List of Thai ingredients

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

This list is incomplete; you can help by expanding it.

This is a list of ingredients found in Thai cuisine.

Herbs and spices

Fresh herbs and spices

Image	Thai name	Thai script	English name	Description and use
	Bai bua bok	ใบบัวบก	Centella asiatica Indian pennywort	Usually made into iced drink.
	Bai makrut	ใบมะกรูด	Kaffir lime leaves	Kaffir lime leaves are widely used in spicy Thai soups and curries, either cooked whole, together with the dish, and/or finely shredded and added before serving.
	Bai toei	ใบเตย	Pandan or screwpine leaves	This sweet smelling leaf is used for flavouring different sweet snacks/desserts. It is also used in the well known dish Kai ho bai toei, deep fried chicken wrapped in pandanus leaves, as well as to stuff the belly of barbecued fish
	Bai ya nang	ใบย่านาง	Tiliacora triandra	Leaves used in the preparation of kaeng no mai som (Thai: แกงหน่อไม้ส้ม), sometimes called kaeng Lao (Thai: แกงลาว).
	Gui chai	กุ่ยช่าย	Allium tuberosum Chinese 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 of anise. It is used in different curries such as red and green curry and 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.
	Kha min	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 as Miang kham and Khanom chin sao 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-known Kraphao mu (minced pork fried with 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 as Khao kha mu (stewed pork served on rice) or as one of the ingredients for dishes such as Miang kham.
	Maenglak	แมงลัก	Lemon basil	The leaves are used in certain curries. It is also indispensable with Khanom chin nam ya. 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 for Tom yam soup.
	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 the Caribbean to 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	The Persicaria odorata is used sparingly in Thai cuisine. It is indispensable with Lap 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 annuum L. var. acuminatum Fingerh. is a medium-sized chilli and less spicy than the phrik 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 the phrik khi nu is 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 as Kaeng pa (so-called Jungle 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 the coriandrum sativum are often used in curry pastes and certain soups such as Tom 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.

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 its heat and flavour. It is most famously used in northern Thai lap.
	Kanphlu	กานพลู	Cloves	Used in certain meat dishes, most notably in Matsaman curry.
	Luk chanthet	ลูกจันทน์เทศ	Nutmeg nut	Used in certain Indian style curries, most notably in Matsaman curry.
	Makhwaen	มะแขว่น	Zanthoxylum limonella	A type of prickly ash, and related to the Sichuan pepper, these seeds are used most often in northern Thai cuisine for their spicy, hot taste.[1]
	Nga	งา	Sesame seed	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 as thong muan (Thai: ทองม้วน).
	Opchoei	อบเชย	Cassia cinnamon	Used in certain meat dishes, most notably in Matsaman curry.
	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) called phat pong kari.
	Phong phalo	ผงพะโล้	Five-spice powder	The Chinese five-spice powder is used mainly in Thai-Chinese dishes such as mu 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 in lap Lanna, a category of minced meat salads from Northern Thailand. Some of the ingredients used in this spice mix are: coriander seed, nutmeg, cloves, cinnamon, star anise, prickly ash and long pepper.[2]
	Phrik pon	พริกป่น		Crushed dried chillies, used extensively in Thai cuisine, for instance in lap, and for making several types of nam chim and nam 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	Fennel seeds	Most often used as one of the spices in northern Thai phrik larb/lap.

Pastes, sauces and condiments

Image	Thai name	Thai script	English name	Description and use
	Kapi	กะปิ	Thai shrimp paste	Fermented ground shrimp and salt. It has a pungent aroma. It is used in red curry paste, in the famous chili paste called nam phrik kapi.
	Khrueang kaeng	เครื่องแกง	Thai curry paste	Literally meaning "curry ingredients", Thai curry paste can be made fresh at home or bought freshly made at markets in Thailand or pre-packaged for export markets. Most khrueang kaeng will be a ground mixture of fresh or dried chillies, various spices and herbs, and other ingredients such as shrimp paste. Instead of khrueang kaeng, curry pastes can also be called nam phrik in 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 than nam pla, and, in contrast to nam pla which is a clear liquid, pla ra is opaque and still contains pieces of fish. Also called ปลาแดก pla 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 dish Phak bung fai daeng (stir-fried water spinach).

