This sweet smelling leaf is used for flavouring different sweet snacks/desserts. It is also used in the well known dish Kai ho bai toei, deep fried chicken wrapped in pandanus leaves, as well as to stuff the belly of barbecued fish
Either served raw (shredded or diced) with dishes such as miang kham and khanom chin sao nam, in certain chilli dips, or in stir fried dishes of Chinese origin.
Holy basil has a distinctive scent of clove and reddish tipped leaves. It is used, for instance, in the well-known Phat kaphrao (minced meat fried with holy basil).
Besides being used cooked or fried, garlic is used raw in many dips and salad dressings. It is also served raw on the side with several Thai dishes such as Khao kha mu (stewed pork leg served on rice) or as one of the ingredients for dishes such as Miang kham.
The leaves are used in certain curries. It is also indispensable with khanom chin namya. The seeds resemble frog's eggs when soaked in water and are used in sweet desserts.
A herb often seen in spicy soups and Northern curries. It literally means "European coriander", perhaps because it was brought from the Caribbean to Thailand by Europeans.
Fresh dill is used mainly in certain soups and in curries from north-eastern Thailand which do not contain coconut milk. It literally means "coriander from Laos" in Thai.
The Persicaria odorata is used sparingly in Thai cuisine. It is indispensable with lap lu, a Northern Thai dish of raw minced pork, beef or buffalo, and blood, with spices, herbs and leaves.
Phrik chi fa
พริกชี้ฟ้า
Chilli spur pepper
Capsicum annuum L. var. acuminatum Fingerh. is a medium-sized chilli and less spicy than the phrik khi nu, it is often added to stir fried dishes and curries as a kind of "vegetable". Either red, yellow, or green in colour.
The oil from the sesame seed is not really used in Thai cuisine (unlike in Chinese cuisine). The seeds (black and white sesame) are mainly used whole in certain deep fried desserts such as thong muan (Thai: ทองม้วน).
Thai curries are nearly always made with fresh pastes. Curry powder is only used when making certain Indian influenced curries, as well as in stir-fried dishes (often in combination with scrambled eggs) called phat phong kari.
The Chinese five-spice powder is used mainly in Thai-Chinese dishes such as mu phalo (pork stewed in soy sauce, Thai: หมูพะโล้)
Phrik haeng
พริกแห้ง
Dried chillies
Dried chillies can be used in many ways in Thai cuisine: either ground into chilli flakes and used as a condiment, as an ingredient for Thai curry pastes, in chilli pastes and dips, or deep-fried and served whole with certain dishes.
Crushed dried chillies, used extensively in Thai cuisine, for instance in lap, and for making several types of nam chim and nam phrik (dipping sauces and chilli pastes). Also served as one of the standard accompaniments to noodles soups.
Literally meaning "curry ingredients", Thai curry paste can be made fresh at home or bought freshly made at markets in Thailand or pre-packaged for export markets. Most khrueang kaeng will be a ground mixture of fresh or dried chillies, various spices and herbs, and other ingredients such as shrimp paste. Instead of khrueang kaeng, curry pastes can also be called nam phrik in Thailand, although this usually refers to chilli pastes which are eaten as part of a meal.
Also a sauce made from fermented fish. It is more pungent than nam pla, and, in contrast to nam pla which is a clear liquid, pla ra is opaque and still contains pieces of fish. Also called pla daek.
Yellow soybean paste has a sweet-and-salty taste which is more "earthy" than that of soya sauce. It is used in the dish Phak bung fai daeng (stir-fried water spinach.[3]
Made from fermented soybeans in the form of round patties, within Thailand they are mainly used in northern Thai cuisine as a flavouring agent similar to how shrimp paste is used
Shallots, not onions, are essential for Thai cuisine. They are used for making Thai curry pastes, salads, and certain condiments and pickles. They are also served raw on the side with certain dishes such as khao soi.
In Thai cuisine, cabbage is often served raw on the side with Thai salads such as som tam or lap, steamed or raw with nam phrik, or boiled in soups and curries.
Khanaeng
แขนง
Cabbage sprouts
The sprouts that come up from the roots after the main cabbage has been harvested, are simply called khanaeng, meaning "sprouts", or khanaeng kalam pli, "cabbage sprouts".[5] They resemble and taste somewhat like brussels sprouts. It is often eaten stir-fried with, for instance, pork.
The leaves, tender pods and seeds are edible, but they must be previously boiled and the water discarded. One of the most well-known preparations is kaeng khilek (แกงขี้เหล็ก).[6]
It is usually served blanched or raw together with a nam phrik (chilli dip), but it may be also served slightly barbecued or used in curries and stir-fried dishes.
Literally meaning "foreign eggplant", it is used in salad such as Som tam, as an ingredient in stir-fries such as in Thai fried rice, but also cooked to a thick sauce as in the chilli paste nam phrik ong.
The small variety is most often eaten raw with nam phrik. Popular is tom chuet mara (Thai: ต้มจืดมะระ): bitter gourd in a clear broth, often stuffed with minced pork.
