List of Thai ingredients

Some of the ingredients for Thai red curry: lemongrass, galangal, kaffir lime leaves, shallots, garlic, and dried red chillies

This is a list of ingredients found inThai cuisine.

Herbs and spices

Fresh herbs and spices

Image	Thai name	Thai script	English name	Description and use
	Bai bua bok	ใบบัวบก	Centella asiaticaIndian pennywort	Usually made into iced drink.
	Bai toei	ใบเตย	Pandanorscrewpine leaves	This sweet smelling leaf is used for flavouring different sweet snacks/desserts. It is also used in the well known dishKai ho bai toei,deep fried chicken wrapped in pandanus leaves, as well as to stuff the belly of barbecued fish
	Bai yanang	ใบย่านาง	Tiliacora triandra	Leaves used in the preparation ofkaeng no mai som(Thai:แกงหน่อไม้ส้ม), sometimes calledkaeng lao(Thai:แกงลาว).
	Kuichai	กุยช่าย	Allium tuberosumChinese chives	Closer in flavour to garlic than onions. Used to season cooking and is used in stir fries such as pad Thai. Comes in green and yellow varieties.
	Horapha	โหระพา	Thai sweet basil	A variety of the sweet basil with a taste ofanise.It is used in different curries such asredandgreen curryand often also served separately.
	Kha	ข่า	Galangal	The perfume-like scent and flavour of the galangal root is characteristic for many Thai curries and spicy soups.
	Khamin	ขมิ้น	Turmeric	This yellow coloured root is often used in dishes of Muslim/Southern Thai origin and in Northern Thailand for Northern style curries.
	Khing	ขิง	Ginger	Either served raw (shredded or diced) with dishes such asmiang khamandkhanom chinsao nam,in certain chilli dips, or in stir fried dishes of Chinese origin.
	Krachai	กระชาย	Fingerroot	This root has a slightly medicinal flavour and is used in certain fish dishes and curries.
	Kaphrao	กะเพรา	Holy basil	Holy basil has a distinctive scent of clove and reddish tipped leaves. It is used, for instance, in the well-knownPhat kaphrao(minced meat fried with holy basil).
	Krathiam	กระเทียม	Garlic	Besides being used cooked or fried, garlic is used raw in many dips and salad dressings. It is also served raw on the side with several Thai dishes such asKhao kha mu(stewed pork leg served on rice) or as one of the ingredients for dishes such asMiang kham.
	Maenglak	แมงลัก	Lemon basil	The leaves are used in certain curries. It is also indispensable withkhanom chin namya.The seeds resemble frog's eggs when soaked in water and are used in sweet desserts.
	Phak chi	ผักชี	Coriander/cilantro leaves	The leaves are seen often as a garnish with many Thai dishes. It is indispensable fortom yamsoup.
	Phak chi farang	ผักชีฝรั่ง	Culantro	A herb often seen in spicy soups and Northern curries. It literally means "European coriander", perhaps because it was brought from theCaribbeanto Thailand by Europeans.
	Phak chi lao	ผักชีลาว	Dill	Fresh dill is used mainly in certain soups and in curries from north-eastern Thailand which do not contain coconut milk. It literally means "coriander from Laos" in Thai.
	Phak phai	ผักไผ่	Vietnamese coriander	ThePersicaria odoratais used sparingly in Thai cuisine. It is indispensable withlap lu,a Northern Thai dish of raw minced pork, beef or buffalo, and blood, with spices, herbs and leaves.
	Phrik chi fa	พริกชี้ฟ้า	Chilli spur pepper	Capsicum annuumL. var.acuminatumFingerh. is a medium-sized chilli and less spicy than thephrik khi nu,it is often added to stir fried dishes and curries as a kind of "vegetable". Either red, yellow, or green in colour.
	Phrik khi nu	พริกขี้หนู	Bird's eye chilli	This small chilli is one of the spiciest and used extensively in Thai cooking. The Thai name literally translates to "mouse-dropping chilli"
	Phrik khi nu suan	พริกขี้หนูสวน	Garden mouse dropping chilli	This variety of thephrik khi nuis even smaller and even more spicy.
	Phrik thai on	พริกไทยอ่อน	Fresh peppercorns	Thai cuisine often uses fresh (green) peppercorns in stir fried dishes and in certain curries such askaeng pa(so-calledjungle curry).
	Phrik yuak; phrik wan	พริกหยวก; พริกหวาน	Wax pepper; sweet pepper;bell pepper	Very large, mild tasting pale-green peppers which can be found in certain stir fried dishes or deep fried stuffed with, for instance, pork.
	Rak phak chi	รากผักชี	coriander/cilantro root	The roots of thecoriandrum sativumare often used in curry pastes and certain soups such astom yam kung.
	Saranae	สะระแหน่	Spearmint	Used in many Thai salads and sometimes as a way to suppress the 'muddy' taste of certain fish when steamed.
	Takhrai	ตะไคร้	Lemon grass	Used extensively in many Thai dishes such as curries, spicy soups and salads.
	Makrut	มะกรูด	Makrut lime, Kaffir lime, Thai lime	Citrus hystrix. The leaves in particular are widely used.

