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Thai cuisine Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David ...
.


Herbs and spices


Fresh herbs and spices

}), sometimes called ''kaeng lao'' ( th, แกงลาว). , - , , Kuichai , กุยช่าย , '' Allium tuberosum'' Chinese chives , Closer in flavour to garlic than onions. Used to season cooking and is used in stir fries such as pad Thai. Comes in green and yellow varieties. , - , , Horapha , โหระพา , Thai sweet basil , A variety of the sweet basil with a taste of
anise Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and ta ...
. It is used in different curries such as
red Red is the color at the long wavelength end of the visible spectrum of light, next to orange and opposite violet. It has a dominant wavelength of approximately 625–740 nanometres. It is a primary color in the RGB color model and a secondar ...
and
green curry Green curry ( th, แกงเขียวหวาน, , , literally "sweet-green curry") is a Central Thailand, central Thai variety of Thai curry, curry. Etymology The name "green" curry derives from the color of the dish, which comes from gr ...
and often also served separately. , - , , Kha , ข่า ,
Galangal Galangal () is a common name for several tropical rhizomatous spices. Differentiation The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant spec ...
, The perfume-like scent and flavour of the galangal root is characteristic for many Thai curries and spicy soups. , - , , Khamin , ขมิ้น ,
Turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asi ...
, This yellow coloured root is often used in dishes of Muslim/Southern Thai origin and in Northern Thailand for Northern style curries. , - , , Khing , ขิง ,
Ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices ...
, Either served raw (shredded or diced) with dishes such as ''
miang kham Miang kham ( th, เมี่ยงคำ, , ) is a traditional Southeast Asian snack from Thailand and Laos ( lo, ໝ້ຽງຄຳ ). It was introduced to the Siamese court of King Rama V by Princess Dara Rasmi. In Malaysia it is called Sirih ...
'' and '' khanom chin sao nam'', in certain chilli dips, or in stir fried dishes of Chinese origin. , - , , Krachai , กระชาย ,
Fingerroot ''Boesenbergia rotunda'' (Thai: กระชาย ''krachai'', Khmer: ខ្ជាយ ''k'jeay'', Indonesian: temu kunci), commonly known as Chinese keys, fingerroot, lesser galangal or Chinese ginger, is a medicinal and culinary herb from Chi ...
, This root has a slightly medicinal flavour and is used in certain fish dishes and curries. , - , , Kaphrao , กะเพรา ,
Holy basil ''Ocimum tenuiflorum'', commonly known as holy basil, ''tulsi'' or ''tulasi'', is an aromatic perennial plant in the family Lamiaceae. It is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian ...
, Holy basil has a distinctive scent of clove and reddish tipped leaves. It is used, for instance, in the well-known '' kraphao mu'' (minced pork fried with basil). , - , , Krathiam , กระเทียม ,
Garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
, 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 served on rice) or as one of the ingredients for dishes such as
Miang kham Miang kham ( th, เมี่ยงคำ, , ) is a traditional Southeast Asian snack from Thailand and Laos ( lo, ໝ້ຽງຄຳ ). It was introduced to the Siamese court of King Rama V by Princess Dara Rasmi. In Malaysia it is called Sirih ...
. , - , , Maenglak , แมงลัก ,
Lemon basil Lemon basil, hoary basil, Thai lemon basil, or Lao basil,Dorothy Culloty (''Ocimum'' × ''africanum'') is a hybrid between basil ('' Ocimum basilicum'') and American basil ('' Ocimum americanum''). The herb is grown primarily in northeastern ...
, 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. , - , , Phak chi , ผักชี ,
Coriander Coriander (;
/cilantro leaves , The leaves are seen often as a garnish with many Thai dishes. It is indispensable for ''
