The
special combination of herbs and spices used in preparing Thai dishes is
what gives Thai food its very distinctive character. There are about 20
main herbs and spices which form the basis for Thai cooking.
Chilies (prik)
More than 10 types of chilies are used in Thai cooking. They vary in size and color, but all are used for spicy flavoring and decoration. It is the main ingredient of chili paste.
Siamese ginger (khaa)
These roots are larger than the common ginger, and Siamese ginger is always used to make curry pastes used in Thai food.
Shallot (hom daeng)
Small red onions which are used in nearly every Thai dish. A special flavor, to be sure, and so special that even some Thais prefer to do without these in their food.
Cinnamon (ob chuey)
From 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, curries and desserts.
Cardamom (look krawan)
Small off-white capsules from a plant native to India, which contain black seeds. The seeds give off a cool, refreshing aroma and are used as a garnish for Indian foods.
Common ginger (khing)
Its roots are picked for adding to foods and for making drinks. Young ginger is used as a condiment with fowl and beef dishes and in Tom Yom.
Basil (kraprao)
A sweet basil different from horapa in that the aroma and flavor is released only in cooking. Used in hot and spicy fried dishes.
Lemon grass (takrai)
This plant looks like coarse grass. The lower part of the stalk is used for flavoring mainly, but also used as an ingredient in curry paste and certain dishes--the most famous is Tom Yom.
Turmeric (khamin)
Bright orange roots which are used for the coloring in yellow curries. White turmeric is used as a raw vegetable and resembles ginger.
Kaffir lime (makroot)
A knobby dark green fruit the size of a large lime. The juice and peel are used in curry paste and cooking as flavoring. Similar to lemon, lemon peel and lemon verbena.
Lime (manao)
The common lime is native to China and Southeast Asia. The lime juice is used in Thai food, mainly for soup and desserts. The peel is used as a flavoring.
Sweet basil (horapa)
A sweet basil similar to the kind used in Italian pasta and various European tomato dishes. Used as a vegetable and for flavoring.
Spring onions (ton hom)
Your standard long-stemmed, small onion, green and white and used in Thai food as a garnish for fried rice, salads and vegetables.
Pepper (prick thai)
Black, white and green peppercorn types. Black is milder and more aromatic than white. Green peppercorns have a special taste all their own. Used in flavoring.
Cloves (kaan phloo)
Dried flowerbuds of an evergreen tree, cloves are common to western dishes, but in Thai cooking are used only for the musaman curry paste. The leaves are also used with betelnut.
Lemon scented basil (maenglak)
A kind of sweet basil with a somewhat peppery taste. Used as a vegetable and flavoring.
Mace (dok chan)
The orange outer covering of nutmeg, mace is used in making musaman curry paste.
Fish Sauce (Nam Pla)
Once again, while not a spice, a bottle of the ubiquitous nam pla is found on every table. Made from fermented fish, nam pla is used instead of salt.
Mint (saranae)
Used in Thai cooking as a vegetable and a flavoring in hot salad and Essan food.
Mono-sodium glutamate
Though not a herb or spice, MSG is often used in large amounts in Thai frying. Those sensitive to MSG such be aware of this.
Nutmeg (look chan)
A nut enclosed in a very hard brown or orange shell. The nut is crushed and used in making musaman curry paste.
Cumin (Yiraa)
Seeds that look like caraway and fennel, but taste quite different. Only cumin is used in Thai cooking. Also used in making curry paste.
Pandanus leaf (toey)
Long and narrow green leaves of the herbaceous plant. Used in Thai desserts as a flavoring and coloring (green).
Galingale (krashai)
A type of ginger with no English name. Always added to fish curries and sometimes used as a raw vegetable.
Garlic (kratiam)
Thailand is literally overflowing with garlic plants. Whole cloves, smashed garlic, chopped garlic, and garlic oil are used in almost every Thai dish and used in making curry paste.
Chilies (prik)
More than 10 types of chilies are used in Thai cooking. They vary in size and color, but all are used for spicy flavoring and decoration. It is the main ingredient of chili paste.
Siamese ginger (khaa)
These roots are larger than the common ginger, and Siamese ginger is always used to make curry pastes used in Thai food.
Shallot (hom daeng)
Small red onions which are used in nearly every Thai dish. A special flavor, to be sure, and so special that even some Thais prefer to do without these in their food.
Cinnamon (ob chuey)
From 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, curries and desserts.
Cardamom (look krawan)
Small off-white capsules from a plant native to India, which contain black seeds. The seeds give off a cool, refreshing aroma and are used as a garnish for Indian foods.
Common ginger (khing)
Its roots are picked for adding to foods and for making drinks. Young ginger is used as a condiment with fowl and beef dishes and in Tom Yom.
Basil (kraprao)
A sweet basil different from horapa in that the aroma and flavor is released only in cooking. Used in hot and spicy fried dishes.
Lemon grass (takrai)
This plant looks like coarse grass. The lower part of the stalk is used for flavoring mainly, but also used as an ingredient in curry paste and certain dishes--the most famous is Tom Yom.
Turmeric (khamin)
Bright orange roots which are used for the coloring in yellow curries. White turmeric is used as a raw vegetable and resembles ginger.
Kaffir lime (makroot)
A knobby dark green fruit the size of a large lime. The juice and peel are used in curry paste and cooking as flavoring. Similar to lemon, lemon peel and lemon verbena.
Lime (manao)
The common lime is native to China and Southeast Asia. The lime juice is used in Thai food, mainly for soup and desserts. The peel is used as a flavoring.
Sweet basil (horapa)
A sweet basil similar to the kind used in Italian pasta and various European tomato dishes. Used as a vegetable and for flavoring.
Spring onions (ton hom)
Your standard long-stemmed, small onion, green and white and used in Thai food as a garnish for fried rice, salads and vegetables.
Pepper (prick thai)
Black, white and green peppercorn types. Black is milder and more aromatic than white. Green peppercorns have a special taste all their own. Used in flavoring.
Cloves (kaan phloo)
Dried flowerbuds of an evergreen tree, cloves are common to western dishes, but in Thai cooking are used only for the musaman curry paste. The leaves are also used with betelnut.
Lemon scented basil (maenglak)
A kind of sweet basil with a somewhat peppery taste. Used as a vegetable and flavoring.
Mace (dok chan)
The orange outer covering of nutmeg, mace is used in making musaman curry paste.
Fish Sauce (Nam Pla)
Once again, while not a spice, a bottle of the ubiquitous nam pla is found on every table. Made from fermented fish, nam pla is used instead of salt.
Mint (saranae)
Used in Thai cooking as a vegetable and a flavoring in hot salad and Essan food.
Mono-sodium glutamate
Though not a herb or spice, MSG is often used in large amounts in Thai frying. Those sensitive to MSG such be aware of this.
Nutmeg (look chan)
A nut enclosed in a very hard brown or orange shell. The nut is crushed and used in making musaman curry paste.
Cumin (Yiraa)
Seeds that look like caraway and fennel, but taste quite different. Only cumin is used in Thai cooking. Also used in making curry paste.
Pandanus leaf (toey)
Long and narrow green leaves of the herbaceous plant. Used in Thai desserts as a flavoring and coloring (green).
Galingale (krashai)
A type of ginger with no English name. Always added to fish curries and sometimes used as a raw vegetable.
Garlic (kratiam)
Thailand is literally overflowing with garlic plants. Whole cloves, smashed garlic, chopped garlic, and garlic oil are used in almost every Thai dish and used in making curry paste.