Dried herbs and spices

Image	Thai name	Thai script	English name	Description and use
	Dipli	ดีปลี	Long pepper	The dried spice is used in many northern Thai dishes for itsheatand flavour. It is most famously used in northern Thailap.
	Dok ngio, dok ngiao	ดอกงิ้ว, ดอกเงี้ยว	Bombax ceibaCotton tree flowers	The dried flowers of theBombax ceibatree, they are used in northern Thai dishes such asnam ngiao.
	Kanphlu	กานพลู	Cloves	Used in certain meat dishes, most notably inmatsamancurry.
	Luk chan thet	ลูกจันทน์เทศ	Nutmegnut	Used in certain Indian style curries, most notably inmatsamancurry.
	Makhwaen	มะแขว่น	Zanthoxylumlimonella	A type ofprickly ash,and related to theSichuan pepper,these seeds are used most often in northern Thai cuisine for their spicy, hot taste.
	Nga	งา	Sesameseed	The oil from the sesame seed is not really used in Thai cuisine (unlike in Chinese cuisine). The seeds (black and white sesame) are mainly used whole in certain deep fried desserts such asthong muan(Thai:ทองม้วน).
	Opchoei	อบเชย	Cassiacinnamon	Used in certain meat dishes, most notably inmatsamancurry.
	Phong kari	ผงกะหรี่	Curry powder	Thai curries are nearly always made with fresh pastes. Curry powder is only used when making certain Indian influenced curries, as well as in stir-fried dishes (often in combination with scrambled eggs) calledphat phong kari.
	Phong phalo	ผงพะโล้	Five-spice powder	The Chinese five-spice powder is used mainly in Thai-Chinese dishes such asmu phalo(pork stewed in soy sauce,Thai:หมูพะโล้)
	Phrik haeng	พริกแห้ง	Dried chillies	Dried chillies can be used in many ways in Thai cuisine: either ground into chilli flakes and used as a condiment, as an ingredient for Thai curry pastes, in chilli pastes and dips, or deep-fried and served whole with certain dishes.
	Phrik lap	พริกลาบ		An elaborate mix of dried spices used inlapLanna,a category of minced meatsaladsfromNorthern Thailand.Some of the ingredients used in this spice mix are:corianderseed,nutmeg,cloves,cinnamon,star anise,prickly ashandlong pepper.
	Phrik pon	พริกป่น		Crushed dried chillies, used extensively in Thai cuisine, for instance inlap,and for making several types ofnam chimandnam phrik(dipping sauces and chilli pastes). Also served as one of the standard accompaniments to noodles soups.
	Phrik thai dam	พริกไทยดำ	Black pepper
	Phrik thai (phrik thai khao)	พริกไทย (พริกไทยขาว)	White pepper
	Thian khao plueak	เทียนข้าวเปลือก	Fennelseeds	Most often used as one of the spices in northern Thaiphriklarb/lap.

Pastes, sauces and condiments

Image	Thai name	Thai script	English name	Description and use
	Kapi	กะปิ	Thaishrimp paste	Fermented ground shrimp and salt. It has a pungent aroma. It is used in red curry paste, in the famous chili paste callednam phrikkapi.
	Khrueang kaeng	เครื่องแกง	Thai curry paste	Literally meaning "curry ingredients",Thai curry pastecan be made fresh at home or bought freshly made at markets in Thailand or pre-packaged for export markets. Mostkhrueang kaengwill be a ground mixture of fresh or dried chillies, various spices and herbs, and other ingredients such as shrimp paste. Instead ofkhrueang kaeng,curry pastes can also be callednam phrikin Thailand, although this usually refers to chilli pastes which are eaten as part of a meal.
	Pla ra	ปลาร้า	Salt fermented fish sauce	Also a sauce made from fermented fish. It is more pungent thannam pla,and, in contrast tonam plawhich is a clear liquid,pla rais opaque and still contains pieces of fish. Also calledpla daek.
	Taochiao	เต้าเจี้ยว	Yellow soybean paste	Yellow soybean paste has a sweet-and-salty taste which is more "earthy" than that of soya sauce. It is used in the dishPhak bung fai daeng(stir-friedwater spinach.
	Thua nao	ถั่วเน่า	Dried soybean disks	Made from fermented soybeans in the form of round patties, within Thailand they are mainly used in northern Thai cuisine as a flavouring agent similar to how shrimp paste is used