tom yam Tom yum or tom yam (, ; th, ต้มยำ, ) is a type of hot and sour Thai soup, usually cooked with shrimp (prawn). The words "tom yam" are derived from two Thai words. ''Tom'' refers to the boiling process, while ''yam'' means 'mixed'. ...
soup''. , - , , Phak chi farang , ผักชีฝรั่ง ,
Culantro ''Eryngium foetidum'' is a tropical perennial herb in the family Apiaceae. Common names include culantro ( or ), recao, chadon beni (pronounced shadow benny), Mexican coriander, bhandhania, long coriander, sawtooth coriander, and ngò gai. It i ...
, A herb often seen in spicy soups and Northern curries. It literally means "European coriander", perhaps because it was brought from the
Caribbean The Caribbean (, ) ( es, El Caribe; french: la Caraïbe; ht, Karayib; nl, De Caraïben) is a region of the Americas that consists of the Caribbean Sea, its islands (some surrounded by the Caribbean Sea and some bordering both the Caribbean Se ...
to Thailand by Europeans. , - , , Phak chi lao , ผักชีลาว ,
Dill Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Growth ...
, 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. , - , , Phak phai , ผักไผ่ ,
Vietnamese coriander ''Persicaria odorata'', with common names Vietnamese coriander, rau răm, laksa leaf, Vietnamese cilantro, phak phai, praew leaf, hot mint and Cambodian mint, is an herb with aromatic leaves, used in Southeast Asian and Northeast Indian cooking. ...
, 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 ''Capsicum annuum'' is a species of the plant genus ''Capsicum'' native to southern North America, the Caribbean, and northern South America. This species is the most common and extensively cultivated of the five domesticated capsicums. The spec ...
'' 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. , - , , Phrik khi nu , พริกขี้หนู ,
Bird's eye chilli Bird's eye chili or Thai chili (Thai: ''prik ki nu'', พริกขี้หนู, literally "mouse dung chili" owing to its shape) is a chili pepper, a variety from the species ''Capsicum annuum'' native to Mexico. Cultivated across Southea ...
, This small chilli is one of the spiciest and used extensively in Thai cooking. The Thai name literally translates to "mouse-dropping chilli" , - , , Phrik khi nu suan , พริกขี้หนูสวน , Garden mouse dropping chilli , This variety of the ''phrik khi nu'' is even smaller and even more spicy. , - , , Phrik thai on , พริกไทยอ่อน , Fresh peppercorns , Thai cuisine often uses fresh (green) peppercorns in stir fried dishes and in certain curries such as ''kaeng pa'' (so-called '' jungle curry''). , - , , Phrik yuak; phrik wan , พริกหยวก; พริกหวาน , Wax pepper; sweet pepper;
bell pepper The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...
, Very large, mild tasting pale-green peppers which can be found in certain stir fried dishes or deep fried stuffed with, for instance, pork. , - , , Rak phak chi , รากผักชี ,
coriander Coriander (;
/cilantro root , The roots of the
coriandrum sativum Coriander (;
are often used in curry pastes and certain soups such as ''tom yam kung''. , - , , Saranae , สะระแหน่ ,
Spearmint Spearmint, also known as garden mint, common mint, lamb mint and mackerel mint, is a species of mint, ''Mentha spicata'' (, native to Europe and southern temperate Asia, extending from Ireland in the west to southern China in the east. It is nat ...
, Used in many Thai salads and sometimes as a way to suppress the 'muddy' taste of certain fish when steamed. , - , , Takhrai , ตะไคร้ ,
Lemon grass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some s ...
, Used extensively in many Thai dishes such as curries, spicy soups and salads. , - , , Makrut , มะกรูด , Makrut lime, kaffir lime, Thai lime , Citrus hystrix. The leaves in particular are widely used. , - , , , , ,