Vegetables

Image	Thai name	Thai script	English name	Description and use
	Bai po	ใบปอ	Corchorus olitorius (Jute)	The leaves are eaten blanched as a dish with khao tom kui (plain rice congee). The taste resembles that of spinach and samphire.
	Buap hom	บวบหอม	Luffa aegyptiaca	Used in stir-fries, in curries and in Kaeng type soups.
	Buap liam	บวบเหลี่ยม	Luffa acutangula	Used in stir-fries and in Kaeng type soups.
	Chaphlu	ชะพลู	Piper sarmentosum	This leaf is used raw as a wrapper for the Thai dish Miang kham.
	Fak thong	ฟักทอง	Kabocha	Used in curries, stir-fries, soups, salads and sweets.
	Hom daeng	หอมแดง	Shallot	Shallots, not onions, 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 as khao soi.
	Kalam pli	กะหล่ำปลี	White cabbage	In Thai cuisine, cabbage is often served raw on the side with Thai salads such as som tam or lap, steamed or raw with nam 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 called khanaeng, meaning "sprouts", or khanaeng kalam pli, "cabbage sprouts".[3] They resemble and taste somewhat like brussels 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 is Kaeng khilek (แกงขี้เหล็ก).[4]
	Makhuea phuang	มะเขือพวง	Pea eggplant	This pea sized eggplant is often used in curries and is indispensable in Nam phrik kapi, a chilli dip containing shrimp paste, where it is used raw.
	Makhuea pro	มะเขือเปราะ	Thai eggplant	About the size of a ping pong ball, these eggplants are used in curries or stir-fries, but they are also eaten raw with Nam phrik (Chilli dips).
	Makhuea thet	มะเขือเทศ	Tomato	Literally meaning "foreign eggplant", it is used in salad such as Som tam, as an ingredient in stir-fries such as in Thai fried rice, but also cooked to a thick sauce as in the chilli paste Nam phrik ong.
	Mara	มะระ	Bitter melon or bitter gourd	The small variety is most often eaten raw with Nam phrik. Popular is Tom 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	Green asparagus.	Literally meaning "European bamboo shoot", green asparagus is used mainly in vegetable stir-fries.
	Phak bung	ผักบุ้ง	Morning-glory or water 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 with Som tam or with Nam phrik.
	Phak chi lom	ผักชีล้อม	Oenanthe javanica	Eaten in soups, curries, stir-fries and also raw. This is one of the vegetables known as Phak chi lom, the other is Trachyspermum roxburghianum.[5]
	Phak kat hongte	ผักกาดฮ่องเต้	Bok choy	Used mainly in Thai-Chinese soups and stir-fries, this vegetable is known under several names in Thailand. Besides the aforementioned, it can also be called phak kat hongte (Thai: ผักกาด ฮ่องเต้), phak kwantung hongte (Thai: ผักกวางตุ้งฮ่องเต้ ), and phak kwantung Hong Kong (Thai: ผักกวางตุ้งฮ่องกง). Hongte, derived from the Chinese Hokkien dialect, means "Emperor (of China)", and kwantung is the Thai word for Guangdong, a province of China. The "Hong Kong" variety of bok choy is generally larger and sweeter than the bok choy known 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 with Nam phrik.
	Phak kat khiao	ผักกาดเขียว	Mustard greens	Literally "green cabbage", it is often eaten in soups and stir-fried dishes.
	Phak khana	ผักคะน้า	Chinese broccoli or Kai-lan	Mostly eaten stir-fried with oyster sauce.
	Phak khayaeng	ผักแขยง	Limnophila aromatica	Eaten raw with Nam phrik. Popular in Isan.
	Phak khom	ผักขม	Amaranthus spp.[5]	Used in salads and in soups like Tom chap chai and Tom kha mu. Mostly hybrids are offered in the market. The red-leafed Amaranth is known as Phak khom bai daeng (Thai: ผักขมใบแดง)
	Phak krachet	ผักกระเฉด	Water mimosa	Usually eaten raw with Nam phrik. Popular in Isan.
	Phak krathin	ผักกระถิน	Leucaena leucocephala	Tender pods or seeds are eaten raw with Nam phrik.
