#Bloodycockle

In Thailand’s coastal kitchens and busy markets, the blood cockle—called หอยแครง (hoi kraeng) locally—is more than a tasty seafood. It carries a centuries-old place in Thai traditional medicine. As researchers explore natural remedies, Anadara granosa shells have become a focal point for discussions about how ancestral knowledge meets contemporary health science.

From tidal flats to traditional apothecaries, blood cockle shells have traveled beyond the dinner plate. The shells’ enduring appeal comes from their dual role: a nutritious, affordable food for coastal communities and a mineral-rich material with potential healing properties. Studying this journey highlights how Thai wisdom continues to inform and inspire scientific inquiry around the world.

Within the vibrant kitchens and bustling markets of Thailand, the humble blood cockle—known locally as หอยแครง (hoi kraeng)—holds not only a cherished place at the dining table but also a deeper, centuries-old role in the realm of healing. While many Thais relish this mollusk in spicy salads and street food delicacies, few realize that the shell of Anadara granosa, the scientific name for this ark clam, also occupies a storied position in Thai traditional medicine. As scientific curiosity grows about natural remedies, Anadara granosa has become the subject of intense investigation, raising compelling questions about the intersection between ancestral knowledge and contemporary health research.