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.
TA-KRAI, Lemon grass
    It is an aromatic grey, green grass. The stem is used in Thai cooking.
    It is used in the most famous dish, Tom Yum.
TON HORM, Spring onions

    Also called green onion or scallion, it has leaves that are circular in cross-section. It is much used as a garnish in soups and salads.
GRA-WAN, Bay leaf

    It is an elliptical shaped leaf about 7 cm. long, grey-green on the bottom with a brownish cast at the top. Used in curries.

GAAN PLOO, Cloves

    Dried leaf of an ever-green tree. In Thai cooking, it is used in musaman curry paste.
KHING, Common Ginger
    It grows from an under-ground stem. It is white and can be eaten fresh or pickled as well as cooked.
     


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