Thai Spices

A Taste of Thailand in Every Sprinkle
Thai cuisine is renowned worldwide for its harmonious blend of sweet, sour, salty, and spicy flavors. At the heart of these complex flavor profiles are the unique spices and herbs that have been used in Thailand for centuries. Let’s explore the essential spices that make Thai food so distinctive and delicious.
lemongrass

Lemongrass (Takrai)

This fragrant, citrusy stalk is a cornerstone of Thai cuisine. With its bright, lemony flavor and subtle hints of ginger, lemongrass adds a refreshing note to soups like Tom Yum, curries, and stir-fries. Only the lower portion is used, typically bruised or sliced to release its essential oils.

kha

Galangal (Kha)

Often mistaken for ginger, galangal has a sharper, piney flavor with citrus notes. This rhizome is harder and paler than ginger and is essential in Tom Kha soup and many curry pastes. Its complex flavor can't be substituted with ginger, as it provides a distinctive taste to authentic Thai dishes.

thai-chilli

Thai Chili (Prik)

These small but potent chilies are the heart of Thai cuisine's heat. Bird's eye chilies (Prik Kee Noo) are extremely spicy, while larger varieties like Prik Chee Fah offer milder heat. Used fresh, dried, or in pastes, they provide the signature spiciness in dishes like Som Tam (papaya salad) and various curries.

Kaffir Lime Leaves (Bai Makrut)

These glossy, hourglass-shaped leaves have an intense citrus aroma unlike any other ingredient. They're added whole to soups and curries or finely sliced into salads. The leaves impart a distinctive floral-citrus flavor that's essential in dishes like Tom Yum soup and green curry.

Thai Basil (Horapa & Krapow)

Two varieties are common in Thai cooking: sweet Thai basil (Horapa) has an anise-like flavor and is used in curries and soups, while holy basil (Krapow) has a spicier, peppery taste and is the star of the famous stir-fry dish Pad Krapow. Both add distinctive aromatic qualities that are quintessentially Thai.

Turmeric (Khamin)

This golden-yellow rhizome gives many Thai dishes their vibrant color and earthy, slightly bitter flavor. Fresh turmeric is commonly used in southern Thai cooking, particularly in yellow curries and soups. It's also valued for its anti-inflammatory properties and is used in traditional Thai medicine.

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