Ingredients category: spices

Rote Curry-Paste in Thailand

Red curry paste

Red curry paste is used for the manufacture of curry dishes. The paste can be prepared using the individual ingredients themselves, or fall back...

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Rice vinegar

Rice vinegar is milder in flavour than most European vinegars, and is less acidic.

Thai: Nam Som Sai Tschu - น้ำส้ม สายชู

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Shrimp paste

Shrimp paste is made from dried and fermented shrimp. It has a strong odor, tastes very intense and aromatic.

Thai: kapi - กะปิ

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Spanische Chilis in Thailand

Spanish Chillis

The Spanish chilli variety has little sharpness, and can therefore also used when cooking Thai food for the more sensitive palate. One should be...

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Sternanis in Thailand

Star anise

The star anise is used in some  Thai dishes. It's intense flavour gives dishes a distinctive character, but are not necessarily for everyone...

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Süßes Basilikum Thailand

Sweet basil

Compared to European basil, sweet Thai basil tastes more intense and contains a light note of anise. Botanically, it comes from the same family as...

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Tamarinde in Thailand


Tamarind pods contain the seeds of the tamarind tree, along with a sweet, sour paste (called the pulp), which is widely used in Thai cuisine....

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Tamarind juice

Tamarind juice is extracted from the pulp of the tamarind and used to flavor soups and curries in Thailand. The juice has a sour, sweet flavor and...

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Prik Khi Nu - Thai Chili

Thai Chilli - sharp

This is the smallest and also the spiciest type used in Thailand. The amount used in recipes is variable, and must be adapted to individual tastes...

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Thai Minze in Thailand

Thai Mint

Thai mint is as an ingredient that's used exclusively raw and not cooked. Mint can be found in many Thai salads, with meat or seafood. In some...

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