	Phak kwangtung	ผักกวางตุ้ง	Choy sum	Literally "Guangdong greens", it is often eaten in soups and stir-fried dishes.
	Phak sian	ผักเสี้ยน	Spider plant	The leaves are a popular food item fermented with rice water as Phak sian dong.[6]
	Phak waen	ผักแว่น	Marsilea crenata	Eaten raw with Nam phrik. Popular in Isan.
	Phak wan	ผักหวาน	Melientha suavis[5]	Used in soups, mainly the sour soup of the kaeng type.[7]
	Riang	เหรียง	Tree bean	The young pods are edible.
	Sato khao	สะตอข้าว	Stink bean	The seeds of the Parkia speciosa (inside the pods) are usually eaten in stir fries.
	Taengkwa	แตงกวา	Cucumber	Typical Thai cucumbers are small. Eaten raw with Nam phrik or as a Som tam ingredient.
	Talapat ruesi	ตาลปัตรฤๅษี	Limnocharis flava	Eaten in soups, curries and stir-fries. Popular in Isan. It is popularly known as Phak phai (Thai: ผักพาย), not to be confused with Phak phai (Thai: ผักไผ่), the leaves of Persicaria odorata, another type of edible leaf.[5]
	Thua fak yao	ถั่วฝักยาว	Yardlong beans	A very versatile bean, it is used in curries and stir-fried dishes, but also served raw in Som tam salad or together with a Nam 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 in Phat Thai noodles 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 with Nam phrik.
	Thua rae	ถั่วแระ	Soybean[8]	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 is Chueam (Thai: เชื่อม), a candied starchy dessert. The tubers are also used for making tapioca pearls used in desserts and drinks.
	Man thet	มันเทศ	Sweet potato	Man thet (literally meaning "foreign tuber") is popularly also known as man daeng (Thai: มันแดง; "red tuber"); boiled pieces are eaten as a snack or used as an ingredient for desserts.
	Pheuak	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 makok is the leaf of the Spondias mombin, a relative of the cashew. The young leaves are served raw with certain types of Nam phrik (Thai chilli pastes). The taste is sour and slightly bitter. The fruit of this tree are also eaten.
	Cha-om	ชะอม	Acacia pennata	Young feathery leaves of the Acacia pennata tree which are used in omelettes, soups and curries. In Northern Thai cuisine they are also eaten raw as for instance with Tam mamuang, a green mango salad.
	Chiknam or Kradon	จิกน้ำ or กระโดน	Barringtonia acutangula	Shoots, young leaves and flowers of the tree are eaten raw with Nam phrik. Popular in Isan.
	Dala	ดาหลา	Etlingera elatior	Can be eaten in Yam preparations,[9] 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, like Khanom dok anchan.
	Dok khae	ดอกแค	Sesbania grandiflora	The flowers of the Sesbania grandiflora are often eaten steamed with Nam phrik or used in certain curries such as kaeng som.
	Dok salit	ดอกสลิด	Telosma cordata	Mostly either boiled and eaten with Nam phrik or stir-fried in Phat dok salit.
	Dok sano	ดอกโสน	Sesbania bispinosa	These small yellow flowers are eaten stir-fried, in omelette or in sweets such as in Khanom dok sano.
	Huapli	หัวปลี	Banana flower	Banana flowers can be eaten raw, e.g. Yam hua pli (a spicy salad with thinly sliced banana flowers), or steamed with a Nam phrik (chilli dip). It can also feature in Som tam, in soups or deep-fried, as in Thot man huapli. The taste of the steamed flowers is somewhat similar to that of artichokes.
	Lep khrut	เล็บครุฑ	Polyscias fruticosa	Literally translated, the Thai name means "claws of the Garuda". 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 the Ficus virens are 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 with Lap.[10]
	Sadao	สะเดา	Neem tree	The leaves and flowers of the neem tree (Azadirachta indica) are eaten blanched, often with Nam phrik.
	Thong lang	ทองหลาง	Erythrina fusca	This leaf is used raw as a wrapper for the Thai dish Miang kham.

