List of all ingredients

In many Thai dishes, fresh green peppercorns are used. The peppercorns are usually cooked or fried together with their stalks. If you can't find...

Holy basil - Indian basil has light reddish-purple stems and an intense, aromatic, spicy flavor with hints of clove and allspice.

Thai: Bai...

Jasmine rice is the most popular rice in Thailand, even more so than the sticky rice popular in Isaan. The rice is one of the so-called fragant...

Jasmine water is used to flavor some Thai desserts. It is obtained by diluting 5-8 drops of jasmine extract with 250 ml water.

Thai: Nam...

Jew's ea or jelly ear mushroom mushrooms have a slightly spicy but mild flavour that tastes a bit like soy sauce. The dreied variety needs to be...

This juiceless citrus fruit looks like a shriveled lemon. The fruit itself is much used Thailand, especially as an ingredient in the mashed...

The leaf of the Kaffir lime tree has an intense lemon flavor and is used in Thailand as a bay leaf would be used in Europe. You don't eat it, but...

Kewra essence is an extract distilled from pandanus flowers and used mainly to flavor drinks, and desserts in Southeast Asia.

Thai: NamToey...

Lemon basil has slightly furry leaves - which is why it's called "hairy basil", and smells slightly of lemon.

Thai: Bai Maenglak - แมงลัก

Lemongrass is particularly suitable for use in the world-renowned Tom Yam (a sour and spicy soup with various ingredients). From the reed-like...

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