Healthy ingredients

A short outline of a seemingly endless list of Thai herbs and spices

Kaffir lime leaves (thai: Bai Makrut)
Can be found in many Thai dishes. Their lime-taste is adding a fresh touch to spicy soups and curries. The leaves can be used fresh and/or boiled.

Thai Sweet Basil (Bai Horapha)
The intense taste reminds of anise, the leaves are often processed in curries or can be eaten seperately as a side dish.

Galangal (Khaa)
This rather hard root with its perfume-like flavor is adding taste especially to soups. Looks similar to ginger, is just not as spicy.

Ginger (Khing)
Of Chinese origin it is being used in Thailand already for many generations. We can find ginger in many dips and as an ingredient to many sauces, same as in soups and salads. People like it because of its spicy-aromatic taste.

Turmeric (Khamin)
This bright yellow root comes originally from India and can often be found as addition to curry pastes in the south of Thailand.

Holy Basil (Bai Kaphrao)
Often used as addition to fried meat or fish dishes. It has a rather bitter taste and is popular all around Thailand.

Coriander (Phak Chii)
It‘s especially bitter taste is remarkable and is adding a unique touch of Thai taste to soups and salads. Often also used as decoration for salads.

Bird’s eye chili (Phrik khii nuu)
It’s representing THE spicy ingredient of the Thai cuisine. You’ll hardly find a Thai dish without those tiny but very hot chili peppers. Also a main ingredient of Thai curry pastes

Acacia pannata (Cha-Om)
Typical for the South-Thai cuisine you will find those assorted leaves often in soups and omelettes.

Lemongrass (Takhrai)
A wide range of soups, curries and meat or fish dishes wouldn’t have their unique refreshing taste without lemongrass.

Morning Glory (Phak Bung)
Mostly eaten stir-fried with garlic or crispy pork. Sometimes served as a side dish to papaya salad.

Pandanus leaves(Bai teuy)
Those sweet-tasting, long and thin leaves are often found as addition to desserts. Also popular to stuff fish while being barbecued or fried.

Yardlong beans (Tua fag yaao)
Those long and thin beans often can be found in fried dishes same as in soups. It’s also an ingredient of the famous papaya salad (som tum). Often also eaten with dips or as a side dish.

Thai eggplant (Maa keua pro)
You will not find a classic Thai green curry without those round, egg-like vegetables. Sometimes also eaten raw with chili dips.

Limes (Manaao)
The small and bright-green fruits have a very sour taste and are used to add fresh flavor to soups, salads and rice or noodle dishes.

Tamarind (Makhaam)
The brown, bean-like looking fruits are growing on trees and adding a spcial sweet and sour taste to several fish and meat dishes. Very popular with barbecued or fried items.