List of Thai ingredients
Introduction Some of the ingredients for Thai red curry: lemongrass, galangal, kaffir lime leaves, shallots, garlic, and dried red chilliesThis is a list of ingredients found in Thai cuisine.
Herbs and spices ===Fresh herbs and spices===ImageThai nameThai scriptEnglish nameDescription and use70pxBai bua bokใบบัวบกCentella asiatica  Indian pennywortUsually made into iced drink.70pxBai toeiใบเตยPandan ''or'' screwpine leavesThis 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 fish70pxBai yanangใบย่านาง''Tiliacora triandra'' Leaves used in the preparation of ''kaeng no mai som'' (), sometimes called ''kaeng lao'' ().70pxKuichaiกุยช่าย''Allium tuberosum''  Chinese chivesCloser 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. 70pxHoraphaโหระพาThai sweet basilA 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.70pxKhaข่าGalangalThe perfume-like scent and flavour of the galangal root is characteristic for many Thai curries and spicy soups.70pxKhaminขมิ้นTurmericThis yellow coloured root is often used in dishes of Muslim/Southern Thai origin and in Northern Thailand for Northern style curries.70pxKhingขิงGingerEither 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.70pxKrachaiกระชายFingerrootThis root has a slightly medicinal flavour and is used in certain fish dishes and curries.70px KaphraoกะเพราHoly basilHoly basil has a distinctive scent of clove and reddish tipped leaves. It is used, for instance, in the well-known Phat kaphrao (minced meat fried with holy basil).70pxKrathiamกระเทียมGarlicBesides 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 leg served on rice) or as one of the ingredients for dishes such as Miang kham.70pxMaenglakแมงลักLemon basilThe leaves are used in certain curries. It is also indispensable with ''khanom chin namya''. The seeds resemble frog's eggs when soaked in water and are used in sweet desserts.70pxPhak chiผักชีCoriander/cilantro leavesThe leaves are seen often as a garnish with many Thai dishes. It is indispensable for ''tom yam soup''.70pxPhak chi farangผักชีฝรั่งCulantroA 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.70pxPhak chi laoผักชีลาวDillFresh 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.70pxPhak phaiผักไผ่Vietnamese corianderThe ''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.70pxPhrik chi faพริกชี้ฟ้าChilli 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.70pxPhrik khi nuพริกขี้หนูBird's eye chilliThis small chilli is one of the spiciest and used extensively in Thai cooking. The Thai name literally translates to "mouse-dropping chilli"70pxPhrik khi nu suanพริกขี้หนูสวนGarden mouse dropping chilliThis variety of the ''phrik khi nu'' is even smaller and even more spicy.70pxPhrik thai onพริกไทยอ่อนFresh peppercornsThai cuisine often uses fresh (green) peppercorns in stir fried dishes and in certain curries such as ''kaeng pa'' (so-called ''jungle curry'').70pxPhrik yuak; phrik wanพริกหยวก; พริกหวานWax pepper; sweet pepper; bell pepperVery large, mild tasting pale-green peppers which can be found in certain stir fried dishes or deep fried stuffed with, for instance, pork.70pxRak phak chiรากผักชีcoriander/cilantro rootThe roots of the coriandrum sativum are often used in curry pastes and certain soups such as ''tom yam kung''.70pxSaranaeสะระแหน่SpearmintUsed in many Thai salads and sometimes as a way to suppress the 'muddy' taste of certain fish when steamed.70pxTakhraiตะไคร้Lemon grassUsed extensively in many Thai dishes such as curries, spicy soups and salads.MakrutมะกรูดMakrut lime, kaffir lime, Thai limeCitrus hystrix. The leaves in particular are widely used.