Thai Food Articles

 

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     Lime (manao) : The whole fruit is used. It is an eccellent source of vitamin C and are used to enhance the flavour of chili-hot condiments, as well as create some very special salads and desserts ,and adorn most dishes as a condiment.

     Lemongrass (takhrai) : Young tender lemongrass stalks can be finely chopped and eaten, but older stalks should be cut into 3-5 centimetres lengths and bruised before being added only as a flavouring agent. It is indispensable for tom yam. Lemongrass oil will sooth an upset stomach and indigestion.

     Mace (dok chan) : The orange outer covering of nutmeg, the fruit of an evergreen tree native to Indonesia. Mace (Myristica fragrans) is used in the making of massaman curry.

 

     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.

     Nutmeg (luk chan) : The nut is enclosed in a very hard brown shell. It is used in the making of massaman curry paste.

 

     Pandanus leaf (bai toei) :Long narrow green leaves of a hernaceous plant used for flavouring and colour.

     Pepper (prik thai) : Black , white and green peppercorn types. Black is milder and more aromatic than white. Green peppercorns have a special taste all their own and are available all year round but are best towards the end of the rainy season. Used as flavouring.

     Sesame (nga) : Identical to sesame seeds the world over. In Thai cooking sesame seeds are used for oil and for flavouring. This tiny seeds are rich in protein.

     Shallot (hom daeng) : These smell, zesty , Thaired 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.

     Spring onions (ton hom) :These green onions (Allium fistulosom) are used for garnishing soups and salads and as vegetables.

     Turmeric (khamin) : These small, bright orange roots are used for the colouring 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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