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| Lemongrass
– A popular flavoring, only the tender middle of
lemongrass stalks should be used. It is a main ingredient
for favorite Tom yum soup. |
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| Thai
sweet basil
– Thai sweet basil is the most common. This has
purplish stems, green leaves and an aniseed aroma and
flavour. It is aromatic and is used in curries, soups
and stir-fries, as well as sometimes being served as an
accompaniment to “Naam Phrik”. |
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| Holy
basil –
is either red or green with slightly pointed, variegated
leaves, Holy basil is used in stir-fries and fish dishes. |
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| Galangal
– A rhizome with a hot peppery flavor. Young pale
galangal can be eaten in pieces; older redder pieces are
best used in curry pastes. |
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| Turmeric
– A rhizome like ginger and galangal. In Thailand
turmeric comes in white and yellow varieties. The yellow
type is often referred to as red and is used fresh in
curry pastes. Dried, it adds a yellow colour to curries,
particularly Northern “khao sawy”. The white
type is often eaten raw as a vegetable accompaniment to
“naam phrik”. |
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| Cilantro
– We can use every part of the plant: the stems
are used for flavoring; the leaves in stir-fries, soups
and noodle dishes; and as a garnish, the seeds for spice
paste and the roots are used, too. |
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| Mint
– Mint has been used in many Thai dishes especially
salad (Yum) such as Beef salad (Yum nua), Chicken salad
(Larb gai) because it has a fresh and aroma. |
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| Garlic
– Crushed garlic, cilantro root and pepper is the
foundation of many dishes in Thailand even the dipping
sauce. It is an essential ingredient in the famous Thai
curry pastes, also. |
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| Ginger
– The rhizome of a tropical plant which is sold
in “hands". Fresh young ginger should have
a smooth, pinkish beige skin and be firm and juicy. As
it ages, the skin toughens and the flesh becomes more
fibrous. Avoid old ginger which is wrinkled as it will
be tough. |
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| Kaffir
lime leaves
– This kaffir lime leaves are synonymous with Thai
cooking, the leaves are torn or finely shredded and used
in soups, especially Tom yum soups and Panang curry. |
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| Curry
Powder (phong ka ri)
– Usually bough ready made in Thailand as it is
not widely used except in a few stir-fries, marinades,
sauces ,curry puffs, and yellow curry. |
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| Coriander
Seeds (met phak chee)
– The round seeds of the coriander plant have a
spicy aroma and are used in some curry pastes, especially
those that are Indian style. |
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| Cardamom
(luke kra waan) –A
round white variety of cardamom is used in Indian or Muslim-influenced
curries such as massaman. |
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| Cumin
Seeds (met yee rha )
– These have a peppery, slightly bitter flavor and
are used in some curry pastes, available whole or ground. |
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| Chinese
Keys (kra-chai)
– A rhizome with skinny fingers that hang down like
a bunch of keys. Has a peppery flavor which normally used
in a red curry or stir-fried catfish with red curry paste
(pad ped pla duk). |
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