Dried herbs and spices

}). , - , , Opchoei , อบเชย , Cassia cinnamon , Used in certain meat dishes, most notably in ''matsaman'' curry. , - , , Phong kari , ผงกะหรี่ ,
Curry powder Curry powder is a spice mix originating from the Indian subcontinent where it is typically called garam masala. History Key ingredients of curry powder consist of ginger, garlic, fennel, mace, cumin, coriander, cardamom, cinnamon and turmeric ...
, 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''. , - , , Phong phalo , ผงพะโล้ ,
Five-spice powder Five-spice powder () is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine. It is also used in Hawaiian cuisine and Vietnamese cuisine. The five flavors of the spices (sweet, bitter, sour, sal ...
, The Chinese five-spice powder is used mainly in Thai-Chinese dishes such as ''mu phalo'' (pork stewed in soy sauce, th, 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. , - , , Phrik lap , พริกลาบ , , An elaborate mix of dried spices used in ''lap
Lanna The Lan Na Kingdom ( nod, , , "Kingdom of a Million Rice Fields"; th, อาณาจักรล้านนา, , ), also known as Lannathai, and most commonly called Lanna or Lanna Kingdom, was an Indianized state centered in present-day ...
'', a category of minced meat
salads A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...
from
Northern Thailand Northern Thailand, or more specifically Lanna, is geographically characterised by several mountain ranges, which continue from the Shan Hills in bordering Myanmar to Laos, and the river valleys which cut through them. Though like most of Thailand ...
. Some of the ingredients used in this spice mix are:
coriander Coriander (;
seed,
nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...
,
cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, s ...
,
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...
,
star anise ''Illicium verum'' is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembl ...
, prickly ash and
long pepper Long pepper (''Piper longum''), sometimes called Indian long pepper or ''thippali'', is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper has a taste simi ...
. , - , , Phrik pon , พริกป่น , , Crushed dried chillies, used extensively in Thai cuisine, for instance in ''
lap A lap is a surface (usually horizontal) created between the knee and hips of a biped when it is in a seated or lying down position. The lap of a parent or loved one is seen as a physically and psychologically comfortable place for a child to ...
'', and for making several types of ''
nam chim ''Nam chim'' or ''nam jim'' ( th, น้ำจิ้ม, ) is Thai for "dipping sauce". It can refer to a wide variety of dipping sauces in Lao cuisine and Thai cuisine, with many of them a combination of salty, sweet, spicy and sour. ''Nam chim ...
'' and ''
nam phrik ''Nam phrik'' ( th, น้ำพริก, ) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for ''nam phrik'' type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or ...
'' (dipping sauces and chilli pastes). Also served as one of the standard accompaniments to noodles soups. , - , , Phrik thai dam , พริกไทยดำ ,
Black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diame ...
, , - , , Phrik thai (phrik thai khao) , พริกไทย (พริกไทยขาว) ,
White pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diame ...
, , - , , Thian khao plueak , เทียนข้าวเปลือก ,
Fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...
seeds , Most often used as one of the spices in northern Thai ''phrik
larb ''Larb'' ( lo, ລາບ; th, ลาบ, , , also spelled ', ', ' or ') is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice Glutinous rice (''Oryza sativa var. glutinosa''; also ...
/lap''. , - , , , , ,


