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- Thai cuisine has several base ingredients that will inform you of its flavors. Read the guide on flavor pairing to create your own wine matches with the ingredients below. Sweet: Palm Sugar, Cane Sugar, Sweet Chilies, Tamarind Sour: Tamarind, Kaffir Lime, Lime Leaf, Tropical Fruit Salty: Fish Sauce, Sea Salt Spicy: Hot Chilies, Peppercorns
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- Fish Sauce (Nam Pla) A vital element of Thai cuisine, fish sauce is made by fermenting fish with salt. It imparts a salty and savoury flavour to dishes and is often used as a seasoning or dipping sauce.
- Coconut Milk (Kati) Extracted from grated coconut flesh, coconut milk is creamy and rich. It’s a key ingredient in many Thai curries, soups, and desserts, adding a delightful tropical sweetness.
- Lemongrass (Takhrai) Known for its fragrant, lemony aroma and flavour, lemongrass is sliced or pounded and used to infuse broths, soups, and curries with a bright, citrusy note.
- Galangal (Kha) Galangal is a rhizome similar to ginger but with a more peppery and earthy taste. It’s a crucial component in many Thai curries and soups, lending depth and complexity.
- Roots
- Onion Family
- Basil’s
- Chilies
- Fruit Used Like Spices
- Leaf Family
- Pepper
- Spices
- Conclusion
1. Finger-root
The finger-root is a kind of ginger widely used in Chinese medicine and Thai cuisine. Thai people use it both shredded and whole; shredded to release more juice and stronger flavor. Its strong gingery fragrance cancels out the fishy smell, that’s why it’s used in fish dishes and curries like Kanom Jeen Namya (rice noodles with fish curry sauce), Pad Cha (seafood sizzling stir-fry), and Gaeng Som (Southern Thai sour fish soup). The finger-root is also known as a medical wonder; it helps allevi...
2. Ginger
There are two forms of Ginger used in Thailand; young and mature. The young Ginger has a more subtle flavor and is normally sliced with the skin left on and sprinkled over steamed fish. The mature Ginger is spicier which is good for such stir-fries as Gai Pad Khing (ginger chicken stir-fry). Thai people also pound and boil mature Ginger to make home-brewed hot ginger tea with rice pudding which has tons of health benefits.
3. Galangal
Looking very similar to ginger, Galangal is a pale yellow-pinkish rhizome with a delicate citrus flavor. It is used in many Thai soups such as Tom Yum and Tom Kha – that’s where the “Kha” comes from. Galangal also gives out a zingy, spicy fragrance that is very unique to Thai soups. To prepare it for soup, peel off the skin and slice it to be boiled in a broth with other spices, but remove it before eating since the root is fibrous and hard to chew. Fresh Galangal can be difficult to find, dr...
5. Garlic
Crushed or chopped, raw or cooked, garlic is the most common ingredient in Thai cuisine. One thing to keep in mind is Thai garlic cloves are much smaller than the Western variety. Always use half of what your recipe from a Thai cookbook/website calls for if you use garlic from a US store. Because the Thai garlic cloves are tiny, most Thai people don’t bother to peel them. The skin can be cooked as well for extra crispiness.
6. Shallot
Shallots are small red onions in a bulb form used as a key ingredient in curry pastes. Shallots are made with very fine layers which are better blended into Thai sauces like Nam Jim Jaew (spicy BBQ dipping sauce) for Thai grilled and deep-fried dishes. It is also common to slice the Shallots and fry them into brown, crispy pieces for spicy salad, fried chicken, or even some Thai dessert! Tip:Despite the size difference, shallots and red onions are quite similar in taste and smell. They can be...
7. Spring Onion
Spring Onions, also called green onions, are mild, long-stemmed, slim onions. Both the white and green parts of these onions, are used mostly for garnishing soups, salads, and stir-fries. They are also eaten fresh as vegetables alongside Pad Thai and fried rice.
8. Holy Basil
This is the hot, peppery, clove-like form of basil that is used in simple stir-fries together with bird’s eye chilies, garlic, and fish sauce like the all-time famous dish Pad Kra Pao (stir-fried holy basil with ground pork). Holy Basil should not be confused with Sweet Basil. To tell the difference, Holy Basil leaves are pointed with pronounced jagged edges. The Holy Basil will also leave more burning sensation on your palate.
9. Sweet Basil
Unlike the Holy Basil, Sweet Basil can be used for flavoring and can be eaten raw as a vegetable with noodle soups. The leaves are narrower than the Holy Basil with a reddish-purple color which tastes anise-like. The Sweet Basil is commonly used in curries such as Green Curry, Red Curry, and Pumpkin Curry. As sweet as the name suggests, this type of basil adds a sweet fragrance to any dish, not the taste per se.