Vegetables

Image	Thai name	Thai script	English name	Description and use
	Bai po	ใบปอ	Corchorusolitorius(Jute)	The leaves are eaten blanched as a dish withkhao tom kui(plain rice congee). The taste resembles that of spinach andsamphire.
	Bai yo	ใบยอ	Nonileaves	Leaves are cooked withcoconut milkinkaeng bai yo.
	Buap hom	บวบหอม	Luffa aegyptiaca	Used in stir-fries, in curries and inkaengtype soups.
	Buap liam	บวบเหลี่ยม	Luffa acutangula	Used in stir-fries and inkaengtype soups.
	Chaphlu	ชะพลู, ช้าพลู	Piper sarmentosum	This leaf is used raw as a wrapper for the Thai dishMiang kham.
	Fak thong	ฟักทอง	Kabocha	Used in curries, stir-fries, soups, salads and sweets.
	Hom daeng	หอมแดง	Shallot	Shallots, notonions,are essential for Thai cuisine. They are used for making Thai curry pastes, salads, and certain condiments and pickles. They are also served raw on the side with certain dishes such askhao soi.
	Kalam pli	กะหล่ำปลี	White cabbage	In Thai cuisine, cabbage is often served raw on the side with Thai salads such assom tamorlap,steamed or raw withnam phrik,or boiled in soups and curries.
	Khanaeng	แขนง	Cabbage sprouts	The sprouts that come up from the roots after the main cabbage has been harvested, are simply calledkhanaeng,meaning "sprouts", orkhanaeng kalam pli,"cabbage sprouts".They resemble and taste somewhat likebrussels sprouts.It is often eaten stir-fried with, for instance, pork.
	Khilek	ขี้เหล็ก	Senna siamea	The leaves, tender pods and seeds are edible, but they must be previously boiled and the water discarded. One of the most well-known preparations iskaeng khilek(แกงขี้เหล็ก).
	Krachiap	กระเจี๊ยบ	Okra	It is usually served blanched or raw together with anam phrik(chilli dip), but it may be also served slightly barbecued or used in curries and stir-fried dishes.
	Makhuea phuang	มะเขือพวง	Pea eggplant	This pea sized eggplant is often used in curries and is indispensable innam phrik kapi,a chilli dip containingshrimp paste,where it is used raw.
	Makhuea pro	มะเขือเปราะ	Thai eggplant	About the size of aping pongball, these eggplants are used in curries or stir-fries, but they are also eaten raw withnam phrik(Chilli dips).
	Makhuea thet	มะเขือเทศ	Tomato	Literally meaning "foreign eggplant", it is used in salad such asSom tam,as an ingredient in stir-fries such as in Thai fried rice, but also cooked to a thick sauce as in the chilli pastenam phrik ong.
	Mara	มะระ	Bitter melonorbitter gourd	The small variety is most often eaten raw withnam phrik.Popular istom chuet mara(Thai:ต้มจืดมะระ): bitter gourd in a clear broth, often stuffed with minced pork.
	Marum	มะรุม	Drumstick	Most parts of the tree are edible: the long pods, the leaves, the flowers and the roots. Used in curries, stir-fries, soups, omelets, salads and also medicinal preparations.
	No mai	หน่อไม้	Bamboo shoot	Used in stir-fried dishes and Thai curries.
	No mai farang	หน่อไม้ฝรั่ง	Greenasparagus.	Literally meaning "European bamboo shoot", green asparagus is used mainly in vegetable stir-fries.
	Phak bung	ผักบุ้ง	Morning-gloryorwater spinach	The large variety(phak bung chin)is mostly eaten stir-fried or in soup. The small variety(phak bung na)is generally served raw withsom tamor withnam phrik.
	Phak chi lom	ผักชีล้อม	Oenanthe javanica	Eaten in soups, curries, stir-fries and also raw. This is one of the vegetables known asphak chi lom,the other isTrachyspermum roxburghianum.
	Phak kat hongte	ผักกาดฮ่องเต้	Bok choy	Used mainly inThai-Chinesesoups and stir-fries, this vegetable is known under several names in Thailand. Besides the aforementioned, it can also be calledphak kat hongte(Thai:ผักกาด ฮ่องเต้),phak kwangtung hongte(Thai:ผักกวางตุ้งฮ่องเต้), andphak kwangtungHong Kong(Thai:ผักกวางตุ้งฮ่องกง).Hongte,derived from the ChineseHokkien dialect,means "Emperor (of China)", andkwangtungis the Thai word forGuangdong,a province of China. The "Hong Kong" variety ofbok choyis generally larger and sweeter than thebok choyknown under the other names.
	Phak kat khao	ผักกาดขาว	Chinese cabbage	Literally "white cabbage", it is often eaten in soups and stir-fried dishes but also raw, sliced very thin, with certain spicy noodle soups or raw withnam phrik.
	Phak kat khiao	ผักกาดเขียว	Mustard greens	Literally "green cabbage", it is often eaten in soups and stir-fried dishes.
	Phak khana	ผักคะน้า	Chinese broccoliorKai-lan	Mostly eaten stir-fried withoyster sauce.
	Phak khayaeng	ผักแขยง	Limnophila aromatica	Eaten raw withnam phrik.Popular in Isan.
	Phak khom	ผักขม, ผักโขม	Amaranthus spp.	Used in salads and in soups liketom chap chaiandtom kha mu.Mostly hybrids are offered in the market. The red-leafed Amaranth is known asphak khom bai daeng(Thai:ผักโขมใบแดง)
	Phak krachet	ผักกระเฉด	Water mimosa	Usually eaten raw withnam phrik.Popular in Isan.
	Phak krathin	ผักกระถิน	Leucaena leucocephala	Tender shoots and seedpods are eaten raw withnam phrik.
	Phak kwangtung	ผักกวางตุ้ง	Choy sum	Literally "Guangdonggreens ", it is often eaten in soups and stir-fried dishes.
	Phak plang	ผักปลัง	Basella alba	Eaten in stir fries and curries such askaeng liang.
	Phak sian	ผักเสี้ยน	Spider plant	The leaves are a popular food item fermented with rice water asphak sian dongpickle.
	Phak waen	ผักแว่น	Marsilea crenata	Eaten raw withnam phrik.Popular in Isan.
	Phak wan	ผักหวาน	Melientha suavis	Used in soups, mainly the sour soup of thekaengtype.
	Riang	เหรียง	Tree bean	The young pods are edible.
	Sato khao	สะตอข้าว	Stink bean	The seeds of theParkia speciosa(inside the pods) are usually eaten in stir fries.
	Taengkwa	แตงกวา	Cucumber	Typical Thai cucumbers are small. Eaten raw withnam phrikor as asom tamingredient.
	Talapat ruesi	ตาลปัตรฤๅษี	Limnocharis flava	Eaten in soups, curries, stir-fries as well as grilled. Popular in Isan. It is also known asphak phai(Thai:ผักพาย), not to be confused withphak phai(Thai:ผักไผ่)Persicaria odorata,another type of edible leaf.
	Thua fak yao	ถั่วฝักยาว	Yardlong beans	A very versatile bean, it is used in curries and stir-fried dishes, but also served raw insom tamsalad or together with anam phrik(chilli dip).
	Thua ngok	ถั่วงอก	Bean sprouts	It is often eaten in soups and stir-fried dishes. Thais tend to eat bean sprouts raw to semi-raw, for instance inphat thainoodles where it is either sprinkled on top of the finished dish raw or added into the pan for one quick stir before serving
	Thua phu	ถั่วพู	Winged bean	Often eaten raw withnam phrik.
	Thua rae	ถั่วแระ	Soybean	Pods are boiled and seeds are eaten as a snack with salt.