Most parts of the tree are edible: the long pods, the leaves, the flowers and the roots. Used in curries, stir-fries, soups, omelets, salads and also medicinal preparations.
The large variety (phak bung chin) is mostly eaten stir-fried or in soup. The small variety (phak bung na) is generally served raw with som tam or with nam phrik.
Used mainly in Thai-Chinese soups and stir-fries, this vegetable is known under several names in Thailand. Besides the aforementioned, it can also be called phak kat hongte (Thai: ผักกาด ฮ่องเต้), phak kwangtung hongte (Thai: ผักกวางตุ้งฮ่องเต้), and phak kwangtung Hong Kong (Thai: ผักกวางตุ้งฮ่องกง). Hongte, derived from the Chinese Hokkien dialect, means "Emperor (of China)", and kwangtung is the Thai word for Guangdong, a province of China. The "Hong Kong" variety of bok choy is generally larger and sweeter than the bok choy known under the other names.
Literally "white cabbage", it is often eaten in soups and stir-fried dishes but also raw, sliced very thin, with certain spicy noodle soups or raw with nam phrik.
Used in salads and in soups like tom chap chai and tom kha mu. Mostly hybrids are offered in the market. The red-leafed Amaranth is known as phak khom bai daeng (Thai: ผักโขมใบแดง)
Eaten in soups, curries, stir-fries as well as grilled. Popular in Isan. It is also known as phak phai (Thai: ผักพาย), not to be confused with phak phai (Thai: ผักไผ่) Persicaria odorata, another type of edible leaf.[7]
It is often eaten in soups and stir-fried dishes. Thais tend to eat bean sprouts raw to semi-raw, for instance in phat thai noodles where it is either sprinkled on top of the finished dish raw or added into the pan for one quick stir before serving
A popular traditional cassava-based dish is chueam (Thai: เชื่อม), a candied starchy dessert. The tubers are also used for making tapioca pearls used in desserts and drinks.
Man thet (literally meaning "foreign tuber") is popularly also known as man daeng (Thai: มันแดง; "red tuber"); boiled pieces are eaten as a snack or used as an ingredient for desserts.
Bai makok is the leaf of the Spondias mombin, a relative of the cashew. The young leaves are served raw with certain types of nam phrik (Thai chilli pastes). The taste is sour and slightly bitter. The fruits of this tree are also eaten.
Young feathery leaves of the Acacia pennata tree which are used in omelettes, soups and curries. In Northern Thai cuisine they are also eaten raw as for instance with tam mamuang, a green mango salad.
Banana flowers can be eaten raw, e.g. yam hua pli (a spicy salad with thinly sliced banana flowers), or steamed with a Nam phrik (chilli dip). It can also feature in som tam, in soups or deep-fried, as in thot man hua pli. The taste of the steamed flowers is somewhat similar to that of artichokes.
Literally translated, the Thai name means "claws of the Garuda". These slightly bitter and slightly sour leaves can be served raw together with a chilli dip. It is also used as a vegetable in certain Thai curries.
All parts of this large fruit are edible. The flesh around the seeds is preferred in Thailand, usually eaten raw or fried. Whole boiled unripe khanun is used in a Northern Thai salad called tam khanun.
Used when still not fully ripe as a main ingredient in tam krathon, a variant of som tam. It is also one of the main ingredients in the santol and pork (แกงหมูกระท้อน)[13] and santol and prawn Thai curries (แกงคั่วกระท้อนกุ้ง).[14]
Delicious as a fresh dessert fruit; it is sweet and best served chilled. Infusions of the leaves have been used against diabetes and articular rheumatism. The fruit has anti-oxidant properties. The bark is considered a tonic and stimulant, and a bark decoction is used as an antitussive. The fruit also exists in three colours, dark purple, greenish brown and yellow. The purple fruit has a denser skin and texture while the greenish brown fruit has a thin skin and a more liquid pulp; the yellow variety is less common and difficult to find.
Traditionally eaten mainly while green and unripe as a main ingredient in som tam.
Malet bua
เมล็ดบัว
Lotus seed
The seeds of the lotus Nelumbo nucifera are eaten raw or boiled, mainly in certain Thai desserts. The image shows the lotus fruit pods, with the seeds, each encapsulated individually in a rubbery skin, coming out through the surface of the pods. The seeds can also be dried.
Indispensable to Thai cuisine, it serves as the main ingredient for adding acidity to Thai dishes such as with tom yam and lap. It can also be eaten chopped together with the peel in dishes such as miang kham. Mixed with sugar and water it serves as a refreshing drink. Also pickled as manao dong.
The young nut is popular as a refreshing drink. Coconut milk is extracted out of the grated flesh of the ripe nuts and is used in a number of dishes and curries, especially in Southern Thailand.
The taste of the fruit is somewhat musty, and somewhere in between dried bananas, jackfruit, and preserved dates. Some people mistakenly name sala as rakam (Thai: ระกำ), which is another variety of snake fruit with a slightly more watery taste and a more spherical appearance.
