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| Lemongrass |
| Integral to Thai cooking, its flavor and aroma are light and citrusy. |
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| Thai Chili Peppers |
| Tiny red or green chilies add heat and heighten the flavor of any dish. Often called “Bird’s Eye Chili” or prik-kee-noo. |
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| Kaffir Lime |
| This fruit’s leaves, peel and juice are widely used in Thai cuisine. Highly fragrant, it imparts sour, sharp flavor. |
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| Basil |
| Different types of basil are used in Thai cooking. Holy basil is either light green or dark purple and is used in salads and stir-fried dishes. The light green variety is spicy and leaves a pleasant burning sensation on the palate. The purple variety is used in curries and is similar to sweet basil, but with a slight aniseseed flavor. Sweet basil adds sweetness and aroma, especially in green and red curry. |
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| Shallot |
| A small, pinkish purple onion in bulb form, shallots have slightly caramelized flavor when cooked. |
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| Galangal |
| A relative of the ginger root, galangal is pale yellow with pinkish flesh and has delicate floral flavor. |
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| Coriander |
| Also called cilantro, different parts of this herb are used in Thai cooking. The leaves add a fresh, green and tangy flavor to food, while the fruit (or seeds) add a warm, nutty and spicy flavor. |
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| Coconut Milk |
| Coconut milk imparts subtle richness to many Thai soups and curries. |
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| Tamarind |
| Tamarind juice adds a sharp, sour flavor without the tartness of lemon. |
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| Garlic |
| Garlic is a principal ingredient in almost all Thai dishes. In Thailand, the garlic cloves have a purple tinge and are much smaller and sweeter than the Western variety. It adds a delicate and distinctive flavor to dishes. |
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