Roots

Image	Thai name	Thai script	English name	Description and use
	Man kaeo	มันแกว	Jicama	This tuberous root is mostly eaten raw with sugar, as if it was a fruit.
	Man sampalang	มันสำปะหลัง	Cassava	A popular traditional cassava-based dish ischueam(Thai:เชื่อม), a candied starchy dessert. The tubers are also used for makingtapiocapearls used in desserts and drinks.
	Man thet	มันเทศ	Sweet potato	Man thet(literally meaning "foreign tuber" ) is popularly also known asman daeng(Thai:มันแดง;"red tuber" ); boiled pieces are eaten as a snack or used as an ingredient for desserts.
	Phueak	เผือก	Taro	Usually boiled pieces are an ingredient of a variety of desserts. Slices of deep fried taro are also popular as a snack.
	Rak bua	รากบัว	Lotus root

Flowers and tree leaves

Image	Thai name	Thai script	English name	Description and use
	Bai makok	ใบมะกอก	Spondias mombin	Bai makokis the leaf of theSpondias mombin,a relative of the cashew. The young leaves are served raw with certain types ofnam phrik(Thai chilli pastes). The taste is sour and slightly bitter. The fruits of this tree are also eaten.
	Cha-om	ชะอม	Acacia pennata	Young feathery leaves of theAcacia pennatatree which are used in omelettes, soups and curries. In Northern Thai cuisine they are also eaten raw as for instance withtam mamuang,a green mango salad.
	Chiknam, kradon	จิกน้ำ, กระโดน	Barringtonia acutangula	Shoots, young leaves and flowers of the tree are eaten raw withnam phrik.Popular in Isan.
	Dala	ดาหลา	Etlingera elatior	Can be eaten inyampreparations,said to have medicinal value as well.
	Dok anchan	ดอกอัญชัน	Clitoria ternatea	Can be eaten raw or fried, but mostly it is used to make a blue food colouring to colour rice or sweets, likekhanom dok anchan.
	Dok khae	ดอกแค	Sesbania grandiflora	The flowers of the Sesbania grandiflora are often eaten steamed withnam phrikor used in certain curries such askaeng som.
	Dok khae thale	ดอกแคทะเล	Dolichandrone spathacea	The flowers are usually eatensauteedor inkaeng som.
	Dok khae hua mu	ดอกแคหัวหมู	Markhamia stipulata	Often confused withdok khae thale,as both are also known asdok khae pa.The flowers are usually eatensauteedor inkaeng som.
	Dok salit	ดอกสลิด	Telosma cordata	Mostly either boiled and eaten withnam phrikor stir-fried inphat dok salit.
	Dok sano	ดอกโสน	Sesbania bispinosa	These small yellow flowers are eaten stir-fried, in omelette or in sweets such as inkhanom dok sano.
	Hua pli	หัวปลี	Bananaflower	Banana flowers can be eaten raw, e.g.yam hua pli(a spicy salad with thinly sliced banana flowers), or steamed with aNam phrik(chilli dip). It can also feature insom tam,in soups or deep-fried, as inthot man hua pli.The taste of the steamed flowers is somewhat similar to that ofartichokes.
	Lep khrut	เล็บครุฑ	Polyscias fruticosa	Literally translated, the Thai name means "claws of theGaruda".These slightly bitter and slightly sour leaves can be served raw together with a chilli dip. It is also used as a vegetable in certain Thai curries.
	Phak liang	ผักเหลียง	Melinjo	Commonly made into an omelet. Associated with Southern Thai cuisine.
	Phak lueat	ผักเลือด	Ficus virens	The young, slightly bitter leaves of theFicus virensare used boiled in certain Northern Thai curries.
	Pheka	เพกา	Oroxylum indicum	Leaves and young pods are eaten raw. The large mature pods are grilled and the inside is scraped and eaten along withlap.
	Sadao	สะเดา	Neemtree	The leaves and flowers of the neem tree (Azadirachta indica) are eaten blanched, often withnam phrik.
	Thonglang	ทองหลาง	Erythrina fusca	This leaf is used raw as a wrapper for the Thai dishMiang kham.

