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- Herbs are used to enhance the flavor and depth of taste of a dish. Don’t forget that the flavors of Thai food come from the interaction and blend of Thai herbs and spices as well as Thai seasonings – sauces and spice mixes.
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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.
- Finger-root (Krachai) 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.
- Ginger (Khing) 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.
- Galangal (Kha) 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.
- Turmeric (Khamin) A perennial plant of the ginger family, Turmeric is a yellow-colored rhizome used for flavoring and mostly coloring. This bright yellow root when dried is ground into a yellow-colored powder used as a spice in curries.
- Thai Basil (Horapha- โหระพา) Thai cuisine uses basil extensively in most of their dishes, and Thai basil or sweet basil is among the top of those varieties.
- Holy Basil (Kaphrao- กะเพรา) This variety of basil should not be confused with Thai basil or lemon basil. This herb has a distinctive aroma of clove and jagged-tipped leaves, and this is also sometimes recognized as “hairy basil.”
- Lemon Basil (Maenglak- แมงลัก) Even though lemon basil is less used than Thai basil or holy basil, still this herb is an essential ingredient in Thai foods.
- Lemongrass (Takhrai- ตะไคร้) This indispensable ingredient features in almost every curry paste made in Thai cuisine. Starting from the authentic Thai red curry paste, lemongrass owns a remarkable place in every home in Thailand thanks to the unique pungency it lends as a herb.
- 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.
- Lemongrass. Lemongrass is the most common ingredient in Thai cooking. It has a special lemon-and-lime scent and flavor. Thai people often use it by chopping it into small pieces and mixing into salads, soups, and curries.
- Garlic. As an important ingredient in Thai cooking, garlic can be found in most stir-fried dishes as well as curries and soups. The underground bulbs are often used as a flavoring base in Thai dishes.
- Ginger. Introduced from Chinese cooking styles, ginger has become a common spice in Thai cooking. Ginger is often used in cooking fish and other seafood-related dishes in south Asian countries.
- Green and Red Chili. Chilies are the major spicy ingredients in Thai cooking. Dried chilies or fresh chilies are often used in making spicy dishes in Thailand, which are a favorite of many Thai people.
Feb 25, 2019 · Much of what makes Thai food such a delicacy is the numerous spices and fresh herbs that Thai people use in their recipes. We’ll be taking some time today to go over some of the most common spices so that you understand and appreciate the sophisticated nature of the cuisine. Shall we begin? Cinnamon (Ob-choey)
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.
