| Galang gha - (Siamese ginger) Kaa This is a type of ginger but it’s harder than common ginger and it has a unique flavor. You cannot substitute ginger for Galang gha. It’s used a lot in soup and chili paste. Lemongrass - Ta krai Lemongrass is a green-colored, tall, hard grass. It give a lemony flavor to soup and chili paste and spicy salad. Kaffir lime - Magrut This looks like a lime with warts but it has an excellent use! The skin is used in chili paste, the juice can be used to preserve food and the leaf is used for flavor in soup. The leaf comes as siamese twin (2 leaves grow together). Galang gha, Lemongrass, and Kaffir lime leaf are the 3 Buddies because they always go together in Thai food. These 3 are usually not eaten…they are merely for flavor. Chili - Prik There are many different kinds of chili. Without chili it’s not real Thai food. The spiciest chili is called Mouseshit chili that comes from the mountain. It’s small but deadly! Garlic - Kratiem Thai garlic is smaller than Western garlic, but it has a nicer flavor. The cloves are not peeled for most dishes, especially in stirfry because it gives a delicious aroma! Shallot - Homdang These are smaller than Western shallots. They have a stronger flavor and are used a lot in chili paste and salads. Ginger - Khing Ginger is used in stirfry, steamed dishes, and soups. Used in tea as an herbal medicine. Tumerric - Kamin This is a tiny, orange-colored ginger used in food for coloring and taste. It’s used mainly in curry dishes. Spicy Basil - Krapow This type of basil is green and deep purple in color. The leaves are fairly soft and fuzzy. It’s used in stir fry dishes and soup. Sweet Basil - Horapa This leaf is green and shiny. It’s used in curries and spicy soups. It can also be eaten as a fresh vegetable. Lemon Basil - Mang luk This basil is light green and smells of lemon. Used often in fish dishes and also eaten fresh. Coriander - Pakchii It is very useful! They are used in chili paste and soup for flavor. The leaf can be used as garnish and eaten fresh. The seeds are used for curry powder and chili paste. Pandonus leaf - Toey A thin, long green leaf (like grass). Gives a sweet flavor and aroma in desserts. Spring onions - Torn horm These are used for flavoring and garnishing many dishes. Mint - Saranae Mint is used a lot in salads. It can be eaten as a fresh vegetable. Good for your stomach. Lime - Manao Juice from the lime is used for a sour taste in many dishes. Coriander seed - Med pakchii A tiny, dark brown, round seed. It’s used in curry powder. Sesame - Nga They have two different colors, white and black. Both are used in many dessert dishes. Pepper - Prik Thai Gives a nice smell to main dishes. The young corn is green and fresh and is used in curry. The dry corn is brown and is used as a powder on top of cooked food for flavor and aroma. Indian Curry - Pong krari A yellow powder mixed with many types of herbs and spices. |
| Herbs and Spices |
| Below are a list of common herbs and spices used in Thai cooking. The English name is followed by the Thai name. Although many of these ingrediants may not be presently in your food cabinet, you may find them in most Asian groceriy stores. |
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