Edible fungi and algae

Image	Thai name	Thai script	English name	Description and use
	Het fang	เห็ดฟาง (means 'straw mushroom')	Straw mushroom, Volvariella volvacea	Agricultural fungus (widely) Mostly as a kind of vegetable in any soups and curries includetom yam,kaeng pa,kaeng liang,and in several stir fried dishes includephat phak ruam.
	Het hom	เห็ดหอม (means 'odoriferous mushroom')	Shiitake,Lentinula edodes	Agricultural fungus (widely) Mostly as a kind of vegetable in any clear soups or any stir-fried dishes.
	Het hu nu	เห็ดหูหนู (means 'rat's ear mushroom')	Black/Judas' wood-ear/jelly-fungus,Auricularia auricula-judae&Cloud wood-ear/jelly-fungus,Auricularia polytricha	Agricultural fungus (widely) Mostly as a kind of vegetable in any soups and in several stir fried dishes.
	Het hu nu khao	เห็ดหูหนูขาว (means 'white rat's ear mushroom')	White/Snow wood-ear/jelly-fungus,Tremella fuciformis	Agricultural fungus (widely) Mostly as a kind of vegetable in any soups and in several stir fried dishes.
	Het khraeng, het tin tukkae	เห็ดแครง (means 'cockle-shell mushroom'), เห็ดตีนตุ๊กแก (means 'gecko-feet mushroom')	Split gill fungus,Schizophyllum commune	Agricultural & Natural fungus
	Het khem thong	เห็ดเข็มทอง (means 'golden needle mushroom')	Golden needle mushroom, Enokitake,Flammulina velutipes	Agricultural fungus (widely) Mostly as a kind of vegetable in any clear soups
	Het khing	เห็ดขิง (means 'ginger mushroom')	Blancaccio,Lactifluus piperatus	Natural fungus
	Het khon khao	เห็ดขอนขาว (means 'white wood mushroom')	Lentinus squarrosulus	Agricultural & Natural fungus
	Het ko daeng, het daeng	เห็ดก่อแดง (means 'red mushroom of Ko tree,Sterculia monosperma'), เห็ดแดง (means 'red mushroom')	Rosy russula,Russula lepida	Natural fungus
	Het nang fa	เห็ดนางฟ้า (means 'angel mushroom')	Bhutan strain Oyster Mushroom,Lentinus sajor-caju(Synonyms:Pleurotus sajor-caju)	Agricultural fungus (widely) Mostly as a kind of vegetable in any soups includetom kha kai,kaeng pa.
	Het nang rom	เห็ดนางรม (means 'oysters mushroom')	Oyster Mushroom,Pleurotus pulmonarius	Agricultural fungus (widely) Mostly as a kind of vegetable in any soups.
	Het pluak, het khon	เห็ดปลวก (means 'termitemushroom'), เห็ดโคน	Termite mushroom,Termitomyces fuliginosusHeim	Agricultural & Natural fungus
	Het pluak noi, het khon noi, het thua, het kai	เห็ดปลวกน้อย (means 'little termite mushroom'), เห็ดถั่ว (means 'bean mushroom'), เห็ดไก่ (means 'chicken mushroom')	Termite mushroom,Termitomyces fuliginosus&Inky cap mushroom,Coprinus fimetarrius	Agricultural & Natural fungus
	Het pho, het thop	เห็ดเผาะ, เห็ดถอบ	Earthstar Puffball,Astraeus hygrometricus	Natural fungus
	Het tap tao, het namphueng, het phueng	เห็ดตับเต่า, เห็ดน้ำผึ้ง (means 'honey mushroom'), เห็ดผึ้ง	Salmon gum mushroom,Phlebopus marginatus(Synonyms:Phlebopus portentosus)	Natural fungus
	Het yuea phai, het rang hae	เห็ดเยื่อไผ่, เห็ดร่างแห	Bamboo mushroom,Dictyophora indusiata	Agricultural fungus Mostly used intom yuea phai.