===Dried herbs and spices===ImageThai nameThai scriptEnglish nameDescription and use70pxDipliดีปลีLong pepperThe dried spice is used in many northern Thai dishes for its heat and flavour. It is most famously used in northern Thai lap.70pxDok ngio, dok ngiaoดอกงิ้ว, ดอกเงี้ยว''Bombax ceiba ''Cotton tree flowersThe dried flowers of the ''Bombax ceiba'' tree, they are used in northern Thai dishes such as ''nam ngiao''.70pxKanphluกานพลูClovesUsed in certain meat dishes, most notably in ''matsaman'' curry.70pxLuk chan thetลูกจันทน์เทศNutmeg nutUsed in certain Indian style curries, most notably in ''matsaman'' curry.70pxMakhwaenมะแขว่น''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.70pxNgaงาSesame seedThe 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'' ().70pxOpchoeiอบเชยCassia cinnamonUsed in certain meat dishes, most notably in ''matsaman'' curry.Phong kariผงกะหรี่Curry powderThai 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 phong kari''.Phong phaloผงพะโล้Five-spice powderThe Chinese five-spice powder is used mainly in Thai-Chinese dishes such as ''mu phalo'' (pork stewed in soy sauce, )70pxPhrik haengพริกแห้งDried chilliesDried 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.70pxPhrik lap พริกลาบAn 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.70pxPhrik ponพริกป่นCrushed 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.70pxPhrik thai damพริกไทยดำBlack pepper70pxPhrik thai (phrik thai khao)พริกไทย (พริกไทยขาว)White pepper70pxThian khao plueakเทียนข้าวเปลือกFennel seedsMost often used as one of the spices in northern Thai ''phrik larb/lap''.
Pastes, sauces and condiments ImageThai nameThai scriptEnglish nameDescription and use70pxKapiกะปิThai shrimp pasteFermented 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''.70pxKhrueang kaengเครื่องแกงThai curry pasteLiterally 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.70pxPla raปลาร้าSalt fermented fish sauceAlso 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 ''pla daek''.70pxTaochiaoเต้าเจี้ยวYellow soybean pasteYellow 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.70pxThua naoถั่วเน่าDried soybean disksMade 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 ImageThai nameThai scriptEnglish nameDescription and use70pxBai poใบปอ''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.70pxBai yoใบยอNoni leavesLeaves are cooked with coconut milk in ''kaeng bai yo''.70pxBuap homบวบหอม''Luffa aegyptiaca''Used in stir-fries, in curries and in ''kaeng'' type soups.70pxBuap liamบวบเหลี่ยม''Luffa acutangula'' Used in stir-fries and in ''kaeng'' type soups.70pxChaphluชะพลู, ช้าพลู''Piper sarmentosum''This leaf is used raw as a wrapper for the Thai dish Miang kham.70pxFak thongฟักทองKabochaUsed in curries, stir-fries, soups, salads and sweets.70pxHom daengหอมแดงShallotShallots, 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''.70pxKalam pliกะหล่ำปลีWhite cabbageIn 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.70pxKhanaengแขนงCabbage sproutsThe 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". They resemble and taste somewhat like brussels sprouts. It is often eaten stir-fried with, for instance, pork.70pxKhilekขี้เหล็ก''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).70pxKrachiapกระเจี๊ยบOkraIt is usually served blanched or raw together with a ''nam phrik'' (chilli dip), but it may be also served slightly barbecued or used in curries and stir-fried dishes.70px Makhuea phuangมะเขือพวงPea eggplantThis 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.70pxMakhuea proมะเขือเปราะThai eggplantAbout 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).70pxMakhuea thetมะเขือเทศTomatoLiterally 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''.70pxMaraมะระBitter melon ''or'' bitter gourdThe small variety is most often eaten raw with ''nam phrik''. Popular is ''tom chuet mara'' (): bitter gourd in a clear broth, often stuffed with minced pork.70pxMarumมะรุมDrumstick 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.70pxNo maiหน่อไม้Bamboo shootUsed in stir-fried dishes and Thai curries.70pxNo mai farangหน่อไม้ฝรั่งGreen asparagus.Literally meaning "European bamboo shoot", green asparagus is used mainly in vegetable stir-fries.70pxPhak bungผักบุ้งMorning-glory ''or'' water spinachThe 