In Thailand, pomelo is often eaten dipped into a spicy mix of dried chilli flakes, sugar and salt. It can also be used in spicy Thai salads such as yam som o (Thai: ยำส้มโอ).
One of the most popular, and due to its odour also infamous, fruits in Thailand. Some cultivars grown in Thailand are Chani, Mon Thong, Kan Yao, Ruang, Kradum and, shown here on the photo, Long Laplae.
Similar to the Chinese mee pok and lamian, it was not common in Thailand until in recent years as it is made from wheat which had to be imported. It is used stir-fried, deep-fried (mi krop) and in noodle soups.
Fresh rice vermicelli made from fermented rice. It is commonly seen as a noodle to go with certain spicy soups and curries, but it is also popular with som tam and other Thai salads. Mon (มอญ) origin.
The ultimate staple food for Thai people, so much that it can also mean "food" in general as in kin khao: "to eat (kin) rice" means the same as "to eat food".
This long-grained variety of rice, with its nutty aroma and a subtle pandan-like flavour, originates from Thailand and now forms the bulk of Thailand's rice crop.
The main type of rice traditionally eaten in the northeast and north of Thailand. It is often served in a special bamboo container called a kratip khao
With a nutty taste, it can be mixed together with steamed white rice and eaten with savoury dishes or served sweetened with coconut milk.
Kuaitiao
ก๋วยเตี๋ยว
Rice noodles
The generic Thai word for rice noodles. The name comes from the Teochew dialect of Chinese, where the word kuaitiao literally means "cake strips". In Chinese it only designates the wide variety which in Thai is called kuaitiao sen yai (see shahe fen).
Narrow, flat rice noodles; used in such dishes as phat thai and in noodle soups. Its full name would be kuaitiao sen lek.
Sen mi
เส้นหมี่
Rice vermicelli (thin)
Similar to the Chinese rice vermicelli; used in noodle soups. Its full name is kuaitiao sen mi.
Sen yai
เส้นใหญ่
Wide rice noodle
Wide, flat rice noodles, similar to the Chinese shahe fen; used in dishes such as kuaitiao phat si-io and in noodle soups. Its full name is kuaitiao sen yai.
Frog meat in Thailand (nearly the whole frog, not just the legs as in the West) is mostly used in stir-fries and Thai curries. This species (Hoplobatrachus tigerinus, Indian bullfrog) is farmed, as is the American bullfrog (Rana catesbeiana).
Traditionally considered a delicacy and eaten whole barbecued as ueng yang (อึ่งย่าง), but also deep-fried and in soups.[16] Wild populations have been severely depleted.
Mu yong
หมูหย็อง
Dried shredded pork
Eaten as a snack, more commonly as a topping in rice porridge, and as a topping on pastries
It is one of the very similar catfish species known in the markets as pla nuea on (วงศ์ปลาเนื้ออ่อน). Valued for its delicate flesh; also used for making high-quality fish balls.
Highly valued in traditional Thai cuisine. Like most of the Thai food species that are not bred in fish farms, overfishing has caused a serious decline in its numbers.
Prepared in a variety of ways, boiled or fried, especially good boiled with lemon. Presently most pla kaphong in Thailand are Barramundi from local fish farms.
It is one of the very similar catfish species known generically in the markets as pla nuea on (วงศ์ปลาเนื้ออ่อน). Highly valued for its delicate flesh; also used for making fish balls.
One of the most abundant of the different types of minnow-sized fishes (pPla sio) used in Thai cuisine. These tiny fish are often eaten salted and dried, fried, but also raw in Isan cuisine.
Highly appreciated relatively large crab, featuring in standard dishes as pu ma phat ton hom (Thai: ปูม้าผัดต้นหอม; Blue crab stir-fried with spring onions), among others.
When pickled they are most often called pu dong (pickled crab; Thai: ปูดอง), or less often pu khem (salted crab; Thai: ปูเค็ม), and frequently used in papaya salad or as the main ingredient in yam pu dong (yam-style salad made with pickled crab).
The crickets used in Thailand can be either the native species, Gryllus bimaculatus and Teleogryllus testaceus, or, as shown in the image, the introduced Acheta domesticus. Although all three species are farmed commercially, it is Acheta domesticus that is most popular, due to its superior taste and texture.[21][22] Crickets are most commonly eaten deep-fried as a snack.
Although known as 'eggs' in Thai, these are the pupae of the weaver ant. They may be used in salads, soups, curries and omelets. The taste is creamy and slightly lemony.
In contrast to most other insects that are eaten in Thailand, this giant water bug has a strong taste and smell which, according to some, comes close to that of ripe gorgonzola. It is normally eaten deep-fried as a snack or used to make a famous chilli dip called nam phrik maeng da.
Known as "bamboo worms" in Thailand, these caterpillars live inside certain bamboos in northern Thailand. They are most often eaten deep-fried. Due to their appearance, they are often also called rot duan, meaning "express train".
When used as a way of wrapping food, it is known as bai tong (ใบตอง). When used for steaming dishes such as ho mok pla, it also imparts a subtle flavour.
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