Thai Herbs and Spices

Herbs and spices are an indispensable part of Thai cuisine. The exotic sour, spicy, or sweet flavors are often achieved due to them. Like Asian cuisine, a large number of Thia dishes need a paste base, into which the herbs and spices are incorporated. The chief ingredient, be it chicken or fish, often goes in last. Each herb and spice has its own distinct taste, and the confluence of a few create flavors that make Thai food a cuisine relished the world over. Credit can be given to these popular Thai herbs and spices.

"Phrik" or Chili
The most fiery of the Thai chilies is the bird's eye chili pepper, also known as phrik khii nuu. This little firecracker packs in a mighty punch, often taking people by surprise. A slightly milder Thai chili is sometimes called the Thai Ornamental, and comes from a curious looking plant on which the gravity-defying peppers point upward. During their growth stage, they go from green to yellow, orange, and finally red. Chilies are among the spices that give Thai foods their trademark pungency, but they may be too hot to handle for some.

"Yi-ra" or Cumin
In the world of spices, Cumin is the first runner-up, following closely on the heels of black pepper all over the world. Cumin has a significant essential oil content, which contributes towards its pleasant flavor and strong aroma. Cuminaldehyde is its main aroma-giving compound. It is usually used toasted or ground.

"Kra-thiam" or Garlic
For centuries garlic has held a special place for the various benefits that it provides. It was fed to soldiers before they went into war, and used in popular fiction to repel vampires! In reality, garlic does have many great properties, from boosting the immune system to thinning the blood and lowering cholesterol. Garlic is a very important ingredient in eastern cuisine, and critical to the flavor of the food.

"Khing" or Ginger
Root Ginger or ginger as it more commonly known, is the underground stem of the ginger plant. The sharp tart taste of ginger comes from the volatile oils contained in it. Certain studies have shown ginger to increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties. The root is either used whole or in the form of a paste in food. Only small amounts of ginger must be used, as its flavor can overwhelm the food.

"Kha" or Greater Galanga
Greater Galanga or Alpinia Galanga, is a herb used extensively in Thai cooking. It is a plant of the ginger family. There are four more plants known as Galangal, and they are often referred to as blue ginger or Thai ginger. This herb is commonly used in Thai soups and curries in the form of fresh chunks or slices. It may also be mashed and mixed into curry paste, or used dried and powdered.

"Maeng-lak" or Hoary Basil
Hoary Basil is a herb that has a nice strong flavor and scent. It's slightly hairy and pale green leaves are used to flavor curries and soups. This herb is very popular in Asia and Africa.

"Ma-krut" or Kaffir Lime
The kaffir lime is a rough, small green fruit with a thorny bush and aromatic, distinctively shaped "double" leaves. While the leaves are used the most, even the peel and juice of the Kaffir Lime are used as a flavoring and garnish. While they add to the aroma, they do give an acerbic flavor. The leaves can be used fresh or dried, and can be stored frozen.

"Kra-chai"
It is sometimes known as Chinese ginger or fingerroot, due to its resemblance to human digits. This herb has a milder flavor than ginger and a strong, distinctive aroma. The root is used after the fine brown skin is scraped off and it is sliced or ground. Kra Chai is one of main ingredients in Thai curry pastes, and is usually used in fish curry dishes

Other popular Thai herbs are lemon grass, lime, marsh mint, pepper, sacred basil, shallot, sweet basil and turmeric. Not only do they add taste, but also provide multiple health benefits. Include fresh herbs the next time you prepare a Thai dish for that authentic eastern flavor.