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''.70pxPhak chi lomผักชีล้อม   ''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''.70pxPhak kat hongteผักกาดฮ่องเต้Bok choyUsed 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'' (), ''phak kwangtung hongte'' (), and ''phak kwangtung Hong Kong'' (). ''Hongte'', derived from the Chinese Hokkien dialect, means "Emperor (of China)", and ''kwangtung'' 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.70pxPhak kat khaoผักกาดขาวChinese cabbageLiterally "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. ''70pxPhak kat khiaoผักกาดเขียวMustard greensLiterally "green cabbage", it is often eaten in soups and stir-fried dishes.70pxPhak khanaผักคะน้าChinese broccoli ''or'' Kai-lanMostly eaten stir-fried with oyster sauce.70pxPhak khayaengผักแขยง''Limnophila aromatica''Eaten raw with ''nam phrik''. Popular in Isan.70pxPhak khomผักขม, ผักโขม''Amaranthus spp. ''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'' ()70pxPhak krachet ผักกระเฉดWater mimosaUsually eaten raw with ''nam phrik''. Popular in Isan.70pxPhak krathinผักกระถิน''Leucaena leucocephala''Tender shoots and seedpods are eaten raw with ''nam phrik''.70px Phak kwangtungผักกวางตุ้งChoy sumLiterally "Guangdong greens", it is often eaten in soups and stir-fried dishes.70pxPhak plangผักปลัง''Basella alba''Eaten in stir fries and curries such as ''kaeng liang''.70pxPhak sianผักเสี้ยนSpider plantThe leaves are a popular food item fermented with rice water as ''phak sian dong'' pickle.70pxPhak waenผักแว่น''Marsilea crenata''Eaten raw with ''nam phrik''. Popular in Isan.70pxPhak wanผักหวาน''Melientha suavis''Used in soups, mainly the sour soup of the ''kaeng'' type.70pxRiang  เหรียงTree beanThe young pods are edible.70pxSato khao สะตอข้าว   Stink beanThe seeds of the ''Parkia speciosa'' (inside the pods) are usually eaten in stir fries.70pxTaengkwaแตงกวาCucumberTypical Thai cucumbers are small. Eaten raw with ''nam phrik'' or as a ''som tam'' ingredient.70pxTalapat ruesiตาลปัตรฤๅษี''Limnocharis flava''Eaten in soups, curries, stir-fries as well as grilled. Popular in Isan. It is also known as ''phak phai'' (), not to be confused with ''phak phai'' () ''Persicaria odorata'', another type of edible leaf.70pxThua fak yaoถั่วฝักยาวYardlong beansA 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).70pxThua ngokถั่วงอกBean sproutsIt 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 serving70pxThua phuถั่วพูWinged beanOften eaten raw with ''nam phrik''.70pxThua raeถั่วแระSoybeanPods are boiled and seeds are eaten as a snack with salt.
Roots ImageThai nameThai scriptEnglish nameDescription and use70pxMan kaeoมันแกวJicamaThis tuberous root is mostly eaten raw with sugar, as if it was a fruit.70pxMan sampalangมันสำปะหลังCassavaA popular traditional cassava-based dish is ''chueam'' (), a candied starchy dessert. The tubers are also used for making tapioca pearls used in desserts and drinks.70pxMan thetมันเทศSweet potato''Man thet'' (literally meaning "foreign tuber") is popularly also known as ''man daeng'' (; "red tuber"); boiled pieces are eaten as a snack or used as an ingredient for desserts.70pxPhueakเผือกTaroUsually boiled pieces are an ingredient of a variety of desserts. Slices of deep fried taro are also popular as a snack.70pxRak buaรากบัวLotus root
Flowers and tree leaves ImageThai nameThai scriptEnglish nameDescription and use70pxBai makokใบมะกอก''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 fruits of this tree are also eaten.70px Cha-omชะอม''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.70px Chiknam, kradonจิกน้ำ, กระโดน''Barringtonia acutangula''Shoots, young leaves and flowers of the tree are eaten raw with ''nam phrik''. Popular in Isan.70pxDalaดาหลา''Etlingera elatior''Can be eaten in ''yam'' preparations, said to have medicinal value as well.70pxDok anchanดอกอัญชัน''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''.70pxDok khaeดอกแค''Sesbania