 |
|
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. |
 |
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. |
 |
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.
|
 |
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. |
 |
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. |
 |
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. |
 |
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. |
 |
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. |
 |
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. |
 |
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. |
 |
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. |
 |
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. |
 |
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 |
 |
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. |
 |
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. |
 |
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. |
 |
Nutmeg (luk chan)
The nut is enclosed in a very hard brown
shell. It is used in the making of massaman curry
paste. |
 |
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. |
 |
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. |
 |
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. |
 |
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. |
 |
Spring Onions (ton hom)
These green onions (Allium fistulosom)
are used for garnishing soups and salads and as
vegetables. |
 |
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. |