10. Lemon Basil
Bai Manglak, or Lemon Basil, is a lemony-flavored kind of basil with a light green stem and light green leaves. It tastes and smells similar to holy basil but the leaves are a little bit smaller. The leaves are used in certain Thai dishes like Kanom Jeen Nam Ya (curried coconut-fish sauce noodles). Lemon Basil is also extensively used in Issan (northeastern Thailand) cuisine as a garnish, accompanying herb, and vegetable in stews. Lemon Basil is not easy to find in most Asian stores, sweet ba...
11. Bird’s Eye Chilies
Bird’s eye chilies, also known as Thai chilies, are small-but-mighty chili peppers that are hotter than Jalapeno but a little bit less hot than Habanero Pepper. They are used in a lot of spicy Thai dishes like Som Tum (papaya salad), Pad Kra Pao (stir-fried holy basil with ground pork), and Tom Yum Soup. The Bird’s eye chili peppers are also used in many chili and curry pastes such as Green Curry and Red Curry. Thai people sometimes eat them raw with Isaan Sausages and spring rolls.
12. Cayenne Pepper
Cayenne Pepper is one of the many kinds of chili peppers you will find in Thailand. These are large six-inch-long red or green peppers with a fat, thick wall and smooth skin. Compared to bird’s eye chilies, Cayenne Pepper is much milder when picked early and used in milder dishes. One way to cook Cayenne Pepper is grinding them into a paste to be used in a stir-fry, chili dip, and soup broth base. Fun fact: Cayenne Pepper created the blueprint for the Sriracha hot sauce before it got converte...
13. Dried Chili
Thai people eat chilies in all forms; dried, fried, pickled, and fresh. Prik Chi Faa is the most common type of Thai chilies to sun-dry as its red color is intensified and preserved, and that gives many dishes a bright red color. Dried chilies can be pounded in a mortar and pestle to be used as a condiment for Thai noodle soups. Whole dried chilies are also used in broths, coconut soups, and curries as they add beautiful color to the dish.
14. Tamarind
Tamarind is a date-like textured fruit in a bean-like pod with seeds in the middle surrounded by a fibrous pulp. The taste ranges from sweet, sour, tangy, and tart depending on ripeness. While the ripe fruit is enjoyed all year long among Thais, Tamarind juice is an essential ingredient in Thai cuisine. The juice adds a sharp, sour flavor without the tartness of lime. Sometimes the tamarind juice and lime juice are used interchangeably in cooking. Tamarind juice also makes a deliciously refre...
15. Lime
Limes, not lemons, are one of the bedrocks of Thai cooking. They give a robust zesty sour flavor to many Thai dishes that Thai people love. Lime juice is almost always required in any recipe that calls for fish sauce. One of Thai household’s must-have condiments, Nam Pla Prik, is basically just lime juice, sliced bird’s eye chili, and fish sauce. If limes are not available, lemons may be a substitute, but that may lack the vigor that limes give.
16. Kaffir Lime
Besides the regular limes, Kaffir Limes are commonly used in Thai cuisine. The skin, juice, and leaves if these green limes can all be used. The skin of Kaffir Lime may look rough and bumpy, but the peel is widely used to make curry pastes by pounding it in a mortar and pestle together with other ingredients. Kaffir limes are extensively found in Thai aromatherapy, and especially shampoo among Thai locals. Its acidity helps remove oil build-up.
17. Kaffir Lime Leaves
Kaffir Lime leaves are what is mainly harvested from the Kaffir Lime tree. They are abundant with very aromatic scents that make soups, salads, curries, and stir-fried dishes smell delicious and very “Thai.” The leaves have an hourglass shape, which looks like two leaves at the end of each stem. Remove the ribs before cutting the leaves or add whole to dishes so they let out more aroma. Kaffir Lime leaves are very hard to find and hard to grow. If you find some make sure you freeze them for l...
18. Bay Leaf
One of the less commonly used spices in Thailand, Bay Leaves are only used, and a quite important ingredient, in Malay-influenced dishes like Massaman Curry. Dried Bay Leaves have an herbal, floral fragrance similar to thyme and oregano. The leaves are usually cooked whole in Thai cuisine and removed before serving. Bay Leaves can also be a great substitute for Kaffir Lime leaves which could be hard to find in regular food stores.
19. Spearmint
Spearmint is used in Northeast Thailand’s famous Laab (spicy ground meat salad) and other salads like Pla Koong (spicy shrimp salad). The mint leaves are also served with noodle soups. It is best used fresh, exploding an exhilarating taste when combined with bird’s eye chilies and lime juice. Also, Spearmint is good for relieving symptoms of digestive problems including gas, indigestion, nausea, and diarrhea.
