Six Essential Herbs And Spices Used In Thai Cuisine

Thai food is very distinctive in the way that every cuisine is prepared to appeal to four of the five tastes: spicy, salty, sour, and sweet. Herbs and spices are an essential part of Thai cuisine, and every ingredient is chosen to offer a texture to the food. The sundry array of spices used in Thai dishes ensure a deliciously aromatic and delectable meal every time. Let us have a glimpse at six essential herbs and spices used in Thai cuisine. Basil Holy basil (Bai ka-prow) is popularly used in stir-fries, along with fresh chilies, garlic, and fish sauce. Holy basil imparts a wonderful flavor to any seafood or meat, making it spicier. The flavor of Holy basil intensifies upon cooking and offers a strong peppery flavor. On the other hand, Lemon basil (Bai maeng-lak) is often eaten fresh with noodles in curry. It emits a strong taste in the mouth and is used in red curry noodles (Kanom jeen nam ya). Lemongrass (Takrai) Lemongrass is often used to improve the aromatic fragrance of food. It adds a lemony scent and taste to the food. It is commonly used in curry paste and Thai spicy soup (Tom Yum). It is also used in Thai beverages like Nam Ta-krai to offer a distinctive refreshing flavor. Coriander Root (Rak-pak-chee) Coriander has a significant place in Thai cuisine from roots to seeds and leaves. Coriander roots serve as an essential seasoning and have a flavor more intense and deeper than the leaves. It is perceived as a key Thai ingredient for curry paste, and clear soup to add aroma. Cinnamon (Ob-choey) The cinnamon tree’s dark brown bark contains a subtly sweet flavor and in Thai cooking, the bark is ground into powder. The mild curry of massaman and pa-loe contains cinnamon powder and contributes to a sweet as well as spicy taste. Kaffir Lime Leaves (Bai makrood) Kaffir lime leaves are a key Thai herb used in cooking. The dark green leaves of the lime are called bai makrood and the skin of the lime is pew makrood. Both the leaves and skin are highly valued and are used in moderation as the power of the leaves and juice can overpower lighter Thai dishes. Kaffir leaves are used in curries, salads, soup, and stir-fried delicacies. Cumin (Yee-rah) Cumin is often used in Thai curries. It has an intense fragrance and it is generally dry roasted and pounded before mixing in curry paste. Cumin is a significant Thai ingredient for red curry, green curry or panang.With all this colorful knowledge of herbs and spices, you can start on your journey of Thai cooking.