grandiflora''The flowers of the Sesbania grandiflora are often eaten steamed with ''nam phrik'' or used in certain curries such as ''kaeng som''.70pxDok khae thaleดอกแคทะเล''Dolichandrone spathacea''The flowers are usually eaten sauteed or in ''kaeng som''.70pxDok khae hua muดอกแคหัวหมู''Markhamia stipulata''Often confused with ''dok khae thale'', as both are also known as ''dok khae pa''. The flowers are usually eaten sauteed or in ''kaeng som''.70pxDok salitดอกสลิด''Telosma cordata''Mostly either boiled and eaten with ''nam phrik'' or stir-fried in ''phat dok salit''.70pxDok sanoดอกโสน''Sesbania bispinosa''These small yellow flowers are eaten stir-fried, in omelette or in sweets such as in ''khanom dok sano''.70pxHua pliหัวปลีBanana flowerBanana 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 hua pli''. The taste of the steamed flowers is somewhat similar to that of artichokes.70pxLep khrutเล็บครุฑ''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.70pxPhak liangผักเหลียงMelinjoCommonly made into an omelet. Associated with Southern Thai cuisine.70pxPhak lueatผักเลือด''Ficus virens''The young, slightly bitter leaves of the ''Ficus virens'' are used boiled in certain Northern Thai curries.70pxPhekaเพกา''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''.70pxSadaoสะเดาNeem treeThe leaves and flowers of the neem tree (''Azadirachta indica'') are eaten blanched, often with ''nam phrik''.70pxThonglangทองหลาง''Erythrina fusca''This leaf is used raw as a wrapper for the Thai dish Miang kham.
Edible fungi and algae ImageThai nameThai scriptEnglish nameDescription and use70pxHet fangเห็ดฟาง (means 'straw mushroom') Straw mushroom, Volvariella volvaceaAgricultural fungus (widely) Mostly as a kind of vegetable in any soups and curries include ''tom yam'', ''kaeng pa'', ''kaeng liang'', and in several stir fried dishes include ''phat phak ruam''. 70pxHet homเห็ดหอม (means 'odoriferous mushroom') Shiitake, ''Lentinula edodes'' Agricultural fungus (widely) Mostly as a kind of vegetable in any clear soups or any stir-fried dishes. 70pxHet hu nuเห็ดหูหนู (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. 70pxHet hu nu khaoเห็ดหูหนูขาว (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. 70px Het khraeng, het tin tukkae เห็ดแครง (means 'cockle-shell mushroom'), เห็ดตีนตุ๊กแก (means 'gecko-feet mushroom') Split gill fungus, ''Schizophyllum commune''  Agricultural & Natural fungus 70pxHet khem thongเห็ดเข็มทอง (means 'golden needle mushroom') Golden needle mushroom, Enokitake, ''Flammulina velutipes''Agricultural fungus (widely) Mostly as a kind of vegetable in any clear soups 70px Het khingเห็ดขิง (means 'ginger mushroom') Blancaccio, ''Lactifluus piperatus'' Natural fungus 70pxHet khon khaoเห็ดขอนขาว (means 'white wood mushroom') ''Lentinus squarrosulus'' Agricultural & Natural fungus 70pxHet ko daeng, het daengเห็ดก่อแดง (means 'red mushroom of Ko tree, Sterculia monosperma'), เห็ดแดง (means 'red mushroom') Rosy russula, ''Russula lepida'' Natural fungus 70pxHet nang faเห็ดนางฟ้า (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 include ''tom kha kai'', ''kaeng pa''. 70pxHet nang romเห็ดนางรม (means 'oysters mushroom') Oyster Mushroom, ''Pleurotus pulmonarius'' Agricultural fungus (widely) Mostly as a kind of vegetable in any soups. 70pxHet pluak, het khonเห็ดปลวก (means 'termite mushroom'), เห็ดโคนTermite mushroom, ''Termitomyces fuliginosus'' Heim Agricultural & Natural fungus 70pxHet 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 70px Het pho, het thop เห็ดเผาะ, เห็ดถอบ Earthstar Puffball, ''Astraeus hygrometricus'' Natural fungus 70pxHet tap tao, het namphueng, het phuengเห็ดตับเต่า, เห็ดน้ำผึ้ง (means 'honey mushroom'), เห็ดผึ้ง  Salmon gum mushroom, ''Phlebopus marginatus'' (Synonyms: ''Phlebopus portentosus'') Natural fungus 70px Het yuea phai, het rang hae เห็ดเยื่อไผ่, เห็ดร่างแห Bamboo mushroom, ''Dictyophora indusiata'' Agricultural fungus Mostly used in ''tom yuea phai''.
