But it hasn't helped much. I'm googling these names and nothing is coming up. Then I came across this site Thai market herbs and spices that usefully gives both the English and Thai names. Also this site: Epicentre seems quite informative.
Praew- kaffir lime leaves
Chapli leaves- still don't know
Green peppercorns- fresh; are good in Thai soups.
Pickled; are great on cheese on toast and any cheesy dishes(one of my store cupboard faves)
Coconut tip- googling it, all I get is tips on how to use coconut, not coconut tip.
Mimosa-no culinary information
Chinese chive flower- yes! slightly garlicky tasting chives.
Pak kayang- I guess it's this
Kra cha- haven't managed to find this one.
Pandan leaves- nutty taste, can be marinated in coconut milk, good with rice and desserts.
Don kae- no idea.
Holy basil-not to be confused with Thai basil, or Thai lemon basil, or basil. Good stir-fried with noodles. A rather medicinal taste.
Galangal- is like a milder form of ginger with lime
Lemon grass- this is well known. But I am still not sure that I'm using it properly. I try to buy fresh looking stalks, peel the outer leaves off, then chop, grind up the softer inner part. However it's still quite stringy. You can freeze it for 6 months.
I also bought some typically Morroccan spice ras-el-hanout from Tesco. It's divine. I could just eat it raw.