Coriander Root (Raak Pak Chee): The Overlooked Element
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Origin
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Description
The root and lower stem of the coriander plant (Coriandrum sativum) — an aromatic that Thompson identifies as the most overlooked and underutilised Thai ingredient in cooking outside Thailand. The coriander root has a completely different aromatic profile from the coriander leaf: deeper, more earthy, more resinous, with a complex combination of citrus and camphor notes produced by its linalool, geraniol, and borneol content. The root is used in virtually all Thai curry pastes ( pounding sequence includes it), in the marinade for gai yang, in the poaching liquid for khao man gai, and in many soups.
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The Thread
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Flavour Context
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Pillars V — VII
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