Cinnamon

From the bark of a tree, the type of cinnamon used in Thailand is of only one kind, that from the Cassia tree. It is used in meat dishes and particulary in massaman curry as garnish.

Chili, bird

The smallest of the chilies, of which the kind called phrik khi nu suan is the hottest. Take care when chopping them, and do not rub your eyes. Chilies stimulate blood circulation and are reputed to help prevent heart disease and cancer.

Citron

Citron (Citrus medica var limetta) is a round dark green fruit. Its thick , very aromatic skin is much used for flavouring. Sour orange juice and orange peel would make the best substitute.

Clover

Clover (Eugenia aromatica) are the dried flowerbuds of an evergreen tree native to the Molucca islands. They are almost as expensive as saffron because crops often fail, because they are much used in Western cooking and because the oil is antiseptic. Cloves are used in massaman curry and to chew as a relief for toothache.

Cumin

Seeds look like caraway and fennel, but taste quite different and have to be heated to release their aroma. Only cumin is used in Thai cooking, mainly in the making of curry pastes.