Thai food is often described as healthy, but new scientific research has revealed additional benefits from a spice used frequently in Thai and Asian cooking. Scientists have identified that the yellow spice turmeric, known in Thai as ka-min, contains an agent which can kill off cancer cells. The news will probably be no surprise to older generations of Thai people who have traditionally extolled the health-preserving virtues of turmeric. Some Thai women use ka-min on their skin for its anti-bacterial qualities and the spice is also often used in arthritis treatments. Turmeric, which is related to ginger, is used widely in Thai cooking and helps to provide the yellow colouring found in dishes such as Thai yellow curry.
