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.

Galangal

Resembling an upturned claw, this member of the ginger family is a pale pink rhizome with a subtle citrus flavour. I t is usually added in large pieces to impart flavour to fish or chicken stock, or used in making curry pastes. Fresh young ginger can be substituted, but you will not end up with the same flavour.

Ginger

Thailand is literally overflowing with garlic plants. Whole cloves, smashed garlic and garlic oil are used in almost every Thai dish.

Krachai

No English common name for krachai (Kaempferia pandurata). The tubers of this ginger look like a bunch of yellow brown fingers. Krachai is always added to fish curries , and peeled and served as a raw vegetable with the popular summer rice dish, khao chae.

Kaffir lime leaf

From the kaffir lime, which has virtually no juice, these fleshy green and glossy leaves resemble a figure eight. Imparting a unique flavour, they can be finely shredded and added to salads, or torn and added to soups and curries

Lime

The whole fruit is used. It is an eccellent source of vitamin C and are used to enhance the flavour of chili-hot condiments, as well as create some very special salads and desserts ,and adorn most dishes as a condiment.

Lemongrass

Young tender lemongrass stalks can be finely chopped and eaten, but older stalks should be cut into 3-5 centimetres lengths and bruised before being added only as a flavouring agent. It is indispensable for tom yam. Lemongrass oil will sooth an upset stomach and indigestion.

Mace

The orange outer covering of nutmeg, the fruit of an evergreen tree native to Indonesia. Mace (Myristica fragrans) is used in the making of massaman

THE ANNUAL WORLD GOURMET FESTIVAL

Since its inception eight years ago, the World Gourmet Festival has grown in prominence to feature an extraordinary line up of some of the world’s best chefs. Several food festivals are hosted throughout the world, however, Four Seasons Hotel Bangkok is the only hotel to bring award winning Master Chefs under one roof for a week long celebration of outstanding food, superb wines and to share tips and information on how to create award-winning cuisine. Confirmed participating chefs are:
Patricia di Benedetto, ByeByeBlues, Palermo, Sicily, Italy
Paul Wilson, The Botanical, Melbourne, Australia
Michael Ginor, Hudson Valley Foie Gras, New York, USA
Romain Fornell, Caelis, Barcelona, Spain
Douglas Rodriguez, Gaucho Restaurants, London, UK
Steven Snow, Fins Restaurant, Sydney, Australia
Nicole Krasinski, Rubicon, San Francisco, USA
Roberto Donna, Galileo, Washington DC, USA
Suzanne Tracht, JAR Restaurant, Los Angeles, USA
Susur Lee, Susur Lee, Toronto, Canada
Katrina Kanetani, Pier Restaurant, Sydney, Australia
The event is coordinated and overseen by Four Seasons Hotel Bangkok Executive Chef Nicolas Schneller and Shintaro Chef, Satoshi Sawada and Biscotti Chef, Danilo Aiassa. Each chef will host two evenings in one of the hotel’s restaurants; and a cooking demonstration either for lunch or dinner. You may catch them all at one time at the seven-course Gala dinner on Thursday, 13 September 2007.
The World Gourmet Gala Dinner promises to be a unique and memorable affair. A cocktail reception will take place from 7:00 pm followed by a seven-course dinner and entertainment. A live auction will feature exciting travel prizes that showcase sister Four Seasons hotels around the globe.
Four Seasons Hotel Bangkok proudly extends support to HRH Princess Soamsawali’s “Save a Child’s Life from AIDS Project” under the auspices of the Thai Red Cross Society which provides medicine for pregnant mothers who are afflicted with AIDS. A portion of all proceeds from the Gala dinner will be donated to this charity.