Thai Food

Spices and herbs

After being introduced in Taiwan,in the seventeenth century, by the Portuguese from South America, different kinds of fresh anddried chilies are used in Thai cuisine.

Examples are the small phrik khi nu, literallymausekot chili, and capsicum, or the slightly larger sky-pointing chilicapsicum annuum. Other spices and herbs that are used include:Ginger
Galangal root
Chinese ginger
Lemongrass
Garlic

Coriander  (the appearance of the leaves is similar toparsley used in European cuisine),from which the roots as well as the leaves and seeds areused.
Dill is used primarily in the regionalcuisine of northeast Thailand.

Horapa (Basil)

The cuisine of Thailand uses a total of threekinds of basil.  These are known in Thailand as bai horapa “sweet basil” (closelyrelated to the sweet basil that is well known in Europe),”lemon basil”and “Indian basil.”
Fish sauce, madefrom anchovies, salt and water, is used in almost every Thai dish.

Pure salt is rarely used to flavor; generallyit will be replaced with fish sauce.  Tamarind gives a course a slightly sourflavor.  Lime leaves a lemony taste and does notcontribute to acidification.

Thai Food

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

Originally, the cuisine of Thailand was characterized by itemsfrom 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 literallymeans “eat rice,” no matter what kind of food it is.  Among the many varieties of rice, long grain jasminerice is the most popular in central and southern Thailand, especially in Isaan whereit is planted.

Jasmine rice, alsoknown as Thai fragrant rice, isalso the most expensive.  In the northernand eastern portions of Thailand,sticky rice is preferred.

This type ofrice 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 typicalingredients, for example:

Noodles

Kuai tiau ricenoodles are available in different widths; they are usually served as a noodlesoup or fried, such as pad thai.

Bami have ayellowish tint and are made from wheat flour; eggs are sometimes added.
Khanom dschiin ricenoodles are typical of the cuisine of southern Thailand and are usually servedwith a spicy sauce curryahnlichen(“rice noodles with herb sauce”).
Wun sen are ricenoodles made from mung flour.  They areadded to clear soups, and also make a refreshing salad, such as yam wun senwill.

Thai eggplant


Cha-om acacia are shoots of acaciapennata.  They can be found in Thaisoups, curries and omelettes.