There are several varieties are available in Thailand. Fresh chillies come in red, green, and yellow and in various sizes. The smaller the chilli, the hotter it is. Green chillies are hotter than red ones of the same size.

          Turmeric is a parental plant of the ginger family. The flesh is in a bright carrot orange. A yellow colored rhizome used for flavor and coloring. The dried root is used in curry powder.

          Lime leaves are one of major ingredient of famous Sour and Spicy Soup. They are also used for garnishing with finely sliced in some of curry dishes and spicy salads.

          It is a highly aromatic plant with a very strong lemon fragrance and flavour. The whole stem is to be bruised with a pestle and cut for making spicy soup, salads and also curry paste.

         There are there parts of coriander are used in Thai cooking. Leaves and stem are eaten fresh and used for garnishing. The roots are also used often pounded with garlic and pepper to make a marinade and curry paste. Coriander seeds are used as an in gradient in making curry paste.

            It is added to stir-fired meat dish, Pad Ka-Phrao, or red curry cooked without coconut milk, Kaeng Pa. If it is unavailable then sweet basil can be substitute but the taste is not the same.

          There is another type of eggplant which can also be added in  curries, spicy salads, these ones called Ma Kheua Praw. They are in round shape with stripes, about the size of baby green tomatoes.

          Shiitake mushroom in one of the most highly prized foods in Oriental cuisine. They are also sold dried and must be soaked in water for about 20 minutes before cooking in stir-fried dishes or clear soup.

          It has yellow-brown seeds, about 5 mm in length. They are roasted and ground and employed in curry paste.

           Pandanus leaf is the long, bright green leaf of a small palm and is used in making sweets for flavor and coloring.

             It is obtained by mixing the tamarind pulp with water and squeezing out the juice. Ready made tamarind juice is readily available in Asian food stores.

         This type of palm sugar is employed in desserts cooking with coconut milk. Dark brown sugar can be substituted.

          It is made by boiling the sap of coconut palms or today palms so that the liquid solidifies into a cake. In Thai cuisine it's preferred for its mild-sweet taste. Dark brown sugar can be substituted.

          There are several commercially prepared bottled sauces. This Thai style chilli sauce is made from chilli, salt, sugar and vinegar that made mixture of hot, sweet and salty flavours.

          The thick brown, salty and strongly flavour, made from oyster and soy sauce. It adds extra flavour to meat, fish, poultry and vegetable dish, particularly stir-fries. the bottle can be stored in the refrigerator for a long time.

          Made from soybeans, flour, salt and water. It is a clear brown liquid used in much the same way that fish sauce is. Use light soy sauce for shrimp, chicken and pork.