Fruits and nuts

Image	Thai name	Thai script	English name	Description and use
	Chomphu	ชมพู่	Rose apple
	Farang	ฝรั่ง	Guava
	Kaeo mangkon	แก้วมังกร	Dragonfruit	There are two varieties in the market, one is white inside, the other dark purple.
	Kaolat thai	เกาลัดไทย	Thai Chestnut	Usually eaten boiled or steamed. The nut is smoother than a common chestnut.
	Khanun	ขนุน	Jackfruit	All parts of this large fruit are edible. The flesh around the seeds is preferred in Thailand, usually eaten raw or fried. Whole boiled unripekhanunis used in a Northern Thai salad calledtam khanun.
	Kluai	กล้วย	Banana	Traditionally eaten mainly while green and unripe, steamed, grilled or fried. Also eaten ripe as a fruit.
	Krachap	กระจับ	Water caltrop	Also known as water chestnut. It should be eaten boiled because it can be a carrier offasciolopsiasis.
	Krachiap priao	กระเจี๊ยบเปรี้ยว	Roselle	The calyxes are used to makenam krachiap,a popular refreshing drink.
	Krathon	กระท้อน	Santol	Used when still not fully ripe as a main ingredient intam krathon,a variant ofsom tam.It is also one of the main ingredients in the santol and pork (แกงหมูกระท้อน)and santol and prawnThai curries(แกงคั่วกระท้อนกุ้ง).
	Lamut	ละมุด	Sapodilla
	Lamyai	ลำไย	Longan
	Longkong	ลองกอง	Duku
	Luk nam nom	ลูกน้ำนม	caimito or cainito	Delicious as a fresh dessert fruit; it is sweet and best served chilled. Infusions of the leaves have been used againstdiabetesand articularrheumatism.The fruit has anti-oxidant properties. The bark is considered a tonic and stimulant, and a barkdecoctionis used as anantitussive.The fruit also exists in three colours, dark purple, greenish brown and yellow. The purple fruit has a denser skin and texture while the greenish brown fruit has a thin skin and a more liquid pulp; the yellow variety is less common and difficult to find.
	Mafai	มะไฟ	Burmese grape
	Makham	มะขาม	Tamarind	The pulp is used to give a pleasant sour taste to some soups, curries andphat thai.Also used to make sweets and refreshing drinks.
	Makham thet	มะขามเทศ	Madras thorn	Less strongly flavoured than tamarind, which it resembles.Eaten as a fruit.
	Makok	มะกอก	Spondias mombin	Used as a secondary ingredient insom tam.Also marinated.
	Malako	มะละกอ	Papaya	Traditionally eaten mainly while green and unripe as a main ingredient insom tam.
	Malet bua	เมล็ดบัว	Lotus seed	The seeds of the lotusNelumbo nuciferaare eaten raw or boiled, mainly in certain Thai desserts. The image shows the lotus fruit pods, with the seeds, each encapsulated individually in a rubbery skin, coming out through the surface of the pods. The seeds can also be dried.
	Mamuang	มะม่วง	Mango	Often eaten green and sour as an ingredient in salads and sauces, but also as a ripe fruit.
	Manao	มะนาว	Lime	Indispensable to Thai cuisine, it serves as the main ingredient for adding acidity to Thai dishes such as withtom yamandlap.It can also be eaten chopped together with the peel in dishes such asmiang kham.Mixed with sugar and water it serves as a refreshing drink. Also pickled asmanao dong.
	Mangkhut	มังคุด	Mangosteen
	Maphrao	มะพร้าว	Coconut	The young nut is popular as a refreshing drink.Coconut milkis extracted out of the grated flesh of the ripe nuts and is used in a number of dishes and curries, especially inSouthern Thailand.
	Maprang	มะปราง	Bouea macrophylla	The seed is also edible.
	Mayom	มะยม	Phyllanthus acidus	Can be used as a secondary ingredient insom tam.
	Ngo	เงาะ	Rambutan
	Noina	น้อยหน่า	Sugar-apple
	Phutsa	พุทรา	Jujube
	Sala	สละ	Snake fruit	The taste of the fruit is somewhat musty, and somewhere in between dried bananas,jackfruit,and preserved dates. Some people mistakenly namesalaasrakam(Thai:ระกำ), which is another variety of snake fruit with a slightly more watery taste and a more spherical appearance.
	Saowarot	เสาวรส	Passionfruit	Used to make refreshing drinks.
	Sapparot	สับปะรด	Pineapple	It can also be used in cooking. InUbon Ratchathani Provincepineapple is used to makekhem mak nat(Thai:เค็มหมากนัด) fermented fish.
	Som o	ส้มโอ	Pomelo	In Thailand, pomelo is often eaten dipped into a spicy mix of dried chilli flakes, sugar and salt. It can also be used in spicy Thai salads such asyam som o(Thai:ยำส้มโอ).
	Talingpling	ตะลิงปลิง	Bilimbi	Very sour. Can be used instead of lime or tamarind in soups such as intom yam.Also eaten raw with sugar and chilli mixture.
	Thurian	ทุเรียน	Durian	One of the most popular, and due to its odour also infamous, fruits in Thailand. Some cultivars grown in Thailand areChani,Mon Thong,Kan Yao,Ruang,Kradumand, shown here on the photo,LongLaplae.