Pastes, sauces and condiments


Vegetables

}): bitter gourd in a clear broth, often stuffed with minced pork. , - , , Marum , มะรุม , Drumstick , 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. , - , , No mai , หน่อไม้ ,
Bamboo shoot Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes and b ...
, Used in stir-fried dishes and Thai curries. , - , , No mai farang , หน่อไม้ฝรั่ง , Green
asparagus Asparagus, or garden asparagus, folk name sparrow grass, scientific name ''Asparagus officinalis'', is a perennial flowering plant species in the genus ''Asparagus''. Its young shoots are used as a spring vegetable. It was once classified in ...
. , Literally meaning "European bamboo shoot", green asparagus is used mainly in vegetable stir-fries. , - , , Phak bung , ผักบุ้ง , Morning-glory ''or'' water spinach , 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 Green papaya salad ( km, បុកល្ហុង, lo, ຕຳຫມາກຫຸ່ງ and th, ส้มตำ) is a spicy salad made from shredded unripe papaya. It was possibly created by the Lao people but is eaten throughout Continental ...
'' or with ''
nam phrik ''Nam phrik'' ( th, น้ำพริก, ) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for ''nam phrik'' type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or ...
''. , - , , Phak chi lom , ผักชีล้อม , ''
Oenanthe javanica ''Oenanthe javanica'', commonly Java waterdropwort, water celery, water dropwort, Chinese celery, Indian pennywort and Japanese (flat leaf) parsley, is a plant of the genus '' Oenanthe'' originating from East Asia. It has a widespread native dist ...
'' , Eaten in soups, curries, stir-fries and also raw. This is one of the vegetables known as ''phak chi lom'', the other is '' Trachyspermum roxburghianum''. , - , , Phak kat hongte , ผักกาดฮ่องเต้ ,
Bok choy Bok choy (American English, Canadian English, and Australian English), pak choi (British English) or pok choi (''Brassica rapa'' subsp. ''chinensis'') is a type of Chinese cabbage, used as food. ''Chinensis'' varieties do not form heads and have ...
, Used mainly in
Thai-Chinese Thai Chinese (also known as Chinese Thais, Sino-Thais), Thais of Chinese origin ( th, ชาวไทยเชื้อสายจีน; ''exonym and also domestically''), endonym Thai people ( th, ชาวไทย), are Chinese descenda ...
soups and stir-fries, this vegetable is known under several names in Thailand. Besides the aforementioned, it can also be called ''phak kat hongte'' ( th, ผักกาด ฮ่องเต้), ''phak kwangtung hongte'' ( th, ผักกวางตุ้งฮ่องเต้ ), and ''phak kwangtung
Hong Kong Hong Kong ( (US) or (UK); , ), officially the Hong Kong Special Administrative Region of the People's Republic of China ( abbr. Hong Kong SAR or HKSAR), is a city and special administrative region of China on the eastern Pearl River Delt ...
'' ( th, ผักกวางตุ้งฮ่องกง). ''Hongte'', derived from the Chinese
Hokkien dialect The Hokkien () variety of Chinese is a Southern Min language native to and originating from the Minnan region, where it is widely spoken in the south-eastern part of Fujian in southeastern mainland China. It is one of the national languages in T ...
, means "Emperor (of China)", and ''kwangtung'' is the Thai word for
Guangdong Guangdong (, ), alternatively romanized as Canton or Kwangtung, is a coastal province in South China on the north shore of the South China Sea. The capital of the province is Guangzhou. With a population of 126.01 million (as of 2020) ...
, 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. , - , , Phak kat khao , ผักกาดขาว ,
Chinese cabbage Chinese cabbage (''Brassica rapa'', subspecies ''pekinensis'' and ''chinensis'') can refer to two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). These ...
, 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.'' , - , , Phak kat khiao , ผักกาดเขียว ,
Mustard greens ''Brassica juncea'', commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Cultivar ''Brassica juncea'' cultivars can be divided into four major subgroups ...
, Literally "green cabbage", it is often eaten in soups and stir-fried dishes. , - , , Phak khana , ผักคะน้า , Chinese broccoli ''or'' Kai-lan , Mostly eaten stir-fried with
oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thick ...
. , - , , Phak khayaeng , ผักแขยง , ''
Limnophila aromatica ''Limnophila aromatica'', the rice paddy herb, is a tropical flowering plant in the family Plantaginaceae. It is native to Southeast Asia, where it flourishes in hot temperatures and grows most often in watery environments, particularly in floo ...
