The Spices of Thai Food

Thai cuisine is celebrated worldwide for its complex flavours and wonderful aromas. Central to this are the spices that give the food its distinctive character. From the bustling streets of Bangkok to some amazing restaurants here in the UK, Thai has certainly gone worldwide over the last 50 years.

Here we take a look at the main spices used in the cooking at our Thai restaurants, and their role in some of its most loved dishes.

Galangal (Kha)

Often mistaken for ginger, galangal is an indispensable spice in Thai cuisine because of its sharp, citrusy flavour. It is a key ingredient in many curry pastes and is prominently featured in soups like Tom Yum and Tom Kha Gai.

Galangal’s unique taste and aroma cannot be substituted with ginger, as it brings a distinctively Thai flavour to dishes.

Lemongrass (Takrai)

Lemongrass, with its lemony scent, is another important spice in Thai cooking. More widely available in supermarkets nowadays than galangal, it is used both fresh and dried to infuse curries, soups, and salads with its aromatic flavour.

Lemongrass is used in dishes such as Tom Yum soup and various curry pastes, providing that distinctive Thai flavour.

Kaffir Lime Leaves (Bai Makrut)

Kaffir lime leaves are highly aromatic and lend much more citrus flavour to dishes. They are used whole in curries and soups or finely shredded in salads. The leaves have a distinctive taste that is immediately recognizable in dishes like Green and Panang Curry, elevating them with a fragrant, tangy flavour.

Thai Basil (Horapa)

Thai basil differs from its Mediterranean counterpart by having a spicier, slightly aniseed flavour. It is a crucial component in many stir-fries, such as Pad Kra Pao (basil stir-fry), and curries, where it adds a fresh, peppery essence.

Thai basil’s robust flavour stands up to cooking better than sweet basil, making it a favourite in the Thai culinary repertoire. It’s also another herb that is more readily available in supermarkets nowadays.

Coriander (Pak Chi)

Coriander, as in Indian cooking, is used for Thai dishes. Cooking uses the whole plant including leaves, stems, and even roots. The leaves can also be used as a garnish or mixed into salads for a burst of fresh flavour.

The roots are pounded into curry pastes to add depth and earthiness. Coriander seeds, too, are ground and used in spice blends, contributing a lemony, slightly floral taste to dishes.

Cumin (Yira)

Cumin is not traditionally Thai but has been embraced by the cuisine, especially in Muslim and southern Thai dishes. It adds a warm, earthy note to curry pastes and is a key spice in Massaman Curry, giving the dish its characteristic richness. It also has some notable health benefits such as improving digestion and potentially combatting diabetes.

Turmeric (Khamin)

Turmeric provides a bright yellow hue and a warm, slightly bitter flavour in Thai dishes. It is commonly used in Southern Thai cuisine, where it features prominently in curries and rice dishes. You won’t be surprised to learn that turmeric gives Yellow Curry its signature colour.

These spices form the backbone of Thai cooking, each playing a vital role in creating the harmonious flavours that this amazing food is known for. In our Thai restaurants across the Lake District, our chefs use these spices to bring authentic Thai tastes to the table, allowing diners to experience the true essence of Thai cuisine.