Staple foods and other starches

Image	Thai name	Thai script	English name	Description and use
	Bami	บะหมี่	Egg noodles	Similar to the Chinesemee pokandlamian,it was not common in Thailand until in recent years as it is made fromwheatwhich had to be imported. It is used stir-fried, deep-fried (mi krop) and in noodle soups.
	Khanom chin	ขนมจีน	Thairice vermicelli	Freshrice vermicellimade from fermented rice. It is commonly seen as a noodle to go with certain spicy soups and curries, but it is also popular withsom tamand other Thai salads. Mon (มอญ) origin.
	Khao	ข้าว	Rice	The ultimate staple food for Thai people, so much that it can also mean "food" in general as inkin khao:"to eat (kin) rice" means the same as "to eat food".
	Khao hom mali	ข้าวหอมมะลิ	Jasmine riceorThai fragrant rice	This long-grained variety of rice, with its nutty aroma and a subtlepandan-like flavour, originates from Thailand and now forms the bulk ofThailand's rice crop.
	Khao niao	ข้าวเหนียว	Glutinous riceorsticky rice	The main type of rice traditionally eaten in the northeast and north of Thailand. It is often served in a special bamboo container called akratip khao
	Khao niao dam	ข้าวเหนียวดำ	Blackglutinous rice	With a nutty taste, it can be mixed together with steamed white rice and eaten with savoury dishes or served sweetened with coconut milk.
	Kuaitiao	ก๋วยเตี๋ยว	Rice noodles	The generic Thai word forrice noodles.The name comes from theTeochew dialectof Chinese, where the wordkuaitiaoliterally means "cake strips". In Chinese it only designates the wide variety which in Thai is calledkuaitiao sen yai(seeshahe fen).
	Paeng khao chao	แป้งข้าวเจ้า	Rice flour	Used mainly in desserts and as a thickening agent
	Paeng man sampalang	แป้งมันสำปะหลัง	Tapiocaflour	Used mainly in desserts and as a thickening agent
	Sen lek	เส้นเล็ก	Narrow rice noodle	Narrow, flat rice noodles; used in such dishes asphat thaiand in noodle soups. Its full name would bekuaitiao sen lek.
	Sen mi	เส้นหมี่	Rice vermicelli (thin)	Similar to the Chineserice vermicelli;used in noodle soups. Its full name iskuaitiao sen mi.
	Sen yai	เส้นใหญ่	Wide rice noodle	Wide, flat rice noodles, similar to the Chineseshahe fen;used in dishes such askuaitiao phat si-ioand in noodle soups. Its full name iskuaitiao sen yai.
	Wunsen	วุ้นเส้น	Cellophane noodlesorglass noodles	Extremely thin noodles made frommung beanflour which turns transparent when moist. It can be used in salads and soups, or stir-fried.

Meat and poultry

Image	Thai name	Thai script	English name	Description and use
	Kop na India	กบนาอินเดีย	Indian bullfrog	Frog meat in Thailand (nearly the whole frog, not just the legs as in the West) is mostly used in stir-fries and Thai curries. This species (Hoplobatrachus tigerinus,Indian bullfrog) is farmed, as is theAmerican bullfrog(Rana catesbeiana).
	Ueng pak khuat	อึ่งปากขวด	Balloon Frog	Traditionally considered a delicacy and eaten whole barbecued asueng yang(อึ่งย่าง), but also deep-fried and in soups.Wild populations have been severely depleted.
	Mu yong	หมูหย็อง	Dried shredded pork	Eaten as a snack, more commonly as a topping in rice porridge, and as a topping on pastries