Edible fungi and algae

Image	Thai name	Thai script	English name	Description and use
	Het fang	เห็ดฟาง	Volvariella volvacea ("Straw mushroom")
	Het hom	เห็ดหอม	Lentinula edodes or Shiitake
	Het hu nu	เห็ดหูหนู	Cloud ear fungus
	Het hu nu khao	เห็ดหูหนูขาว	White jelly fungus
	Het khem thong	เห็ดเข็มทอง	Golden needle mushroom
	Het khon khao	เห็ดขอนขาว	Lentinus squarrosulus
	Het ko or het daeng	เห็ดก่อ เห็ดแดง	Russula lepida[11]
	Het nam phueng	เห็ดน้ำผึ้ง	Phlebopus portentosus
	Het nang fa	เห็ดนางฟ้า	Lentinus sajor-caju (or Pleurotus sajor-caju)
	Het nang rom	เห็ดนางรม	Pleurotus pulmonarius
	Het pluak	เห็ดปลวก	Termitomyces fuliginosus Heim
	Het pluak kai noi	เห็ดปลวกไก่น้อย	Termitomyces fuliginosus

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 unripe khanun is used in a Northern Thai salad called tam 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 of fasciolopsiasis.
	Krathon	กระท้อน	Santol	Used when still not fully ripe as a main ingredient in Tam krathon, a variant of Som tam. It is also one of the main ingredients in the santol and pork (แกงหมูกระท้อน)[12] and santol and prawn Thai curries (แกงคั่วกระท้อนกุ้ง).[13]
	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 against diabetes and articular rheumatism. The fruit has anti-oxidant properties. The bark is considered a tonic and stimulant, and a bark decoction is used as an antitussive. 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 and Pad Thai. Also used to make sweets and refreshing drinks.
	Makham thet	มะขามเทศ	Madras thorn	Less strongly flavoured than tamarind, which it resembles.[14] Eaten as a fruit.
	Makok	มะกอก	Spondias mombin	Used as a secondary ingredient in Som tam. Also marinated.
	Malako	มะละกอ	Papaya	Traditionally eaten mainly while green and unripe as a main ingredient in Som tam.
	Malet bua	เมล็ดบัว	Lotus seed	The seeds of the lotus Nelumbo nucifera are 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 with Tom yum and Larb. It can also be eaten chopped together with the peel in dishes such as Miang kham. Mixed with sugar and water it serves as a refreshing drink. Also marinated as Manao dong.
	Mangkhut	มังคุด	Mangosteen
	Maphrao	มะพร้าว	Coconut	The young nut is popular as a refreshing drink. Coconut milk is extracted out of the grated flesh of the ripe nuts and is used in a number of dishes and curries, especially in Southern Thailand.
	Maprang	มะปราง	Bouea macrophylla	The seed is also edible.
	Mayom	มะยม	Phyllanthus acidus	Can be used as a secondary ingredient in Som 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 name sala as rakam (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.
	Saparot	สับปะรด	Pineapple	It can also be used in cooking. In Ubon Ratchathani Province pineapple is used to make Khem 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 as Yam som-o (Thai: ยำส้มโอ).
	Talingpling	ตะลิงปลิง	Bilimbi	Very sour. Can be used instead of lime or tamarind in soups such as in Tom 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 are Chani, Mon Thong, Kan Yao, Ruang, Kradum and, shown here on the photo, Long Laplae.

