Thai spices

Dive into the heart of Thai cuisine with tasty and flavourful Thai spices. Whether you cook dishes in a wok or sauté your vegetables, add a hint of Thai to your food.

Thai cuisine can be very similar to Chinese, Indian and Burmese dishes. However, it stands out for its flavour, subtle notes, refined ingredients and spicy side.

Its flavour and originality make it a global success. As in many cuisines, there are regional specialities: in the south, the cuisine is usually fish-based and very spicy. In the centre, dishes are milder. And in the north, dishes are mostly based on noodles (influenced by Burmese cuisine). Unlike other Asian countries, the Thais do not use chopsticks to eat.

The most commonly used ingredients in Thai cuisine are coriander, lemongrass, red basil, ginger, peanuts and other Thai herbs, Thai spices and Thai blends.

The most common Thai spice mix is curry, which can be called ‘yellow curry’, ‘red curry’ or ‘green curry’ depending on how spicy it is. Yellow curry is the least spicy because it is very rich in cream or coconut milk. The Thai spices found in this curry are usually coriander, turmeric, fenugreek, garlic and Cayenne chilli. The name ‘red curry’ comes from the red colour of the chillies, which are the main ingredients. It is usually made up of red peppers, shallots, garlic, galangal, shrimp paste, coriander, cumin seeds and lemongrass. This curry has a moderately spicy flavour between yellow curry and green curry.

The colour of green curry comes from its green chillies. This curry is often made with green chillies and coconut milk. It is considered the spiciest of the three curries, although the spiciness varies.

Among the most well-known dishes in Thai cuisine are pad thai (rice noodles sautéed in a wok), khao phat (Thai fried rice), mango sticky rice and the various curries (yellow, green, red).

Give your dishes a Thai flavour.