'' , Eaten raw with ''nam phrik''. Popular in Isan. , - , , Phak khom , ผักขม, ผักโขม , '' Amaranthus spp.'' , 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'' ( th, ผักโขมใบแดง) , - , , Phak krachet , ผักกระเฉด , Water mimosa , Usually eaten raw with ''nam phrik''. Popular in Isan. , - , , Phak krathin , ผักกระถิน , ''
Leucaena leucocephala ''Leucaena leucocephala'' is a small fast-growing Mimosoideae, mimosoid tree native to southern Mexico and northern Central America (Belize and Guatemala) and is now naturalized throughout the tropics including parts of Asia. Common names inc ...
'' , Tender pods or seeds are eaten raw with ''nam phrik''. , - , , Phak kwangtung , ผักกวางตุ้ง ,
Choy sum Choy sum (also spelled choi sum, choi sam in Cantonese; cai xin, caixin in Standard Mandarin) is a leafy vegetable commonly used in Chinese cuisine. It is a member of the genus ''Brassica'' of the mustard family, Brassicaceae (''Brassica rapa ...
, Literally "
Guangdong Guangdong (, ), alternatively romanized as Canton or Kwangtung, is a coastal province in South China on the north shore of the South China Sea. The capital of the province is Guangzhou. With a population of 126.01 million (as of 2020) ...
greens", it is often eaten in soups and stir-fried dishes. , - , , Phak plang , ผักปลัง , ''
Basella alba ''Basella alba'' is an edible perennial vine in the family Basellaceae. It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is native to the Indian subcontinent, Southeast Asia and New Guinea. It is naturali ...
'' , Eaten in stir fries and curries such as ''kaeng liang''. , - , , Phak sian , ผักเสี้ยน , Spider plant , The leaves are a popular food item fermented with rice water as ''phak sian dong'' pickle. , - , , Phak waen , ผักแว่น , ''
Marsilea crenata ''Marsilea crenata'' is a species of fern found in Southeast Asia. It is an aquatic plant looking like a four leaf clover. Leaves floating in deep water or erect in shallow water or on land. Leaflets glaucous, sporocarp ellipsoid, on stalks ...
'' , Eaten raw with ''nam phrik''. Popular in Isan. , - , , Phak wan , ผักหวาน , '' Melientha suavis'' , Used in soups, mainly the sour soup of the ''kaeng'' type. , - , , Riang , เหรียง , Tree bean , The young pods are edible. , - , , Sato khao , สะตอข้าว , Stink bean , The seeds of the ''
Parkia speciosa ''Parkia speciosa'', the bitter bean, twisted cluster bean or stink bean, is a plant of the genus ''Parkia'' in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a ra ...
'' (inside the pods) are usually eaten in stir fries. , - , , Taengkwa , แตงกวา ,
Cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.
, Typical Thai cucumbers are small. Eaten raw with ''nam phrik'' or as a ''som tam'' ingredient. , - , , Talapat ruesi , ตาลปัตรฤๅษี , ''
Limnocharis flava ''Limnocharis flava'' (commonly known as yellow velvetleaf, sawah flower rush, sawah lettuce) is a species of Aquatic plant, aquatic flowering plant which is native to Mexico, Central America, South America, Cuba, Haiti and the Dominican Republic ...
'' , Eaten in soups, curries and stir-fries. Popular in Isan. It is popularly known as ''phak phai'' ( th, ผักพาย), not to be confused with ''phak phai'' ( th, ผักไผ่), the leaves of '' Persicaria odorata'', another type of edible leaf. , - , , Thua fak yao , ถั่วฝักยาว , Yardlong beans , A very versatile bean, it is used in curries and stir-fried dishes, but also served raw in ''
som tam Green papaya salad ( km, បុកល្ហុង, lo, ຕຳຫມາກຫຸ່ງ and th, ส้มตำ) is a spicy salad made from shredded unripe papaya. It was possibly created by the Lao people but is eaten throughout Continental ...
'' salad or together with a ''
nam phrik ''Nam phrik'' ( th, น้ำพริก, ) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for ''nam phrik'' type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or ...
'' (chilli dip). , - , , Thua ngok , ถั่วงอก ,
Bean sprouts Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies ...
, 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 , - , , Thua phu , ถั่วพู ,
Winged bean The winged bean (''Psophocarpus tetragonolobus''), also known as , goa bean, four-angled bean, four-cornered bean, manila bean, princess bean, asparagus pea, dragon bean, is a tropical herbaceous legume plant. Winged bean is widely recognised b ...
, Often eaten raw with ''nam phrik''. , - , , Thua rae , ถั่วแระ ,
Soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu an ...
, Pods are boiled and seeds are eaten as a snack with salt. , - , , , , ,


