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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 particulary 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. |
