Turmeric
This yellow coloured root is often used in dishes of Muslim/Southern Thai origin and in Northern Thailand for Northern style curries. Read more about Turmeric
This yellow coloured root is often used in dishes of Muslim/Southern Thai origin and in Northern Thailand for Northern style curries. Read more about Turmeric
The perfume-like scent and flavour of the galangal root is characteristic for many Thai curries and spicy soups. Read more about Galangal
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 Read more about Pandan leaves
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. Read more about Shallot
Used in many Thai salads and sometimes as a way to suppress the 'muddy' taste of certain fish when steamed. Read more about Spearmint