List of all ingredients

Helle Sojasoße aus Thailand

Light soy sauce - salty

Soy sauces come in many different flavours. Some are very salty, barely sweet and with a watery consistency. Then again, there are soy sauces that...

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Limetten in Thailand

Lime

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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Grüne Mangos in Thailand

Mango

Ripe mangoes are rarely eaten by Thais. Rather they prefer unripe fruit, which have an acidic and fresh taste. The ripe yellow mangoes of the Nam...

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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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Nam Chim Taochiao

Nam Chim Taochiao

Nam chim taochiao is a Thai dip which is often served and eaten with khao man gai. 

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Napa Kohl in Thailand

Napa cabbage

Napa cabbage is used as ingredient in soups, sautéed and also raw as a side dish in Thai cuisine.


Thai: Pak Gat Khau - ผักกาดขาว

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Austernpilze Thailand

Oyster mushrooms

Called variously oyster mushrooms, tree mushrooms or oyster-caps, they are commonly used in Thailand and have a pleasant but mild mushroom flavour...

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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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Pak Choi / Chinese cabbage

Pak Choi, also called Chinese mustard, is related to the cabbage and has a slight mild mustard flavor.

Thai: Phak Kwang Tung - ผักกวางตุ้ง...

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