At the crossroad of Far-East, China and India, Thailand has succeeded to mix the techniques and ingredient of these cultures. This lead to a cuisine that is specifically and immediately recognizable. Nowadays, the Thai gastronomy is honoured an appreciated worldwide. Its subtlety and refinement can be considered at the same level of quality as the traditional French, Italian, or Chinese cuisine.
On top of ingredient already famous in the western traditional food (as garlic, onions, tomatoes, spinach, celery, …), numerous seasonings, vegetables and spices exist that are specific to the Thai cuisine.
- Curry (Prik-kèèng)
- Fish sauce (Nam-pla)
- Chili (Prik)
- Coconut milk (Nam-ka-thi)
- Galangal roots (Kha)
- Lemon Grass (Ta-krai)
- Green pepper (Prik-thai-awn)
- Kaffir lime leaves (Ma-kruut)
- Ginger roots (Khing)
- Cumin (Kha-min)
- Origan (Phak-chi)
- Basil leaves (Ka-praw)
- Young bamboo shoots (No-mai)
- Eggplants (Ma-keua)
- Lime (Ma-naow kiaw)
- Mint leaves (Sa-ra-nae)
- Tamarin (Ma-kham)