1002/14651858.CD000980.pub4
Asst. Prof. Dr. Ekkarat Bamrungphut, Herbs and Phytochemicals
Herbal Information Office, Faculty of Pharmacy Mahidol University – www.medplant.mahidol.ac.th
****** Kawata A, et al. Anti-inflammatory Activity of β-Carotene, Lycopene and Tri-n-butylborane, a Scavenger of Reactive Oxygen Species. In Vivo. 2018; 32(2): 255–64
******* Kan Wongsariya, Mallika Chomnawang, Plu and hidden benefits, herbal information brochure Faculty of Pharmacy Mahidol University Year 26, Issue 3, April 2009. Pages 3-10.
Gruenwald J, Brendler T, et al(eds.) PDF for herbal medicines(2 nd Edition) New Jersey: Medical Economic Company, 2000: 858pp.
********Chaniphan Butyi. An in vitro study of bioavailability and antioxidant properties of kaffir lime leaf flavonoids and their potential to prevent chromosomal rupture in mice by Methods for determining the micronucleus in red blood cells [Ph.D. thesis]. Bangkok. Mahidol University; 2008.