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香り

Shallot

Shallots, not onions, are essential for Thai cuisine. They are used for making Thai curry pastes, salads, and certain condiments and pickles. They are also served raw on the side with certain dishes such as khao soi.

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Pandan leaves

This sweet smelling leaf is used for flavouring different sweet snacks/desserts. It is also used in the well known dish Kai ho bai toei, deep fried chicken wrapped in pandanus leaves, as well as to stuff the belly of barbecued fish

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Galangal

The perfume-like scent and flavour of the galangal root is characteristic for many Thai curries and spicy soups.

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Turmeric

This yellow coloured root is often used in dishes of Muslim/Southern Thai origin and in Northern Thailand for Northern style curries.

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Ginger

Either served raw (shredded or diced) with dishes such as Miang kham and Khanom chin sao nam, in certain chilli dips, or in stir fried dishes of Chinese origin.

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