TH.06.0001
Bai Makrut — Kaffir Lime Leaf & Rind Applications / ใบมะกรูด
Kaffir lime (Citrus hystrix, now more accurately called makrut lime) provides two distinct ingredien…
Pan-Thai — the tree is cu
TH.06.0002
Hom Daeng & Hom Hua Yai — Shallot vs Onion in Thai Cooking / หอมแดง หอมใหญ่
Thai cooking uses red shallots (hom daeng, Allium cepa var. aggregatum) as the default allium — not …
Pan-Thai — red shallots a
TH.06.0003
Horapha, Krapao, Manglak — Thai Basil Varieties / โหระพา กะเพรา แมงลัก
Three distinct basil species serve entirely different culinary roles in Thai cooking and are not int…
Pan-Thai — krapao is most
TH.06.0004
Kapi — Shrimp Paste Grades & Application / กะปิ
Kapi is fermented shrimp paste made from small krill or shrimp (Acetes species) mixed with salt and …
Coastal Thai throughout a
TH.06.0005
Khao Hom Mali — Jasmine Rice Absorption Method / ข้าวหอมมะลิ
Thai jasmine rice (Khao Hom Mali, from Thung Kula Ronghai region of Surin, Sisaket, and Roi Et) is l…
Central Thai — Khao Hom M
TH.06.0006
Khao Khua — Toasted Rice Powder / ข้าวคั่ว
Khao khua (toasted rice powder) is made by dry-toasting uncooked raw glutinous rice in a dry wok ove…
Isaan and Northern Thaila
TH.06.0007
Khao Niew — Glutinous Rice Soaking & Steaming / ข้าวเหนียว
Sticky rice (Khao Niew) is the staple grain of Northern and Isaan Thai cuisine — eaten by hand, used…
Northern Thai (Lanna) and
TH.06.0008
Khao Niew Mamuang Base — Coconut Cream Sweetening / ฐานกะทิสำหรับข้าวเหนียวมะม่วง
The seasoned coconut cream (kati wan) that dresses sticky rice for mango sticky rice — and by extens…
Central Thai — the defini
TH.06.0009
Kha vs Khing — Galangal & Ginger Distinction / ข่า และ ขิง
Galangal (kha, Alpinia galanga) and ginger (khing, Zingiber officinale) are not interchangeable — th…
Pan-Thai — galangal is mo
TH.06.0010
Khua Kling Flavour Logic — The Southern Heat Scale / คั่วกลิ้ง (ตรรกะรสชาติ)
Southern Thai cooking operates on a different heat logic from Central Thai — the goal is not heat as…
Southern Thai — the heat
TH.06.0011
Kratiam — Garlic in Thai Cooking / กระเทียม
Thai garlic (Allium sativum) differs from European garlic in several important characteristics: Thai…
Pan-Thai — pervasive acro
TH.06.0012
Kratong Thong — Banana Leaf & Pandan Techniques / ใบตอง ใบเตย
Banana leaf (bai tong) and pandan leaf (bai toey, Pandanus amaryllifolius) are both functional and a…
Pan-Thai — banana leaf is
TH.06.0013
Makham — Tamarind Processing Techniques / มะขาม
Tamarind (Tamarindus indica) provides the primary souring agent in Thai cooking — fruity, deep acid …
Central Thai and Isaan pr
TH.06.0014
Nam Jim — The Art of Thai Dipping Sauce Balance / น้ำจิ้ม
Nam jim (dipping sauce) is not a single recipe but a flavour-balancing philosophy: every nam jim mus…
Pan-Thai — every region h
TH.06.0015
Nam Pla — Fish Sauce Grades & Application / น้ำปลา
Nam pla is the primary seasoning salt of Thai cooking — a liquid condiment produced by packing small…
Pan-Thai — with regional
TH.06.0016
Nam Sup — Thai Broth Building / น้ำซุป
Thai clear broth (nam sup) is made from either pork bones (kraduuk moo) or chicken (gai), with a fla…
Central Thai — clear nood