Fruits and nuts ImageThai nameThai scriptEnglish nameDescription and use70pxChomphuชมพู่Rose apple70pxFarangฝรั่งGuava70pxKaeo mangkonแก้วมังกรDragonfruitThere are two varieties in the market, one is white inside, the other dark purple.70pxKaolat thaiเกาลัดไทย   Thai ChestnutUsually eaten boiled or steamed. The nut is smoother than a common chestnut.70pxKhanunขนุนJackfruitAll 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''.70pxKluaiกล้วยBananaTraditionally eaten mainly while green and unripe, steamed, grilled or fried. Also eaten ripe as a fruit.70pxKrachapกระจับ   Water caltropAlso known as water chestnut. It should be eaten boiled because it can be a carrier of fasciolopsiasis.70pxKrachiap priaoกระเจี๊ยบเปรี้ยวRoselleThe calyxes are used to make ''nam krachiap'', a popular refreshing drink.70pxKrathonกระท้อนSantolUsed 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) and santol and prawn Thai curries (แกงคั่วกระท้อนกุ้ง).70pxLamutละมุดSapodilla70pxLamyaiลำไยLongan70pxLongkongลองกองDuku70pxLuk nam nomลูกน้ำนมcaimito or cainitoDelicious 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.70pxMafaiมะไฟBurmese grape70pxMakhamมะขามTamarindThe pulp is used to give a pleasant sour taste to some soups, curries and ''phat thai''. Also used to make sweets and refreshing drinks.70pxMakham thetมะขามเทศMadras thornLess strongly flavoured than tamarind, which it resembles. Eaten as a fruit.70pxMakokมะกอก''Spondias mombin''Used as a secondary ingredient in ''som tam''. Also marinated.70pxMalakoมะละกอPapayaTraditionally eaten mainly while green and unripe as a main ingredient in ''som tam''.70pxMalet buaเมล็ดบัวLotus seedThe 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.70pxMamuangมะม่วงMangoOften eaten green and sour as an ingredient in salads and sauces, but also as a ripe fruit.70pxManaoมะนาวLimeIndispensable to Thai cuisine, it serves as the main ingredient for adding acidity to Thai dishes such as with ''tom yam'' and ''lap''. 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 pickled as ''manao dong''. MangkhutมังคุดMangosteen70pxMaphraoมะพร้าว   CoconutThe 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.70pxMaprangมะปราง''Bouea macrophylla''The seed is also edible.70pxMayomมะยม''Phyllanthus acidus''Can be used as a secondary ingredient in ''som tam''.70pxNgoเงาะRambutan70pxNoinaน้อยหน่าSugar-apple70pxPhutsaพุทราJujube70pxSalaสละSnake fruitThe taste of the fruit is somewhat musty, and somewhere in between dried bananas, jackfruit, and preserved dates. Some people mistakenly name ''sala'' as ''rakam'' (), which is another variety of snake fruit with a slightly more watery taste and a more spherical appearance.70pxSaowarotเสาวรสPassionfruitUsed to make refreshing drinks.70pxSapparotสับปะรดPineappleIt can also be used in cooking. In Ubon Ratchathani Province pineapple is used to make ''khem mak nat'' () fermented fish.70pxSom oส้มโอPomeloIn 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'' ().70pxTalingplingตะลิงปลิงBilimbiVery sour. Can be used instead of lime or tamarind in soups such as in ''tom yam''. Also eaten raw with sugar and chilli mixture.70pxThurianทุเรียนDurianOne 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 ImageThai nameThai scriptEnglish nameDescription and useBamiบะหมี่Egg noodlesSimilar 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.70pxKhanom chinขนมจีนThai rice vermicelliFresh 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.Khaoข้าวRiceThe 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".70pxKhao hom ข้าวหอมมะลิJasmine rice ''or'' Thai fragrant riceThis 