Herbs and spices used in Thai Cooking
       There are 27 main herbs and spices which form the basis for Thai cooking, and give that special Thai flavour.
LOOG JUNN, Nutmeg

    A nut enclosed in a very hard, brown or orange shell.
    It is crushed and used in making musaman curry paste.
LOOG GRA WAN, Cardamom
    Small off-white capsules containing black seeds, from a plant native to India.
     The seeds give off a cool, refreshing aroma. It is used as a garnish.
OB CHUEY,Cinnamon

    It is the bark of a tree; the type of cinnamon used in Thailand is of one kind only, that of the Cassia tree. It is used in meat dishes and curry.
BAI TOEY, Pandanus Leaf

    Long, narrow, green leaves of the herbaceous plant. Used in Thai cooking as a flavouring and a colouring ingredient.
YEE-RAA, Cumin

    Yellow, brown seeds about 5 mm. in length. Used in Thai cooking as a curry paste.
     


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