TH.06.0017
Nam Tan Peep — Palm Sugar Technique / น้ำตาลปีป
Palm sugar (nam tan peep) is produced from the sap of coconut palms (Cocos nucifera) or sugar palms …
Central Thai — particular
TH.06.0018
Phak Boong Fai Daeng Nam Prik Dek — Morning Glory with Fermented Shrimp / ผักบุ้งไฟแดงน้ำพริกเด็ก
A less-known but important dimension of Thai vegetable cooking is the technique of using fermented p…
Pan-Thai — the technique
TH.06.0019
Phak Chi Farang — Saw-Tooth Coriander & Long Coriander / ผักชีฝรั่ง
Saw-tooth coriander (phak chi farang, Eryngium foetidum, also called culantro or long coriander) is …
Isaan and Northern Thai —
TH.06.0020
Phong Kari — Toasted Spice Bases in Thai Cooking / ผงกะหรี่
Dry spice toasting is a technique used primarily in Thai Muslim (Mussulman), massaman, and kari curr…
Southern Thai (Thai-Musli
TH.06.0021
Prik Thai — Chilli Varieties & Heat Management / พริกไทย
Thai cuisine uses at least five distinct chilli types in regular cooking, each with different heat p…
Pan-Thai — chilli cultiva
TH.06.0022
Prik Thai Khao — White Pepper in Thai Cooking / พริกไทยขาว
White pepper (Piper nigrum, prik thai khao) is the preferred pepper of Thai cooking — not black pepp…
Pan-Thai — Chantaburi pro
TH.06.0023
Raak Phak Chi — Coriander Root / รากผักชี
Coriander root (raak phak chi) is the single ingredient that most distinguishes Thai cooking from Vi…
Central Thai — the root:p
TH.06.0024
Somtam Technique — The Dtam Motion / เทคนิคการทำส้มตำ
The dtam technique of the clay mortar (krok hin) is the single most important physical technique in …
Isaan and Lao — the dtam
TH.06.0025
Taek Man — Coconut Cream Cracking / แตกมัน
Taek man — 'the fat splits' — is the defining manoeuvre of Thai coconut-based cooking. You add the f…
Central Thai — universal
TH.06.0026
Takhrai — Lemongrass Processing / ตะไคร้
Lemongrass (Cymbopogon citratus, takhrai) is both an aromatic compound and a textural element in Tha…
Pan-Thai — cultivated thr
TH.06.0027
Thai Herb Architecture — The Flavour Language of Leaves / สมุนไพรไทย
Thai herb vocabulary goes beyond coriander and basil — the cuisine employs 20+ fresh herbs in regula…
Pan-Thai — the herb vocab
TH.06.0028
Thai Knife Techniques — Chiffonade, Julienne & Bias Cut / เทคนิคการหั่น
Thai knife work has specific standards for specific ingredients that serve functional rather than ae…
Pan-Thai — knife techniqu
TH.06.0029
Thai Seasoning Sequence — The Four-Stage Method / การปรุงรสไทย
Thai professional cooks use a four-stage seasoning approach that differs fundamentally from Western …
Pan-Thai — the multi-stag
TH.06.0030
Thai Table Condiments — The Art of Self-Seasoning / เครื่องปรุง
The Thai condiment table (krueng prung) is not an afterthought but a designed element of Thai dining…
Pan-Thai — the condiment
TH.06.0031
Thai Wok Technique — Press, Don't Toss / เทคนิคการใช้กระทะ
Thai wok cooking differs fundamentally from Chinese stir-fry in its approach to heat management and …
Pan-Thai — the technique
TH.06.0032
Tua Tod — Thai Fried Legumes & Seeds / ถั่วทอด
Thai fried legumes — peanuts (tua lisong), cashews (med mamuang himaphan), and pumpkin seeds (med fa…
Pan-Thai — legume and see