Thai Food

Author: Kazama T.
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Thai Herb are often used in Thai food such as Chili (Prik), Mint (Saranae), Shallot (Hom Daeng), Galanga (Kha), Lemon Grass (Ta Krai), Lime (Ma Now), Garlic (KraTieam), Ginger (Khing), Basil (Kraprao and Horapa) and etc. Thai food is also the food that control six balance fundamental flavors in every dishes. The six fundamental flavors in Thai food are salty, sweet, sour, spicy, bitter, and oily
Salty – Salty in thai food mostly used fish sauce (Nam Pla in Thai). Fish sauce in one of important ingredient in Thai food. Moreover in every meal of Thai people. There is a small bowl of fish sauce included. Anyway Thai food use the other souce for salty, too such as salt or soy sauce.
Sweet – In cooking the sweet in thai food. Mostly sweet in thai food come from sugar (Namtal in thai). There are also many kind of sugar in Thai food, such as brown sugar, coconut palm sugar, jaggery and palm sugar in the form of cakes.
Sour – In Thai food, Sour are from vinegar, lime juice. There are also the ingredient that are not in any foods like tamarine vinegar, citrus hystrix juice, sour orange juice and the sour flavor from tamarine leaf, garcina, garcina leaf and acacia leaf. All these sour flavors are in thai food only.
Hot (spicy) – The spicy flavor in Thai food is very hot, Mostly come from Capsicum frutescents.
Oily – Most curry thai food used coconut cream for oily flavor. Oily in thai foods also come from other vegetable oil or fat.
Bitter – Come from animal entrails and some leaf. Thai people believe that the bitter flavor food have the effect of medicine.About the AuthorKazama is the writer of http://www.feelthailand.com
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