Spices & Flavours
Lemongrass
Lemon grass - a thick, woody base of each leaf, has been a key ingredient in thai cooking since a long time ago.Lemon grass is a plant tha tlooks like agrass, at the same time it smells minty and taste similarly to a lemon..
Kaffir Lime Leaves
In the world, there is nothing like Kaffir leaves as theses leaves are just packed with wonderful strong citrus fragrance. Kaffir leaves are used in different types of Thai cuisine, notably soups. They also contribute astringency.
Fish Sauce
Fish sauces is one of the key ingredient that is critical in cooking Thai cuisine.Therefore, it is hard to find vegetarian recipes that actually taste like Thai cuisine. Fish sauce provides a salty dimension in the food, and it is high in protein, minerals and vitamins.
Coconut Milk
Coconut milk is the rich base for many Thai cuisine such as curries and sweet dishes. Traditionally, coconut milk is made by mixing the grated meat of aripe coconut with warm water and then squeezing out the juice. Now, ther are machines that helps in the process and coconut milk comes in a can as well for convenient use.
Thai Chili Peppers
Thais often eat their meals with chilies and cannot image food without it. They sometimes would eat them as a snack as well. Chilies comes in different sizes and types. The Phrik Khee Noo is the smallest kind of chili, however, is also the hottest.
Palm Sugar
Many of the Thai cuisine contains palm sugar. The sugar is harvested from a sugar palm tree, produced from the sweet, watery sap from cut flower buds. The sap is collected every morning and boiled in big woks until a sticky sugar remains. It is then filled into containers.
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