Recipes
| Holy Basil (Kaphrao)  Two types are used in Thai cooking: green and red basil. The latter is more fragrant and spicer. |
Coriander (Phak Chi)  The plant is grown for its leaves, roots and seeds. Pick those with fresh light green leaves with roots attached. |
Sweet Basil (Horapha)  Sweet basil has dark green leaves with red stems. Its leaves are slightly thicker than holy basil and have their own distinctive flavor. |
Kaffir Lime (Makrut)  A Thai herb valued for its zest and the unbeatable aroma of its leaves. The leaves are added to Thai dishes to give aroma. The zest is sliced and pounded into curry paste. |
| Lemon Grass (Takhrai)  One of the herbs most frequently used in Thai cuisine ranging from salads to soups to curries. |
Garlic (Krathiem)  Thai garlic has small cloves with a rather soft skin but strong aroma. |
Dried Chili (Phrik Haeng)  Both spur and hot chilies are used. Dried hot chilies are normally roasted then grounded and used as a seasoning. |
Hot Chili (Phrik Khi Nu)  Small but very spicy hot chili. Use only those with the stems still on. |
| Shallot (Hom Daeng)  Small zesty red or yellow onions. Both have a strong smell and flavor but the yellow ones are sweeter in taste. |
Galangal (Kha)  A species of the ginger family. It has a pungency and tang, unlike common ginger. |
Wild Ginger (Krachai)  The fresh plump roots are juicy and have a strong aroma. |
Ginger (Khing)  Two kinds are used in Thai cooking, young ginger is usually sliced and sprinkled over steamed fish. The mature plants with a stronger flavor are best enjoyed in sauces. |
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