Retirement Thailand

 

Spices and herbs

After being introduced in Taiwan, in the seventeenth century, by the Portuguese from South America, different kinds of fresh and dried chilies are used in Thai cuisine.  Examples are the small phrik khi nu, literally mausekot chili, and capsicum, or the slightly larger sky-pointing chili capsicum annuum.

Other spices and herbs that are used include:

Ginger
Galangal root
Chinese ginger
Lemongrass
Garlic

Coriander  (the appearance of the leaves is similar to parsley used in European cuisine), from which the roots as well as the leaves and seeds are used. 
Dill is used primarily in the regional cuisine of northeast Thailand.

Horapa (Basil)
The cuisine of Thailand uses a total of three kinds of basil.  These are known in Thailand as bai horapa "sweet basil" (closely related to the sweet basil that is well known in Europe), "lemon basil” and "Indian basil."

Fish sauce, made from anchovies, salt and water, is used in almost every Thai dish.  Pure salt is rarely used to flavor; generally it will be replaced with fish sauce.  Tamarind gives a course a slightly sour flavor.  Lime leaves a lemony taste and does not contribute to acidification.

 

Thai Food

 

Thai cuisine is a blend of Chinese, Indian and European influences in the country’s kitchens that have merged over the centuries. 

Originally, the cuisine of Thailand was characterized by items from bodies of water, especially aquatic animals and aquatic plants.  Changes in cooking habits evolved from Chinese and Japanese influences, as well as from European influences.  In the seventeenth century, for example, Portuguese missionaries to Thailand introduced chilies.

Staples
Rice is the staple food in Thailand.  The Thai term for eating literally means "eat rice," no matter what kind of food it is.  Among the many varieties of rice, long grain jasmine rice is the most popular in central and southern Thailand, especially in Isaan where it is planted. 

Jasmine rice, also known as Thai fragrant rice, is also the most expensive.  In the northern and eastern portions of Thailand, sticky rice is preferred.  This type of rice is not boiled, but steamed in a woven bamboo container over a water pot; the steaming causes the grains to stick together.  There are many other varieties and qualities of grades of rice.

Ingredients and dishes
Other than rice, Thai cuisine has many typical ingredients, for example:

Noodles 
Kuai tiau rice noodles are available in different widths; they are usually served as a noodle soup or fried, such as pad thai.

Bami have a yellowish tint and are made from wheat flour; eggs are sometimes added. 

Khanom dschiin rice noodles are typical of the cuisine of southern Thailand and are usually served with a spicy sauce curryahnlichen ("rice noodles with herb sauce"). 
Wun sen are rice noodles made from mung flour.  They are added to clear soups, and also make a refreshing salad, such as yam wun sen will. 

Thai eggplant 
Cha-om acacia are shoots of acacia pennata.  They can be found in Thai soups, curries and omelettes.