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 taste only slightly peppery and has a pleasant tang.
Category Archives: Thai Herbs
Spring Onions (ton hom)
Spring Onions (ton hom)
These green onions (Alliums fistulosom) are used for garnishing soups and salads and as vegetables.
Shallot (hom daeng)
Shallot (hom daeng)
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.
Sesame (nga)
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.
Pandan Leaf (bai toei)
Pandan Leaf (bai toei)
Long narrow green leaves of a herbaceous plant used for flavoring and colour. There is no substitute of the flavoring and colour. There is no substitute for the flavour but green coloring may be used as a substitute for the colour.
Nutmeg (luk chan)
Nutmeg (luk chan)
The nut is enclosed in a very hard brown shell. It is used in the making of mass man curry paste.
Mint (bai saranae)
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 flavoring.
Lemongrass (takhrai)
Lemongrass (takhrai)
This hard grass grows rapidly in almost any soil. The base of 10-12 centimeters length 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 centimeters lengths and bruised before being added only as a flavoring agent. It is indispensable for tom yam. Lemongrass oil will sooth an upset stomach and indigestion.
Lime (manao)
Lime (manao)
The whole fruit is used. It is an excellent source of vitamin C and is 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.
Kaffir Lime Leaf (bai makrut)
Kaffir Lime Leaf (bai makrut)
From the kaffir lime, which has virtually no juice these fleshy green and glossy leaves resemble a figure eight. Imparting a unique flavour, they can be 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 flavour and texture on thawing.
Thai green curry 