Ingredients category: spices

Kaffirlimettenblatt in Thailand

Kaffir lime leaf

The leaf of the Kaffir lime tree has an intense lemon flavor and is used in Thailand as a bay leaf would be used in Europe. You don't eat it, but...

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Kewra essence

Kewra essence is an extract distilled from pandanus flowers and used mainly to flavor drinks, and desserts in Southeast Asia.

Thai: NamToey...

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Zitronenbasilikum in Thailand

Lemon basil

Lemon basil has slightly furry leaves - which is why it's called "hairy basil", and smells slightly of lemon.

Thai: Bai Maenglak - แมงลัก

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Zitronengras in Thailand


Lemongrass is particularly suitable for use in the world-renowned Tom Yam (a sour and spicy soup with various ingredients). From the reed-like...

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Limetten in Thailand


Limes are used mainly for flavouring salads, marinades and dips. It's juice is more acidic than the juice of lemons, and has a particular taste....

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Langer Koriander Thailand

Long Coriander

The long coriander, similar in taste to the conventional coriander, is used raw. It can be used to flavor salads, or to eat raw as a accompaniment...

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Masaman curry paste

Masaman curry paste is used for the production of the Thai traditional dish, the Masaman curry. Ingredients are: red chilli, green cardamom, cumin...

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Austernsoße in Thailand

Oyster Sauce

Oyster sauce is an almost black liquid consisting of oyster extract, soy sauce, sugar, spices, and thickeners. It has a sweet, salty, slightly...

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Palmzucker in Thailand

Palm sugar

Palm Sugar is produced in Thailand from the Palmyra palm. It can be replaced by brown sugar in most recipes. Palm sugar is available as a paste or...

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Phanaeng curry paste

The Phanaeng curry paste is the mildest version of Thai curry pastes. It is used mainly for the preparation of meat dishes. The paste can be...

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