List of Thai ingredients

Thai cuisine is renowned worldwide for its unique blend of flavors, textures, and aromas. It is characterized by the harmonious blend of the five fundamental tastes: sweet, sour, spicy, salty, and bitter. This balance is achieved through the use of a variety of ingredients, many of which are native to Thailand. This article provides a comprehensive list of Thai ingredients commonly used in Thai cooking.

Herbs and Spices

Thai cuisine is known for its bold flavors, many of which come from the herbs and spices used. Some of the most common include:

• Lemongrass (Cymbopogon citratus): A fragrant tropical grass that imparts a lemony flavor and aroma to dishes.
• Galangal (Alpinia galanga): A rhizome similar to ginger, but with a sharper, more peppery flavor.
• Kaffir lime (Citrus hystrix): The leaves and zest of this fruit are used for their intense citrus flavor.
• Thai basil (Ocimum basilicum): A variety of basil with a slightly spicy, anise-like flavor.
• Coriander (Coriandrum sativum): Both the leaves (cilantro) and seeds are used in Thai cooking.

Sauces and Pastes

Sauces and pastes form the base of many Thai dishes. Some of the most commonly used include:

• Fish sauce (nam pla): A salty, fermented sauce made from fish. It is a staple in Thai cuisine.
• Oyster sauce: A thick, brown sauce made from oysters. It is used to add a savory, slightly sweet flavor to dishes.
• Red curry paste (krueng gaeng phet daeng): A blend of spices and herbs, including lemongrass, galangal, and dried red chilies.
• Green curry paste (krueng gaeng keo wan): Similar to red curry paste, but made with fresh green chilies.

Proteins

Thai cuisine includes a variety of proteins, from meat to seafood to tofu. Some commonly used proteins include:

• Chicken (kai): Used in a variety of dishes, from stir-fries to soups.
• Pork (moo): Often used in stir-fries and noodle dishes.
• Shrimp (goong): Commonly used in soups and salads.
• Tofu (tao-hoo): Often used as a protein source in vegetarian dishes.

Vegetables and Fruits

Thai cuisine features a wide variety of vegetables and fruits, many of which are used not just for their flavor, but also for their health benefits. Some commonly used vegetables and fruits include:

• Papaya (malako): Used in the famous Thai salad, som tam.
• Mango (mamuang): Used in both savory and sweet dishes.
• Eggplant (makheua): Often used in curries and stir-fries.
• Bamboo shoots (no mai): Used in a variety of dishes, from soups to stir-fries.

Rice and Noodles

Rice and noodles are staple foods in Thai cuisine. They are often the main component of a meal, with other dishes served alongside. Some commonly used types include:

• Jasmine rice (khao hom mali): A fragrant rice variety that is a staple in Thai cuisine.
• Sticky rice (khao niao): Often served with grilled meats or used in desserts.
• Rice noodles (sen): Used in a variety of dishes, from soups to stir-fries.

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  Vatch kaeng phet
• Centella asiatica
  Centella asiatica
• Pandan (screwpine) leaves
  Pandan (screwpine) leaves
• Bai ya nang ใบย่านาง
  Bai ya nang ใบย่านาง
• Chinese Chives กุ่ยช่าย
  Chinese Chives กุ่ยช่าย
• Horapa
  Horapa
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  Galangal ready for preparation
• Turmeric root
  Turmeric root