Fish and seafood

Image	Thai name	Thai script	English name	Description and use
	Hoi khraeng	หอยแครง	Blood cockle	Eaten raw or blanched with anam chim(spicy dipping sauce), or used blanched in a Thai salad.
	Hoi lai	หอยลาย	Undulated Venus	This clamis highly appreciated in Thai cuisine; usually steamed, stir-fried or added to soups.
	Hoi malaeng phu	หอยแมลงภู่	Asian green mussel	Usually steamed or also boiled in soups.
	Kung haeng	กุ้งแห้ง	Dried shrimp	Salted and sun-dried, dried shrimp feature in many dishes and chilli pastes. They are often soaked in water before use.
	Kung kam kram	กุ้งก้ามกราม	Giant river prawn	Mostly bred in local fish farms. Boiled intom yam,grilled or fried.
	Kung khao	กุ้งขาว	Whiteleg shrimp	Bred in local fish farms. Perhaps the most common shrimp currently used intom yam kung.
	Pla chon	ปลาช่อน	Channa striata	Usually eaten barbecued or steamed. It is the main fish used in the preparation ofpla rasauce.
	Pla daeng	ปลาแดง	Phalacronotus bleekeri	It is one of the very similar catfish species known in the markets aspla nuea on(วงศ์ปลาเนื้ออ่อน). Valued for its delicate flesh; also used for making high-quality fish balls.
	Pla duk	ปลาดุก	Clarias batrachus	Usually eaten barbecued, but also flaked and deep-fried inyam pla duk fu.
	Pla kot khang	ปลากดคัง	Hemibagrus wyckioides	A type of catfish usually used in Thai cuisine intom yamor, when shortly blanched, to be eaten with anam chim(dipping sauce).
	Pla kraho	ปลากระโห้	Siamese giant carp	Highly valued in traditional Thai cuisine. Like most of the Thai food species that are not bred in fish farms, overfishing has caused a serious decline in its numbers.
	Pla krai	ปลากราย	Chitala ornata	Usually eaten deep-fried withnam chim(spicy dipping sauce) and leafy greens. It is the main fish used inthot man pla(Thai fish cakes).
	Pla kaphong khao	ปลากะพงขาว	Barramundi	Prepared in a variety of ways, boiled or fried, especially good boiled with lemon. Presently mostpla kaphongin Thailand are Barramundi from local fish farms.
	Pla kaphong daeng	ปลากะพงแดง	Mangrove red snapper
	Pla lai na	ปลาไหลนา	Swamp eel	Traditional food item found in flooded ricefields. Usually eaten intom yam.
	Pla ma	ปลาม้า	Boeseman croaker	A highly valued fish in Thai cuisine, nowadays it is rare and expensive owing to pollution and overfishing.
	Pla mo	ปลาหมอ	Climbing perch	Common in the ricefield ecosystem. Eaten in curry ortom yam.
	Pla namngoen	ปลาน้ำเงิน	Phalacronotus apogon	It is one of the very similar catfish species known generically in the markets aspla nuea on(วงศ์ปลาเนื้ออ่อน). Highly valued for its delicate flesh; also used for making fish balls.
	Pla nin	ปลานิล	Oreochromis niloticus	Barbecued, boiled or fried. Especially popular rubbed with salt and barbecued. Nile Tilapia in Thailand are bred in local fish farms.
	Pla sai daeng	ปลาทรายแดง	Ornatethreadfin bream	It is most often used deep-fried
	Pla salat	ปลาสลาด	Bronze Featherback	Dried and smoked it is the main ingredient of a type ofnam phrik
	Pla salit	ปลาสลิด	Snakeskin gourami	Usually fried or barbecued.
	Pla sawai	ปลาสวาย	Iridescent shark	Traditionally boiled intom yamor fermented with pineapple askhem mak nat.Now often cut infillets,batteredanddeep-fried.
	Pla sio ao	ปลาซิวอ้าว	Luciosoma bleekeri	One of the most abundant of the different types of minnow-sized fishes(pPla sio)used in Thai cuisine. These tiny fish are often eaten salted and dried, fried, but also raw in Isan cuisine.
	Pla taphian	ปลาตะเพียน	Silver Barb	Bred in local fish farms. Usually either pickled aspla som(ปลาส้ม) or boiled intom yam.
	Pla thapthim	ปลาทับทิม	Red hybrid ofOreochromis niloticus	The red-hybridOreochromis niloticusis known aspla Thapthim( "pomegranate fish" ). They are bred in local fish farms.
	Pla thu	ปลาทู	Processed mackerel	Steamed and saltedShortbodiedorIndian mackerel.Usually eaten withnam phrik kapi(a chili andshrimp pastedip) and leafy greens and vegetables.
	Pla yisok	ปลายี่สก	Jullien's Golden Carp	One of the most valued fishes in traditional Thai cuisine, nowadays it has become rare and expensive due to overfishing.
	Pu ma	ปูม้า	Portunus pelagicus	Highly appreciated relatively large crab, featuring in standard dishes aspu ma phat ton hom(Thai:ปูม้าผัดต้นหอม;Blue crab stir-fried withspring onions), among others.
	Pu na	ปูนา	Rice field crabs	When pickled they are most often calledpu dong(pickled crab;Thai:ปูดอง), or less oftenpu khem(salted crab;Thai:ปูเค็ม), and frequently used inpapaya salador as the main ingredient inyam pu dong(yam-style salad made with pickled crab).
	Maeng da thale	แมงดาทะเล	Horseshoe crab	Available seasonal when they still carry their eggs. It's grilled and only the eggs are made into yam maeng da.
	Kang kaeo	กั้งแก้ว	Mantis shrimp	Usually deep fried with garlic.
	Kang kradan	กั้งกระดาน	Flathead lobster	Usually deep fried with garlic, grilled or steamed.

Insects

Image	Thai name	Thai script	English name	Description and use
	Chingrit	จิ้งหรีด	Cricket	The crickets used in Thailand can be either the native species,Gryllus bimaculatusandTeleogryllus testaceus,or, as shown in the image, the introducedAcheta domesticus.Although all three species are farmed commercially, it isAcheta domesticusthat is most popular, due to its superior taste and texture.Crickets are most commonly eaten deep-fried as a snack.
	Khai mot daeng	ไข่มดแดง	Oecophylla smaragdina	Although known as 'eggs' in Thai, these are thepupaeof theweaver ant.They may be used in salads, soups, curries and omelets. The taste is creamy and slightly lemony.
	Malaeng da (common pronunciation "maeng da" )	แมลงดา ( "แมงดา" )	Lethocerus indicus	In contrast to most other insects that are eaten in Thailand, thisgiant water bughas a strong taste and smell which, according to some, comes close to that of ripegorgonzola.It is normally eaten deep-fried as a snack or used to make a famous chilli dip callednam phrikmaeng da.
	Malaeng krachon	แมลงกระชอน	Mole cricket	Captured in their burrows in the ricefields during the dry season. Valued as food inIsan.
	Non mai phai	หนอนไม้ไผ่	Omphisa fuscidentalis	Known as "bamboo worms" in Thailand, thesecaterpillarslive inside certain bamboos in northern Thailand. They are most often eaten deep-fried. Due to their appearance, they are often also calledrot duan,meaning "express train".

Miscellanea

Image	Thai name	Thai script	English name	Description and use
	Bai tong/bai kluai	ใบตอง/ใบกล้วย	Bananaleaf	When used as a way of wrapping food, it is known asbai tong(ใบตอง). When used for steaming dishes such asho mok pla,it also imparts a subtle flavour.
	Bai bua	ใบบัว	Lotus leaf	Used to wrap food. Also to put food on top of it inBuddhist offerings.

See also

• Thai cuisine
• List of Thai dishes
• List of Thai restaurants

Further reading

• Bhumichitr, Vatcharin.The Essential Thai Cookbook,192 pages, New York: Clarkson N. Potter Inc., 1994

External links

• Golden Mountain Brand sauces
• Healthy Boy Brand sauces
• Tiparos Brand fish sauce
• Thai food glossary atClay's Kitchen