Thai food is currently enjoying an international vogue. There
are numerous Thai restaurants all over the world in large cities
such as Los Angles, London, New York, Paris, Tokyo and many
other. The following are some essential herbs and spices used in
Thai cooking. The proper combination of all these ingredients is
regarded as an art in Thailand, one that requires both skill and
time. The preparation of a single sauce can take hours of
grinding, tasting and delicate adjustment until the exact
balance of flavours is achieved. Only then, can the true glory
of Thai cooking be fully appreciated
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Basil (horapha,
kaphrao, maenglak)
Horapha, kaphrao, maenglak are varieties of sweet basil.
Horapha seems to be the nearest to the sweet basil used
in European tomato dishes and Italian pesto. Horapha is
used here as a vegetable and for flavouring. Fresh
leaves are narrower and often tinged with reddish
purple. It releases its aroma and flavour only when
cooked and is used with fish, beef and chicken. Maenglak
leaves are slightly hairy and paler green than Horapha.
It is sometimes called lemon-scented basil but
definitely has a peppery taste when chewed; it is very
similar to Halian dwarf basil and is used as a vegetable
and for flavouring. |
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Cinnamon
(ob choei)
Form the bark of a tree, the type of cinnamon used in
Thailand is of only one kind, that from the Cassia tree.
It is used in meat dishes and particularly in massaman
curry a garnish. |
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Bird Chilli
(phrik khi nu)
The smallest of the chillies, of which the kind called
phrik khi nu suan is the hottest. Take care when
chopping them, and do not rub your eyes. Chillies
stimulate blood circulation and are reputed to help
prevent heart disease and cancer.
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Chilli (Phrik
chi fa)
Phrik chi fa are finger size, growing 9-12
centimetres in length, and ether yellow, red or green.
Not as hot as the bird chilli. There is no discernable
difference between the colours. |
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Citron (som
sa)
Citron (Citrus medica var limetta) is a round dark green
fruit. Its thick, very aromatic skin is much used for
flavouring. Sour orange juice and orange peel would make
the best substitute. |
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Cloves (kanphlu)
Cloves (Eugenia aromatica) are the dried
flowerbuds of an evergreen tree native to the Molucca
Islands. They are almost as expensive as saffron because
crops often fail, they are much used in Western cooking
and the oil is antiseptic. Cloves are used in massaman
curry and to chew as a relief for toothache. |
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Coriander (phak
chee)
The leaves are often chosen for decoration, with
stem and roots for seasoning. Heavily used in Asian
kitchens, the Thai kitchen is the only one to use the
roots as well. |
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Cumin (yira)
Seeds look like caraway and fennel, but taste
quite different and have to be heated to release their
aroma. Only cumin is used in Thai cooking, mainly in the
making of curry pastes. |
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Galangal (kha)
Resembling an upturned claw, this member of the
ginger family is a pale pink rhizome with a subtle
citrus flavour. It is usually added in large pieces to
impart flavour to fish or chicken stock, or used in
making curry pastes. Fresh young ginger can be
substituted, but you will not end up with the same
flavour. |
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Garlic (krathiam)
Thailand is literally overflowing with garlic
plants. Whole cloves, smashed garlic and garlic oil are
used in almost every Thai dish. To make garlic oil, chop
a handful of garlic, and fry it in plenty of hot oil
until golden. The oil and the fried garlics can be
stored in a jar for garnishing soup and for tossing with
noodles and rice. |
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Ginger (khing)
Resembling a flat hand, ginger has over 400
members included in its family. Always choose young
fresh ginger if available. Easily grated, it is eaten
raw or cooked and is used widely in many Asian cuisines.
Young ginger. pounded with a little salt, pepper and
garlic is good too as a marinate for chicken or beef.
Ginger is acknowledged to improve digestion and to
counteract nausea and vomiting. |
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Krachai
No English common name for Krachai (Kaempferia
pandurata). The tubers of this member of the ginger
family look like a bunch of yellow brown fingers.
Krachai is always added to fish curries, and peeled and
served as a raw vegetable with the popular summer rice
dish, khao chae. |
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Kaffir Lime
Leaf (bai makrut)
From the kaffir lime, which has virtually no
juice these fleshy green and glossy leaves resemble a
figure eight. Imparting a unique flavour, they can be
finely shredded and added to salads, or torn and added
to soups and curries. Can be substituted with other
lemon-flavoured herbs, but the best option is to freeze
the leaves when you can find them, as they retain all
their flavour and texture on thawing |
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Lime (manao)
The whole fruit is used. It is an excellent
source of vitamin C and is used to enhance the flavour
of chilli-hot condiments, as well as create some very
special salads and desserts, and adorn most dishes as a
condiment. |
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Lemongrass
(takhrai)
This hard grass grows rapidly in almost any soil.
The base of 10-12 centimetres length of the plant is
used, with the green leafy part discarded. Young tender
lemongrass stalks can be finely chopped and eaten, but
older stalks should be cut into 3-5 centimetres lengths
and bruised before being added only as a flavouring
agent. It is indispensable for tom yam. Lemongrass oil
will sooth an upset stomach and indigestion. |
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Mint (bai
saranae)
This mint (Mentha arvensis) is similar to the
mint used for mint sauce in England and is used in Thai
food as a vegetable and a flavouring. |
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Nutmeg (luk
chan)
The nut is enclosed in a very hard brown shell.
It is used in the making of massaman curry paste. |
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Pandan Leaf
(bai toei)
Long narrow green leaves of a herbaceous plant
used for flavouring and colour. There is no substitute
of the flavouring and colour. There is no substitute for
the flavour but green colouring may be used as a
substitute for the colour. |
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Pepper (prik
thai)
Black, white and green peppercorn types. Black is
milder and more aromatic than white. Green peppercorns
have a special taste all their own and are available al
year round but are best towards the end of the rainy
season. Used as flavouring. |
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Sesame (nga)
Identical to sesame seeds the world over. In Thai
cooking, sesame seeds are used for oil and for
flavouring. These tiny seeds are rich in protein. |
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Shallot (hom
daeng)
These small, zesty, Thai red onions are sweet and
aromatic. An essential ingredient in many Thai dishes
because of their taste and appearance, they can be
substituted with European shallots, small red onions or
small brown onions. |
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Spring Onions
(ton hom)
These green onions (Allium fistulosom) are used
for garnishing soups and salads and as vegetables. |
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Turmeric (khamin)
These small, bright orange roots are used for the
colouring in yellow curries. White turmeric, a different
type, is used as a raw vegetable and resembles ginger.
It taste only slightly peppery and has a pleasant tang. |
Some important herbs and spices used in
Thai cooking