Baan Boon Houses in Ban Tai at Koh Pha-ngan

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Herbs and Spices | Part 1

  • Basilikum: In Thailand there are three different varieties of basil, which are grouped under the generic term "sweet basil": Bai Horapha, Bai Grapau und Bai Manglak. Bai horapha is the most common. It is more aromatic than our basil and smells slightly of anise. Bai Grapau has reddish stems and leaves, is especially spicy and smells slightly tart. Bai Manglak has slightly hairy leaves and is scattered abundantly over curries, salads and soups.
  • Tip:
    Plant different basil varieties seeds yourself. There are in Asia shops or in the seed mail order.

  • Chilli peppers are an essential ingredient of Thai cuisine. They are used fresh or dried. The species diversity is large, the small varieties are the sharpest. Fresh chili peppers are pitted prior to use, then cut into thin rings or stripes. Dried chillies are ground with the seeds or soaked in hot water for 10-20 minutes. Caution: Do not bring in the processing of chillies hands to the eyes and mucous membranes. Wash hands thoroughly or equal to work with rubber gloves.
  • Tip:
    Who does not like so sharply reduces the amount specified in the chili recipes. As in the nuclei of most of the pungency is located, also helps coring the peppers.

  • Galangal is also called Thai ginger or Laos ginger. The yellowish tuber with pink side shoots one of the ginger family. It tastes a little strict and harsh.

  • Fresh Ginger is indispensable in Thai cuisine. Thick, juicy tubers guarantee freshness. For desserts is crystallized ginger is.
  • Tip:
    Ginger keeps for 2-3 weeks in a damp cloth wrapped in a freezer. Time it remains covered with sand and occasionally moistened in a flower pot.

  • Fragrant jasmine flowers are made into an essence that is used to flavor desserts. Jasmine essence, there are shops in Asia. Alternatively, can use rose water, which is available in pharmacies.

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