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.70pxKhao niaoข้าวเหนียวGlutinous rice ''or'' sticky riceThe 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 damข้าวเหนียวดำBlack glutinous riceWith a nutty taste, it can be mixed together with steamed white rice and eaten with savoury dishes or served sweetened with coconut milk.Kuaitiaoก๋วยเตี๋ยวRice noodlesThe generic Thai word for rice noodles. The name comes from the Teochew dialect of Chinese, where the word ''kuaitiao'' literally means "cake strips". In Chinese it only designates the wide variety which in Thai is called ''kuaitiao sen yai'' (see ''shahe fen'').Paeng khao chaoแป้งข้าวเจ้าRice flourUsed mainly in desserts and as a thickening agentPaeng man sampalangแป้งมันสำปะหลังTapioca flourUsed mainly in desserts and as a thickening agent70pxSen lekเส้นเล็กNarrow rice noodleNarrow, flat rice noodles; used in such dishes as ''phat thai'' and in noodle soups. Its full name would be ''kuaitiao sen lek''.70pxSen miเส้นหมี่Rice vermicelli (thin)Similar to the Chinese rice vermicelli; used in noodle soups. Its full name is ''kuaitiao sen mi''.70pxSen yaiเส้นใหญ่Wide rice noodleWide, flat rice noodles, similar to the Chinese ''shahe fen''; used in dishes such as ''kuaitiao phat si-io'' and in noodle soups. Its full name is ''kuaitiao sen yai''.Wunsenวุ้นเส้นCellophane noodles ''or'' glass noodlesExtremely 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 ImageThai nameThai scriptEnglish nameDescription and use70pxKop na IndiaกบนาอินเดียIndian bullfrogFrog 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'').70pxUeng pak khuatอึ่งปากขวดBalloon FrogTraditionally considered a delicacy and eaten whole barbecued as ''ueng yang'' (อึ่งย่าง), but also deep-fried and in soups. Wild populations have been severely depleted.70pxMu yongหมูหย็องDried shredded porkEaten as a snack, more commonly as a topping in rice porridge, and as a topping on pastries
Fish and seafood ImageThai nameThai scriptEnglish nameDescription and use70pxHoi khraengหอยแครงBlood cockleEaten raw or blanched with a ''nam chim'' (spicy dipping sauce), or used blanched in a Thai salad.70pxHoi laiหอยลายUndulated VenusThis clam is highly appreciated in Thai cuisine; usually steamed, stir-fried or added to soups.70pxHoi malaeng phuหอยแมลงภู่Asian green musselUsually steamed or also boiled in soups.70pxKung haengกุ้งแห้งDried shrimpSalted and sun-dried, dried shrimp feature in many dishes and chilli pastes. They are often soaked in water before use.70pxKung kam kramกุ้งก้ามกรามGiant river prawnMostly bred in local fish farms. Boiled in ''tom yam'', grilled or fried.70pxKung khaoกุ้งขาวWhiteleg shrimpBred in local fish farms. Perhaps the most common shrimp currently used in ''tom yam kung''.70pxPla chonปลาช่อน''Channa striata''Usually eaten barbecued or steamed. It is the main fish used in the preparation of ''pla ra'' sauce.70pxPla daengปลาแดง''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.70pxPla dukปลาดุก''Clarias batrachus''Usually eaten barbecued, but also flaked and deep-fried in ''yam pla duk fu''.70pxPla kot khangปลากดคัง''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).70pxPla krahoปลากระโห้ Siamese giant carpHighly 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.70pxPla kraiปลากราย''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).70pxPla kaphong khaoปลากะพงขาวBarramundiPrepared 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.70pxPla kaphong daengปลากะพงแดงMangrove red snapper70pxPla lai naปลาไหลนาSwamp eelTraditional food item found in flooded ricefields. Usually eaten