Chili

Chili
Phrik chi fa are finger size, growing 9-12 centimatres in length, and either yellow , red or green. Not as hot as the bird chili. There is no discernable difference between the colours.

Nutmeg

The nut is locked up in a very hard brown shell. It is employed in the manufacture of the paste massaman of curry.

Pandanus leaf

Long narrow green leaves of a hernaceous plant used for flavouring and colour.

Pepper

Black, white types and greens of peppercorn. The black is softer and aromatic than the white. The green peppercorns have a special taste very their clean and are available all the round year but are the best towards the end of the rain season. Used as seasoning.

Sesame

Identical to sesame seeds the world more. In sesame seeds to cook thaïes are employed for oil and the seasoning. The this tiny seeds are rich in protein.

Shallot

Those feel, zesty, the onions of Thaired are soft and aromatic. An essential ingredient in much of Thai dishes because of their taste and aspect, they can be substituted with European shallots, small red onions or small brown onions.

Turmeric

These small, luminous oranges roots are employed for colouring in yellow curries. The white saffron of the Indies, a different standard, is employed like believed vegetable and resembles the ginger. It tastes the peppery only slightly and has a pleasant savour.

Curries

The heart of all the Thai curries is the paste of curry, which is made starting from grasses and of fresh spices. The paste is made cook in coconut cream before the meat or the vegetables is added. The principal ingredients in the majority of the pastes of curry are the peppers, garlic, the shallot, the galangal root, of coriandre and the krachai, the last a small indigenous root.

Dessert

The Thai desserts are soft, but not intensely thus. Rice sticking with matures mango, banana or the pellet of flour in softened cream of coconut and sugar seasonal syrup fruits with crushed ice are favourites. The fresh fruit is always in hand to finish a Thai meal.