Roots

}), a candied starchy dessert. The tubers are also used for making
tapioca Tapioca (; ) is a starch extracted from the storage roots of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North Region, Brazil, North and Northeast Region, Brazil, Northeast regions of Brazil, but wh ...
pearls used in desserts and drinks. , - , , Man thet , มันเทศ ,
Sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a r ...
, ''Man thet'' (literally meaning "foreign tuber") is popularly also known as ''man daeng'' ( th, มันแดง; "red tuber"); boiled pieces are eaten as a snack or used as an ingredient for desserts. , - , , Phueak , เผือก ,
Taro Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Africa ...
, Usually boiled pieces are an ingredient of a variety of desserts. Slices of deep fried taro are also popular as a snack. , - , , Rak bua , รากบัว , Lotus root , , - , , , , ,


Flowers and tree leaves


Edible fungi and algae


Fruits and nuts

}), which is another variety of snake fruit with a slightly more watery taste and a more spherical appearance. , - , , Saowarot , เสาวรส , Passionfruit , Used to make refreshing drinks. , - , , Sapparot , สับปะรด ,
Pineapple The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuri ...
, It can also be used in cooking. In Ubon Ratchathani Province pineapple is used to make ''khem mak nat'' ( th, เค็มหมากนัด) fermented fish. , - , , Som o , ส้มโอ ,
Pomelo The pomelo ( ), ''Citrus maxima'', is the largest citrus fruit from the family Rutaceae and the principal ancestor of the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia. Similar in taste to a sweet grapefr ...
, 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'' ( th, ยำส้มโอ). , - , , Talingpling , ตะลิงปลิง ,
Bilimbi ''Averrhoa bilimbi'' (commonly known as bilimbi, cucumber tree, or tree sorrel) is a fruit-bearing tree of the genus ''Averrhoa'', family Oxalidaceae. It is a close relative of the carambola tree. Description ''Averrhoa bilimbi'' is a small ...
, Very sour. Can be used instead of lime or tamarind in soups such as in ''tom yam''. Also eaten raw with sugar and chilli mixture. , - , , Thurian , ทุเรียน ,
Durian The durian (, ) is the edible fruit of several tree species belonging to the genus ''Durio''. There are 30 recognised ''Durio'' species, at least nine of which produce edible fruit. ''Durio zibethinus'', native to Borneo and Sumatra, is the onl ...
, 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''. , - , , , , ,


Staple foods and other starches


Meat and poultry


Fish and seafood

}; Blue crab stir-fried with
spring onion Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chi ...
s), among others. , - , , Pu na , ปูนา , Rice field crabsSpecies identification of Thai Rice Field Crab
 , When pickled they are most often called ''pu dong'' (pickled crab; th, ปูดอง), or less often ''pu khem'' (salted crab; th, ปูเค็ม), and frequently used in '' papaya salad'' or as the main ingredient in ''yam pu dong'' (''yam''-style salad made with pickled crab). , - , , Maeng da thale , แมงดาทะเล ,
Horseshoe crab Horseshoe crabs are marine and brackish water arthropods of the family Limulidae and the only living members of the order Xiphosura. Despite their name, they are not true crabs or crustaceans: they are chelicerates, most closely related to arachn ...
, Available seasonal when they still carry their eggs. It's grilled and only the eggs are made into yam maeng da. , - , , Kang kaeo , กั้งแก้ว ,
Mantis shrimp Mantis shrimp, or stomatopods, are carnivorous marine crustaceans of the order Stomatopoda (). Stomatopods branched off from other members of the class Malacostraca around 340 million years ago. Mantis shrimp typically grow to around in lengt ...
, Usually deep fried with garlic. , - , , Kang kradan , กั้งกระดาน , Flathead lobster , Usually deep fried with garlic, grilled or steamed. , - , , , , ,


Insects


Miscellanea


See also

*
Thai cuisine Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David ...
*
List of Thai dishes Below is a list of dishes found in Thai cuisine. Individual dishes Note: The Thai script column is linked to how it is pronounced when available. Rice dishes }) where the omelette is topped with a minced pork and vegetable stir-fry. , - , Kha ...
*
List of Thai restaurants This is a list of notable Thai restaurants, which specialize in Thai cuisine and dishes: * Camile – an Irish restaurant chain that serves Thai cuisine * Eem – Thai barbecue restaurant and cocktail bar in Portland, Oregon * E-san Thai Cui ...


References


Further reading

* Bhumichitr, Vatcharin. ''The Essential Thai Cookbook,'' 192 pages, New York: Clarkson N. Potter Inc., 1994


External links


Golden Mountain Brand sauces



Tiparos Brand fish sauce

Thai food glossary at ''Clay's Kitchen''
{{DEFAULTSORT:Thai Ingredients, List Of *
Ingredients An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products contain secret ingredients that are purport ...
Lists of foods by nationality