in ''tom yam''.70pxPla maปลาม้าBoeseman croakerA highly valued fish in Thai cuisine, nowadays it is rare and expensive owing to pollution and overfishing.70pxPla moปลาหมอClimbing perchCommon in the ricefield ecosystem. Eaten in curry or ''tom yam''.70pxPla namngoenปลาน้ำเงิน''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.70pxPla ninปลานิล''Oreochromis niloticus''Barbecued, boiled or fried. Especially popular rubbed with salt and barbecued. Nile Tilapia in Thailand are bred in local fish farms.70pxPla sai daengปลาทรายแดงOrnate threadfin breamIt is most often used deep-fried70pxPla salatปลาสลาดBronze FeatherbackDried and smoked it is the main ingredient of a type of ''nam phrik''70pxPla salitปลาสลิดSnakeskin gouramiUsually fried or barbecued.70pxPla sawaiปลาสวายIridescent sharkTraditionally boiled in ''tom yam'' or fermented with pineapple as ''khem mak nat''. Now often cut in fillets, battered and deep-fried.70pxPla sio aoปลาซิวอ้าว''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.70pxPla taphianปลาตะเพียนSilver BarbBred in local fish farms. Usually either pickled as ''pla som'' (ปลาส้ม) or boiled in ''tom yam''.70pxPla thapthimปลาทับทิมRed hybrid of ''Oreochromis niloticus''The red-hybrid ''Oreochromis niloticus'' is known as ''pla Thapthim'' ("pomegranate fish"). They are bred in local fish farms.70pxPla thuปลาทูProcessed mackerelSteamed and salted Shortbodied or Indian mackerel. Usually eaten with ''nam phrik kapi'' (a chili and shrimp paste dip) and leafy greens and vegetables.70pxPla yisokปลายี่สกJullien's Golden CarpOne of the most valued fishes in traditional Thai cuisine, nowadays it has become rare and expensive due to overfishing.70pxPu maปูม้าPortunus pelagicusHighly appreciated relatively large crab, featuring in standard dishes as ''pu ma phat ton hom'' (; Blue crab stir-fried with spring onions), among others.70pxPu naปูนาRice field crabsWhen pickled they are most often called ''pu dong'' (pickled crab; ), or less often ''pu khem'' (salted crab; ), and frequently used in ''papaya salad'' or as the main ingredient in ''yam pu dong'' (''yam''-style salad made with pickled crab).70pxMaeng da thaleแมงดาทะเลHorseshoe crabAvailable seasonal when they still carry their eggs. It's grilled and only the eggs are made into yam maeng da.70pxKang kaeoกั้งแก้วMantis shrimpUsually deep fried with garlic.70pxKang kradanกั้งกระดานFlathead lobsterUsually deep fried with garlic, grilled or steamed.
Insects ImageThai nameThai scriptEnglish nameDescription and use70pxChingritจิ้งหรีดCricketThe 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 most popular, due to its superior taste and texture. Crickets are most commonly eaten deep-fried as a snack.70pxKhai mot daeng ไข่มดแดง''Oecophylla smaragdina''Although known as 'eggs' in Thai, these are the pupae of the weaver ant. They may be used in salads, soups, curries and omelets. The taste is creamy and slightly lemony.70pxMalaeng 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 maeng da''.70pxMalaeng krachonแมลงกระชอนMole cricketCaptured in their burrows in the ricefields during the dry season. Valued as food in Isan.70px Non mai phaiหนอนไม้ไผ่''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 ImageThai nameThai scriptEnglish nameDescription and use70pxBai tong/bai kluaiใบตอง/ใบกล้วยBanana leafWhen 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.70pxBai buaใบบัวLotus leafUsed 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 *  Golden Mountain Brand sauces*  Healthy Boy Brand sauces*  Tiparos Brand fish sauce*  Thai food glossary at ''Clay's Kitchen''