26. Green Peppercorns
These young green peppercorns are soft, pungent, and mildly hot. They are used in curries, stir-fry, and Nam Prik (chili dips) in Thailand. The whole bunch of fresh peppercorns is commonly tossed into Pad Khee Maw (Drunken Noodles) or Green Curry. In addition to the Green Peppercorns’ distinct heat, its instant benefit is to aid digestion and promote appetite.
27. White Pepper
Ground White Pepper is one of the key ingredients of Thai cuisine. It is often dusted on top of a dish as a final step to enhance the fresh smell and heat. Whereas western dishes are better with fresh ground black pepper, Thai dishes are better with pre-ground white pepper, and it is something you find on the table at any restaurant in Thailand. The White Pepper is more gentle and does not overwhelm the food. Mixed together with cilantro seeds and garlic and it becomes a natural Thai flavor e...
28. Black Pepper
Beside white pepper, Black Pepper is also used in certain Thai stir-fried and grilled dishes. The strong flavor of Black Pepper can deodorize seafood and beef smells which can sometimes overpower the smell of other ingredients. Moo Pad Prik Thai Dam (black pepper pork stir-fry) and Gai Yang Prik Thai Dam (grilled pepper chicken) are the most prominent Thai dishes that use Black Pepper.
29. Cumin
Cumin is a commonly used Thai spice to add an earthy feeling to curry pastes like Panang and Green Curry. The seeds are roasted and pounded to release the aroma. Cumin seeds can easily overpower the food, hence you should be careful not overuse them. That is why some Thai people use Cumin in beef dishes to deodorize the beefy smell, which is not familiar to Thai people.
30. Cinnamon
Cinnamon is one of the most popular spices in the world, but Thai people don’t use cinnamon the way most Western countries do. Westerners use cinnamon to add aroma and sweet flavor to desserts, while Thai people use cinnamon to sweeten entrees to satisfy their love of sweet food. Cinnamon in Thai cuisine is converted from the dark brown bark into powder which is commonly used in Pa-Loe (five-spice pork stew), Massaman Curry, and noodle soup base.
31. Nutmeg
Nutmeg is a hard seed inside a yellow fruit. In Thai cuisine, Nutmeg is only used as an ingredient in Malay-influenced dishes like Massaman Curry. The seeds are more commonly used as medicine. Thai people grind the seeds into powder and cook in hot water to make a drink which helps soothe indigestion, relieve pain, detoxify, and reduce insomnia.
Most of the herbs, spices, and vegetables above are readily available in Asian food stores in fresh, dried, and frozen forms. In case you are interested in growing some of these herbs and vegetables to use for your own cooking, there are some seeds available for purchase online. Chia Tai is a popular seed producer in Thailand that has seeds listed ...
- Kaffir Lime (Makrut Lime Leaves) These lime leaves have a wonderful peppery and citrusy flavor, making them perfect for adding to stir-fries, soups, and of course, curries!
- Pak Chee (Cilantro Or Coriander Powder) Some people love cilantro, others absolutely hate it. However, there is no denying that this ingredient plays a key role in Thai cooking.
- P̄hng Yī̀h̄r̀ā (Cumin) Cumin is another popular ingredient that you are likely already aware of. Cumin has fantastic and complex flavors that immediately add depth to a dish.
- Mĕd Yī̀h̄r̀ā (Fennel) This aromatic spice is used in many different cuisines, including Thai! It has a potent licorice-like flavor and is used in a variety of dishes like soups and curries.
- Lemongrass (Ta-krai) Botanical Name: Cymbopogon citratus. Lemongrass is a fragrant and citrusy herb commonly used in Thai cuisine to add a refreshing and tangy flavor to dishes.
- Pandan Leaves (Bai Toei) Botanical Name: Pandanus amaryllifolius. Use them to add a subtle, sweet flavor to your dishes or as a natural food colorant to create vibrant green hues to impress your guests.
- Galangal (Kha) Botanical Name: Alpinia galanga. Galangal is a pungent and slightly sweet root spice that is commonly used in Thai curries and soups to add depth and complexity to the dish.
- Kaffir Lime Leaves (Bai ma-grood) Botanical Name: Citrus hystrix. Kaffir lime leaves are a fragrant herb used in Thai cooking to add a citrusy and floral flavor to dishes, particularly curries and soups.
Jan 25, 2023 · Herbs and Spices are an essential part of Thai cooking. Used in combination, they help achieve a balance of the four essential Thai tastes: salty, sour, spicy, and sweet.
- Darlene Schmidt
Jan 16, 2023 · In Thailand, there are many common spices that are used to heat up everything from stir fries to curries to salads and more. These spices range in heat from mild to scorching, and depending on where in Thailand you are, you may experience different levels of spice in the same dish.
Thai herbs are as important to Thai cooking as Thai spices. Many Thai dishes use herbs in different ways. Learn what herbs you need to source or grow yourself.
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