Staple foods and other starches

Image	Thai name	Thai script	English name	Description and use
	Bami	บะหมี่	Egg noodles	Similar to the Chinese mee pok and lamian, it was not common in Thailand until in recent years as it is made from wheat which had to be imported. It is used stir-fried, deep-fried (mi krop) and in noodle soups.
	Khanom chin	ขนมจีน	Thai rice vermicelli	Fresh rice vermicelli made from fermented rice. It is commonly seen as a noodle to go with certain spicy soups and curries, but it is also popular with som tam and 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 in kin khao: "to eat (kin) rice" means the same as "to eat food".
	Khao hom mali	ข้าวหอมมะลิ	Jasmine rice or Thai fragrant rice	This long-grained variety of rice, with its nutty aroma and a subtle pandan-like flavour, originates from Thailand and now forms the bulk of Thailand's rice crop.
	Khao niao	ข้าวเหนียว	Glutinous rice or sticky 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 a kratip khao
	Khao niao dam	ข้าวเหนียวดำ	Black glutinous 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.
	Kuai tiao	ก๋วยเตี๋ยว	Rice noodles	The generic Thai word for rice noodles. The name comes from the Teochew dialect of Chinese, where the word kuai tiao literally means "cake strips". In Chinese it only designates the wide variety which in Thai is called kuai tiao sen yai (see shahe fen).
	Paeng khao chao	แป้งข้าวเจ้า	Rice flour	Used mainly in desserts and as a thickening agent
	Paeng man sampalang	แป้งมันสำปะหลัง	Tapioca flour	Used mainly in desserts and as a thickening agent
	Sen lek	เส้นเล็ก	Narrow rice noodle	Narrow, flat rice noodles; used in such dishes as pad Thai and in noodle soups. Its full name would be kuai tiao sen lek.
	Sen mi	เส้นหมี่	Rice vermicelli (thin)	Similar to the Chinese rice vermicelli; used in noodle soups. Its full name is kuai tiao sen mi.
	Sen yai	เส้นใหญ่	Wide rice noodle	Wide, flat rice noodles, similar to the Chinese shahe fen; used in dishes such as kuai tiao phat si-io and in noodle soups. Its full name is kuai tiao sen yai.
	Wunsen	วุ้นเส้น	Cellophane noodles or glass noodles	Extremely thin noodles made from mung bean flour 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 the American bullfrog (Rana catesbeiana).
	Ueng pak khuat	อึ่งปากขวด	Balloon Frog	Traditionally considered a delicacy and eaten whole barbecued as Eung yang (อึ่งย่าง), but also deep-fried and in soups.[15] Wild populations have been severely depleted.
	Mu yong	หมูหยอง	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 a nam chim (spicy dipping sauce), or used blanched in a Thai salad.
	Hoi lai	หอยลาย	Undulated Venus	This clam[16] is 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 kamkram	กุ้งก้ามกราม	Giant river prawn	Mostly bred in local fish farms. Boiled in Tom yam, grilled or fried.
	Kung khao	กุ้งขาว	Whiteleg shrimp	Bred in local fish farms. Perhaps the most common shrimp currently used in Tom yam kung.[17]
	Pla chon	ปลาช่อน	Channa striata	Usually eaten barbecued or steamed. It is the main fish used in the preparation of Pla ra sauce.
	Pla daeng	ปลาแดง	Phalacronotus bleekeri	It is one of the very similar catfish species known in the markets as Pla 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 in Yam pla duk fu.
	Pla kot khang	ปลากดคัง	Hemibagrus wyckioides	A type of catfish usually used in Thai cuisine in tom yam or, when shortly blanched, to be eaten with a nam 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 with Nam chim (spicy dipping sauce) and leafy greens. It is the main fish used in Thot 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 most Pla kaphong in 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 in Tom yam.
	Pla mo	ปลาหมอ	Climbing perch	Common in the ricefield ecosystem. Eaten in curry or Tom yam.
	Pla nam ngoen	ปลาน้ำเงิน	Phalacronotus apogon	It is one of the very similar catfish species known generically in the markets as Pla 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	Ornate threadfin bream	It is most often used deep-fried
	Pla salat	ปลาสลาด	Bronze Featherback	Dried and smoked it is the main ingredient of a type of Nam phrik
	Pla salit	ปลาสลิด	Snakeskin gourami	Usually fried or barbecued.
	Pla sawai	ปลาสวาย	Iridescent shark	Traditionally boiled in Tom yam or fermented with pineapple as Khem mak nat. Now often cut in fillets, battered and deep-fried.
	Pla sio ao	ปลาซิวอ้าว	Luciosoma bleekeri	One of the most abundant of the different types of minnow-sized fishes (Pla 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 as Pla som (ปลาส้ม) or boiled in Tom yam.
	Pla thapthim	ปลาทับทิม	Red hybrid of Oreochromis niloticus	The red-hybrid Oreochromis niloticus is known as Pla Thapthim "pomegranate fish". They are bred in local fish farms.
	Pla thu	ปลาทู	Processed mackerel	Steamed and salted Shortbodied or Indian mackerel. Usually eaten with Nam phrik kapi (a chili and shrimp paste dip) 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[18]	Highly appreciated relatively large crab, featuring in standard dishes as Pu ma phat ton hom (Thai: ปูม้าผัดต้นหอม; Blue crab stir-fried with spring onions), among others.
	Pu na	ปูนา	Rice field crabs[19]	When pickled they are most often called pu dong (pickled crab; Thai: ปูดอง), or less often pu khem (salted crab; Thai: ปูเค็ม), and frequently used in papaya salad or as the main ingredient in yam 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.

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 bimaculatus and Teleogryllus testaceus or, as shown in the image, the introduced Acheta domesticus. Although all three species are farmed commercially, it is Acheta domesticus that is more popular due to its superior taste and texture.[20][21] Crickets are most commonly eaten deep-fried as a snack.
	Khai mot daeng	ไข่มด	Oecophylla spp.	Although known as 'eggs' in Thai, these are the larvae of the weaver ant. They can 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, this giant water bug has a strong taste and smell which, according to some, comes close to that of ripe gorgonzola. It is normally eaten deep-fried as a snack or used to make a famous chilli dip called nam phrik maengda.
	Non mai phai	หนอนไม้ไผ่	Omphisa fuscidentalis	Known as "bamboo worms" in Thailand, these caterpillars live inside certain bamboos in northern Thailand. They are most often eaten deep-fried. Due to their appearance, they are often also called rot duan, meaning "express train".

Miscellanea

Image	Thai name	Thai script	English name	Description and use
	Bai tong/Bai kluai	ใบตอง/ใบกล้วย	Banana leaf	When used as a way of wrapping food, it is known as bai tong (ใบตอง). When used for steaming dishes such as Ho 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 in Buddhist offerings.

See also

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

References

Further reading

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

External links

Wikimedia Commons has media related to Cuisine of Thailand.

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