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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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Kaffir
lime leaf (Bai makrut)
From
the kaffir lime, which has virtually no juice,
these fleshy green and glossy leaves resemble
a finger eight. Imparting a unique flavor, they
can b finely shredded and added to salads, or
torn and added to soups and curries, Can be substituted
with other lemon-flavored herbs, but the best
option is to freeze the leaves when you can find
them, as they retain all their flavor and texture
on thawing. |
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Lime
(Manao)
The
whole fruit is used. It is an excellent source
of vitamin C and is used to enhance the flavor
of chili-hot condiments, as well as create some
very special salads and desserts, and adorns most
dishes as a condiment. |
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Lemongrass
(Takhrai)
This
hard grass grows rapidly in almost any soil. The
base of 10-12 cm lengths of the plant is used,
with the green leafy part discarded. Young tender
lemongrass stalks can be finely chopped and eaten,
but older stalks should be cut into 3-5 cm lengths
and bruised before being added only as a flavoring
agent. It is indispensable for Tomyum. Lemongrass
oil shall sooth an upset stomach and indigestion. |
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Mint
(bai saranae)
This
mint (Mentha arvensis) is similar to the mint
used for mint sauce in England and is used in
Thai food as a vegetable and a flavouring. |
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Pepper
(Phrik thai)
Black,
white and green peppercorn types. Black is milder
and aromatic than white. Green peppercorns have
a special taste all there own and we are available
all year round but are best towards the end of
the rainy season. Used as flavoring. |
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Sesame
(Nga)
Identical
to sesame seeds the world over. In Thai cooking,
sesame seeds are used for oil and for flavoring.
These tiny seeds are rich in protein. |
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Shallot
(Homdang)
These
small, zesty, Thai red onions are sweet and aromatic.
An essential ingredient in many Thai dishes because
of their taste and appearance, they can be substituted
with European shallots, small red onions or small
brown onions. |
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Spring
onions (Ton hom)
These
green onions (Alliums fistulosom) are used for
garnishing soups and salads and as vegetables. |
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Turmeric
(Khamin)
These
small, bright orange roots are used for the coloring
in yellow curries. White turmeric, a different
type is used as a raw vegetable and resembles
ginger. It tastes only slightly peppery and has
a pleasant tang. |
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