Thai Ingredients | Spices and Herbs

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  • Ratatouille
    Foodie
    • Aug 2021
    • 360

    Thai Ingredients | Spices and Herbs

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    Young Green Peppercorns

    This is the one ingredient above all others that left my palette perplexed and bursting with flavor. This Thai spice was somehow familiar but at the same time, unlike anything I have ever tasted before. Pepper is how this region made food spicy prior to the introduction of the chili plant. This is the same exact pepper that you put in your pepper grinder back home. The only difference is that this is the younger version before it becomes black, hard, and dry. The flavor and aroma are also very different at this stage adding an herbal flavor and a spiciness that warms the throat. They are extremely hard to find fresh in the U.S. but they are brined versions available in cans and jars. Unfortunately, this brining process takes away the bright freshness and deteriorates the flavor. This just means that you will have to visit Thailand to taste the real thing.

    Kefir Limes
    There is no other ingredient in Thai food that exudes a fresh flavor more than this one. The leaves are used widely in the cuisine of Thailand and are essential in dishes like Tom Yam (Hot & Sour Prawn Soup) and Gaeng Keow Wan (Thai Green Curry). The bumpy flesh of the fruit is used for cleaning products and personal care rather than for cooking as the pulp and skin are toxic and cause skin inflammation. Kaffir lime leaves are used thinly sliced and fresh and used as a spice cooked whole in broths and sauces. This ingredient can be found fresh and frozen in most Asian markets in the U.S. that carry Thai ingredients.​

    Pandan Leafs
    Often referred to as the vanilla of Southeast Asia, pandan is very commonly used in many different dessert applications. This tropical plant’s origin is unknown but they know that it made its way to Thailand via Indonesia. It has had a large impact on the Thai cuisine since its arrival with applications in savory dishes, flavored water, along with being steeped in coconut to flavor everybody’s favorite, sticky rice with mango. Pandan’s flavor profile haunts me and leaves me craving it every time I leave the region.​

    Holy Basil
    This is not the anise-flavored basil that is used in most Thai restaurants in the United States. Holy basil has a peppery spicy bite and a lingering clove-like finish that is loved by the Thai people above all other basil varieties. Not only is this Thai herb delicious, but it is also an adaptogen which is a non-toxic plant known to reduce stress. Holy Basil is so popular that even one of Thailand’s most popular comfort food dishes is named after it, Pad Krapow.​

    Cilantro Root
    If you are a western home cook or even a chef, you probably have never seen this ingredient. Unfortunately, farmers cut the stems above the soil leaving the roots behind. This portion of the plant produces a milder profile with less of a soapy flavor. In Thai cooking, it is most commonly used to flavor soups and pounded into curry pastes. If you want to try this before you visit Thailand, you will most likely have to make a special request in advance at your local farmer’s market.

    Oyster Sauce
    As the name suggests, oyster sauce is a sweet combination of oysters and sugar and a little salt. The origins of this sauce date back to the late 1800s in the Guangdong province of China. The sauce became a staple of Cantonese cuisine prior to making its way into Thailand. The versions of this sauce that you find in Thailand tend to be sweeter and less salty than the versions from its birthplace. The process of making this sauce is fairly simple. First, the oysters are simmered to make a broth. The oysters are then strained off and the liquid is cooked down with sugar until it caramelizes and concentrates the flavors. This sauce is an essential ingredient in Thai cuisine as it is used in making several classic Thai dishes including Pad Krapow and Pad See Ew (wok-fried noodles).

    Fish Sauce
    The aroma of this essential condiment in Thai food is enough to make most westerners squeamish. This salty and funky sauce is made by packing anchovies in salt and left to ferment for months until the flavor deepens. Fish sauce is so ingrained in the Thai cuisine that it’s hard to think of a savory dish in Thailand that doesn’t use fish sauce. One way that fish sauce is commonly used is as a condiment called Prik Nam Pla which is mixed with lime, bird chilies, sugar, and garlic. Don’t hesitate to ask for a side of it if the food you order needs a little pop.

    Shrimp Paste
    This essential Thai ingredient has a shorter history in this landlocked region than it’s fermented soybean relatives. Although it’s not originally from this region, it has been deeply integrated into Thai cuisine. Dishes like Khao Soi and Naam Phrik Ong rely on it for a backbone of umami and depth. There are several variations and levels of quality of shrimp paste that each has its own application. The one that is most loved by northern Thais is called Kapi Kung. This version is a combination of the krill based paste pounded with salted baby shrimp. Don’t be deterred by its smell as it is a huge reason why the food in Thailand is so good.

    Jasmin Rice
    Thailand is the king of jasmine rice production in the world exporting over ten million tons annually. Jasmine rice is not only an essential part of the country’s economy as it is also the center of most of the country’s meals. In the Central and Southern regions, a meal without jasmine rice would be like a burger without the bun back home. There is a good reason why this variety of rice is so beloved, as it has an amazing slightly sticky texture, nutty aromatics, and the taste of pandan leaves. This rice has several names but the Thai’s call it Khao Hom Mali which directly translates to “rice smell jasmine”. This is a curiosity as it in no way is reminiscent of jasmine blossoms. When eating jasmine rice in Thailand, don’t do as most westerners do and smother the rice with curry. Keep it separate and respect this simple ingredient by combining it one bite at a time as you eat.

    Coconut Palm Sugar
    There are several types of palm sugars from different types of palms. The one most commonly used in Thailand is coconut palm sugar. The production starts by cutting the stem of the coconut blossom and then capturing the sap. It is then boiled down to remove the extra moisture until it is thick and can be formed into half dome-shaped pieces. This cooking process caramelizes the sugars giving it a nutty flavor that brings so much more to the party than plain cane sugar.

    Thai Shallots
    Don’t confuse the Thai shallot with the french shallot that you can get at your local western grocery store. This small red shallot is the allium of choice for almost all purposes over regular onions in Thailand because of the shallot’s milder profile. It is super versatile and can be pounded into curry pastes and be sliced raw to give an aromatic bite to a dish. Look for Thai shallots sliced raw on Khao Soi and the fried crispy version on Khanom Mo Kaeng.


    Last edited by Ratatouille; 10-23-2022, 08:54 AM.
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