Thai spices and herbs

There are many types of red pepper in Thailand, as the size gets smaller, the pungent taste will increase.

Especially hot spicy is small blue pepper like 2 cm called "PRECKENE".

Red peppers are often used for soups and salads, and blue peppers are used for "green curry", soup with meat dishes and seafood dishes.

Put it in soup as it is, make it into powder and make it seasoning.

"Red curry" paste is made by mixing dried chili and miso fermented shrimp.

In addition to sweets, it is sometimes used for stewed dishes along with octagonal etc in Thailand.

It is used for 'Massa Man Curry' which gained 1 place of delicious food ranking in the world.

Spice essential for Chinese Thai cuisine. It is sweetly scented, in Thailand it is used for boiled dishes and sweets.

In Thailand, there is no dish not containing garlic, so it is used abundantly in every dish.

Thai garlic has no smell than Japanese ones.

It has scent like tsun and stuffing nose, spicy taste, it is used for scenting Tom Yum and salad.

Thai ginger characterized by a strong scent.

It is used for scenting soup and curry such as chicken coconut soup.

Even if it is cooked, it is hard and can not be eaten, so enjoy it for scenting only.

It is different from red pepper, it gives a fragrant hot spicy, and it is put on food as a tassel.

Soft raw pepper goes well with seafood dishes with soft spicy.

Legume plant with sweetness like dried persimmons and sour like plum.

It is used to remove sweet and sour fruit from juice to make it juice, add acidity to dishes, and it is also used for seasoning Pasutai.

Small citrus fruit, similar to Japanese rice.

It is used for sourness such as salad and soup, and it is served with fried rice and patties.

Cobumican, having rugged cobs, squeezes the juice and seasons the soup, it also carves and scents the leather.

Also, leaves of Kobumikan are cooked together when making seafood soup, and it has a fresh flavor, so it is also used as an odor eliminator.

A plant of the grass family with a refreshing scent resembling lemon.

Lemongrass which is frequently used for soup and curry in Thai cuisine is also used for "Tom Yum Kyung".

It is variety of Thai cuisine in spicy style.

It is rich in vitamin minerals and it is indispensable for seasoning of soup.

It is said that it helps digestion and is effective in preventing food poisoning.

Many things are often accompanied by garnishes of cooking, Thai people eat rawly for rework.

It is served with fried rice and patties.

It is a refreshing herb and it is indispensable for salads.

As the smell of meat, it is used in large quantities for Isarn (Northeastern Thailand) cuisine dish.

There is a strong scent and bittern, add it as curry ornaments, or put it in a salad.

In Thai language the name of Holy Basil is "Gapao".

There is a deep flavor in the perillae herbs, and when frying it gives a fragrant fragrance.

In Japan, I am familiar with this holy basil, chilli pepper, meat dishes cooked as "cooking name" "Gapao".