Thai Ingredients That One Must Have in Their Pantry

 

The ingredients are the most essential part of any dish. From spices to the bread every edible substance used to create a dish is known as its ingredient. For example in recipes, specific ingredients are added in precise quantity and cooked using particular methods to create a dish.

Thai cuisine has an exceptionally complicated and complex flavour and is well known for the amazing combination of sweet, savoury, bitter, and salty taste. Thai ingredients are easy to get if you have access to a Thai shop nearby. With the growth of the online sector and all industries pivoting their way into forming a website. Thai food is also very well known for its enthusiastic use of fresh spices and vegetables.

Thai food is all about focusing on the aroma, texture, and smoothness, colour, and definitely the taste. Thai cuisine can be categorized into four tom (boiled dishes), yam (spicy salads), tam (pounded foods), and gaeng (curries). Thai cuisine was greatly influenced by India.

Most flavours of Thai food come from the use of garlic, galangal, cilantro, lemongrass, pepper, shrimp paste, chilies, fish sauce, and shallots. Rice is the staple grain of the cuisine.

Here is a list of Thai ingredients which one can get from Spice village an online Thai shop, based in Berlin:

Holy Basil: This ingredient has a clove-like taste. Holy Basil is stored wrapped inside a ziplock bag. To make full use of the ingredient, use it instantly after purchase.

Thai Basil: This basil tastes like anise, looks like sweet Basil. Thai Basil is used in great quantities and in most Thai cuisine dishes. The unusual Basil-like flavour of the Thai dishes is due to this variety of Basil.

Italian Basil: Dark green, smooth leaf Basil has a purple stem. The taste of Italian Basil is licorice like.

Lemon Basil: As the name suggests, Lemon Basil has a lemony taste with little leaves. It is not used as frequently as Thai Basil but is used in soups and sprinkled over salads.

Thai Chili Peppers (prik): One of the most famously used Thai ingredients. This might not be the spiciest pepper in the world but it is spicy enough for someone not accustomed to tangy or peppery might get a hit as soon as they taste it.

Fresh prik kee noo: The most frequently used chili pepper that is used to make nahm prik. Add this in the end of your Thai curry to cast up a spicy tinge.

Prik chee fah: A large sized, non-chili pepper. Prik chee fah is used to garnish Thai dishes.

Coriander root: It is the tiny end of the plant which is usually thrown away in western culture. For Thai dishes the coriander root is pounded in a pestle and mortar, to add in curry pastes and soups to enhance flavour.

Cilantro leaves: Used as soup garnish and in salads, Cilantro leaves are also consumed raw with other vegetables.

Coriander seeds: These seeds are smaller in size than those available in the market and carry a stronger aroma. Coriander seeds are dry roasted to bring out the aroma and flavours of the seeds. Mostly used in curry pastes, sauces, and marinades.

Coconut Milk: Made from fresh coconut and water, coconut milk is used to mellow the flavours of a dish. Mostly used in fish and meat curries.

Curry paste: Curry paste is made in mortar and pestle or blender by crushing together chilies, peeled garlic, lemongrass, fresh turmeric, sea salt, and shrimp paste.

Garlic: Fresh garlic is a key ingredient in most Thai dishes. Mostly used in the making of curry paste. Nearly 30 cloves of garlic are used to make curry paste. Thinly sliced garlic is also used to garnish salads.

Lemon Grass: Tropical grass, with citrus taste and strong aroma. It is a must-have for making Thai curry at home. While adding lemongrass one needs to be extra cautious, because of the salty taste it imparts in the dish.

Palm Sugar: Rich caramel flavoured sugar, Palm Sugar is used to make authentic Thai sweets. Most used type of sugar in traditional Thai cooking, made from the sap of the coconut palm flower.

Shallots: Shallots are the foundation of sour curry paste. They are often sliced thinly to garnish salads.

Turmeric: The subtle flavour in Thai curry and brilliant yellow colour is added by the turmeric root. To make to most use of this spice, instead of using dried ground turmeric powder use a half-inch piece.

White pepper: Commonly used in Thai cooking, white pepper is obtained from fully matured pepper berries fermented in a warm place.

One can easily shop Thai ingredients, products, and groceries from Spice Village Supermarket, an online Asian, Indian, and African superstore with free delivery throughout Europe.