Fiery Chilies

• The main source of heat in Thai cuisine comes from chilies. The most common variety is the tiny but fiery bird’s-eye chili, known as “prik kee noo” in Thai. Fresh green or red chilies are sliced or ground into a paste and then added to soups, curries and stir-fries. Whole dried chilies soaked in hot water can be used to make curry paste. Condiments, such as powdered dry Thai chili; and “nam prik” made of fresh chili, garlic, lime juice and fish sauce or shrimp paste; are placed on the table for diners to season their dishes.

Spicy Peppercorns

• Peppercorns were widespread before the introduction of chili in Thailand, and they are still a popular spice. White, green and black peppercorns come from the same tropical vine but are harvested at different stages of maturity. Young green peppercorns are used in Thai curries and stir-fries or as a garnish; when they are not available in fresh or frozen form, substitute with green peppercorns pickled in brine. Mature black peppercorns are added to some regional dishes. These are milder and more aromatic than white peppercorns, which are most commonly used in Thai cuisine. White pepper is obtained by allowing fully mature pepper berries to ferment before separating the outer skin of the seed and grounding the white peppercorn into a fine powder.

Piquant Rhizomes

• Ginger and other rhizomes of the same family bring a piquant note that combines warmth with a clean, fresh taste. Common ginger is used in beverages and to flavor hot and sour “tom yum” soup. Siamese ginger roots, which are larger than those of the common ginger, are added to soups in chunks or in slices, or are ground into Thai curry pastes. Galangal is most frequently used in Thai cuisine, in both curries and soups, including the famous “tom kha gai” chicken and coconut milk soup. The galangal rhizome has a slightly pinkish hue and a delicate flavor that is more lemony and peppery than common ginger. Grachai, or lesser ginger, is smaller and not as pungent as ginger or galangal. Ginger and galangal are sold fresh, in dried slices or in a form that has been ground into powder.

Pungent Alliums

• Onions and garlic are an important source of pungent heat in Thai cuisine. Shallots are particularly popular and find their way into many Thai dishes. Use them as a foundation for sour curry paste, or slice them thinly and mix with sliced cucumber, chili, sugar and vinegar to make a condiment sauce. Both the green and white parts of spring onions are used to garnish Thai fried rice, salads and vegetables. Garlic is a key ingredient in Thai cuisine; cloves are used whole, smashed, sliced or chopped in almost every Thai dish, including curry paste, stir-fries and salads.