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 Basil
(Horapha, Kaproa)
Horapha,
Kaproa are varieties of sweet basil. Horapha is
used here as a vegetable and for flavoring. Fresh
leaves can be chew as a breath freshener. Kaproa
leaves are narrower and often tied with radish
purple. |
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Cinnamon
(Ob choei)
From
the bark of a tree, the type of only one kind,
that from the cassia tree. It is used in meat
dishes and particularly in massaman curry as garnish. |
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Bird
Chili (Phrik khi nu)
The
smallest of the chilies, of which the called phrik
khi nu suan is the hottest. Take care when chopping
them, and do not rub your eyes. Chilies stimulate
blood circulation and are reputed to help prevent
heart disease and cancer. |
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Chlli
(phrik chi fa)
Phirk
chi fa are finger size, growing 9-12 centimeters
in lenght and either yellow, red or green, Not
as hot as the bird chilli. There is no discernable
difference between the colours. |
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Citron
(Som sa)
Citron
(Citrus medica var limetta) is a round dark green
fruit. Its thick, very aromatic skin is much used
for flavoring. Sour orange juice and orange peel
would make the best substitute. |
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Cloves
(Kanplu)
Cloves
(Eugenia aromatica) are the dried flower buds
of and evergreen tree native to Malacca Islands.
They are almost are expensive as saffron because
crops often fail, they are much used in western
cooking and the oil is antiseptic. Cloves are
used in massaman curry and to chew as relief for
toothache. |
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Coriander
(Phak chee)
The
leaves are often chosen for decoration, with stem
and roots for seasoning. Heavily used in Asian
kitchens, the Thai kitchen is the one to use the
roots as well. |
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Cumin
(Yira)
Seeds
look like caraway and fennel, but taste quite
different and have to be heated to release their
aroma. Only cumin is used in Thai cooking, mainly
in the making of curry pastes. |
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Garlic
(Krathiam)
Thailand
is literally overflowing with garlic plants. Whole
cloves, smashed garlic and garlic oil are used
in almost of every Thai dish. To make garlic oil,
chop a handful of garlic, and fry it in plenty
of hot oil until golden. The oil and the fried
garlic can be stored in a jar for garnishing soup
and for tossing with noodles and rice. |
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Ginger
(khing)
Resembling
a flat hand, ginger has over 400 members included
in its family. Always choose young fresh ginger
if available. Easily grated, it id eaten raw or
cooked and is used widely in many Asian cuisines.
Young ginger pounded with a little salt, pepper
and garlic is good too as a marinate for chicken
or beef. Ginger is acknowledged to improve digestion
and to counteract nausea and vomiting. |
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Krachai
No
English common name of Krachai (Kaempferia pandurata).
The tubers of this member of the ginger family
look like a bunch of yellow brown fingers. Krachai
is always added to fish curries, and peeled and
served as a raw vegetable with the popular summer
rice dish, Khoa chae. |
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