Thai cuisine is known for being spicy and full of flavor, whether sweet, sour or salty. You can say that the spices of Thailand hold the secret to their great cooking. The potent dry and fresh spices are what turn every ordinary dish into something spectacular.
Three famous spices used in Thai cuisine are –
This herb known as hirapha is a herb in the mint family and it is similar to the bay leaf in flavor. It is popular in minestrone and other continental soups but in fact it is found in nearly every Thai dish. You get 3 kinds of basil – Thai basil, lemon basil, and holy basil and these are nearly always found in green and red curries and seafood dishes.
Turmeric is actually a branch of the ginger family and this orange-colored spice dried to powder form is popular for use in curries and grilled chicken. We all know that turmeric is used for its antiseptic properties so it’s a healthy addition to food too. It is also used in the mixing of curry powder.
This spice is the dried inner bark of the cinnamon trees and is sold whole or ground. The dark brown bark of the cinnamon tree is popular in Thai cuisine but well used in Western cuisine as well. The bark is made into cinnamon powder and is popularly used in massaman curry and pa-loe stew as well as cakes and puddings.
All the herbs and spices of Thailand are complementary to all foods and blend well with all dishes, mystifying the palate and keeping one guessing.