Use: Tom Yam, Tamkha, and all kinds of Thai curry contain kaffir lime leaves

Method of Preparation: The leaves must be torn or shredded to let out the aroma. The torn or shredded bai makrood should be added last to the cooked ingredients.

Lime มะนาว<Ma-Nao>
        Also called lemon, it is a small spherical fruit which is green or yellow in color.
         Used principally as a garnish for fish and main dishes, lime is also freshly squeezed and mixed with water and sugar syrups as beverages. Limes are ingredient s in Yam, Tom Yam and Kaeng Som.
         Method of Preparation: Squeeze limes for lime juice and add lime juice to food as desired.

Turmeric ขมิ้น<Kha min>
      Use: Turmeric (KHA-MIN) is bright orange roots used for the coloring in yellow curries and several oriental-styled dishes such as Ngob Pla, Ngob Kung, Kgob Moo, Kaeng Som and Kaeng Luang. White turmeric, a different type, is used as a raw vegetable and resembles ginger.
      Medicinal Properties: Relieves flatulence, indigestion, and muscle strain, regulates menstruation,

Thai ginsengs กระชาย<kra chai>
     A type of ginger it is always added to fish curries and used it a lot in fish dishes and sometimes used as a raw vegetable after peeling. 

Sweet Basilใบโหระพา<Bai Horapa>
       The most commonly used and has a slight aniseed flavors and a reddish purple color. It has a taste reminiscent of anise. Sweet basil has a strong exotic scent.
       Use: All kinds of Thai curries and some pan fried dishes. Horapa can be used fresh in salads and as an accompanying vegetable for regional dishes.
       Method of Preparation: Add to the cooked dishes just before removing from the heat. Horapa provides full fragrance while heated but not overcooked.

Holy Basil ใบกระเพรา<Bai Kra pao>
      A spicy flavor only released when cooked. Holy basil is different from sweet basil. It is used in fish beef and chicken dishes.
      Medicinal Properties: Relieves flatulence and indigestion, helps release phlegm. 

Lemon Basil ใบแมงลัก<Bai mangluk>
       It is a bright light green plant with a tangy taste and often sprinkled over some Thai curries and salads.
       Use: Gang Liang (spicy vegetable soup) and regional clear vegetable soup contain Mangrak leaves. This kind of basil can be used fresh to accompany Thai hot sauces: Namya, Namprik.
       Method of Preparation: Mangrak is best while fresh. It is should be added last as ingredient to the soup just before removing from the heat.

Fresh hot Chili Peppers พริกขี้หนู <Prik Kee Noo>
     Several varieties are available in Thailand. They vary in size and colors, but all are spicy. They are used for flavoring.
          Use: Hot chili peppers give the uniquely hot taste and aroma of Thai cooking. It is the star ingredient of most dishes. Almost every dish will taste better with a small addition of these tiny hot chili peppers. Tom Yam and Tom Kha cannot be made without them.

Shallotsหัวหอม<Hua Hom >
          Shallots are ingredients of all kinds of curry pastes, hot sauces and salads. Method of Preparation: Ground in curry pastes or sauces, cut up finely in salads and pan-fried dishes.

Garlic กระเทียม <Gratium>

The clove as well as the entire bulb is used for cooking. Thailand is literally over-flowing with garlic. Almost all Thai dishes - soups, curries, salads, sauces and pan-fried dishes – contain garlic.

Garlic is ground in curry paste, crushed in salad dressings, or chopped and fried before adding to other ingredients in pan fried dishes.

Cumin ยี่หร่า<Jeera >

Cumin give slightly sweet tastes and similar aromas, but the seeds of Caraway are bigger in size while Cumin has better and stronger adores and is spicier. Add to curry paste and meat dishes such as Stay, roasted chicken, roasted beef, soup, sausages.

Cardamom กระวาน <Krawan>

Cardamom is in a lotus flower-like small round shape and white color with soft shells. Cardamom seeds are black, have good aroma like lemon and taste little spicy and bitter sweet. Dried cardamom leaves are brown. Use: Cardamom is an important ingredient of several Thai dishes such as Masaman and beef curry.

Cloves ก้านพลู<Kanphlu>

Roasted cloves with sweet aroma and spicy taste, either as grounded cloves or whole cloves are used in several kinds of Thai soup (Kaeng), desserts and beverages. They can also used as garnish. In Indonesia, cloves are mixed with tobacco in the tobacco industry.

Cinnamon อบเชย<Obchoey>

Cinnamon is the dried bark of various laurel trees in the cinnamomun family.

Use: Cinnamon can be used as spice both in main dishes and desserts. Cinnamon must be roasted or grilled before use for sweet and tender aroma. It can be used either as whole sticks or as ground spice.

Coriander Seedsลูกผักชี<Luk Phakshee>

Luk Phakshee (Coriander Seeds) Coriander seeds are small and white or pale brown and taste fizzy like licorice. Coriander leaves smell and taste better.