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Welcome \ Travel \
Thai Cuisine
Glossary
Ingredients
Shallots
(Hom Lek or Hom Daeng)
Galangal or Galanga
(Kha)
Spring Onion or Scallions
(Ton Hom)
Garlic
(Kratiem)
Sweet Basil
(Bai Horapha)
Ginger
(Khing)
Tamarind
( Makham )
Five-spice Powder
(Krueng Phalo)
Limes
(Manao)
Rice
(Khao)
Mint
(Sa-Ra-Naei)
Shrimp Paste
(Ga-pi)
Turmeric Root
(Kha-Min)
Dried Shrimp
(Kung Hang)
Onion
(Hom Hua Yai)
Fish Sauce
(Nam Pla)
Pepper
(Phrik Thai)
Mung Bean Noodles
(Woon Sen)
Plate Brush Egg Plant
(Ma Khera Puang)
Rice Noodles
(Sen Guay Teow)
Hairy Basil
(Bai Mang Luk)
Thai Spaghetti
(Khanom Jeen)
Holy Basil / Sacred Basil
(Bai Kaphrao)
Tofu
(Tao-Hoo)
Kaffir Lime
(Ma Krud)
Curry Paste
(Phrik Gaeng)
Lemon Grass
(Ta-Khrai)
Oyster Sauce
(Sauce Hoy Nang Rom)
Lesser Ginger
(Krachai)
Coconut Milk
(Nam Ga-thi)
Chili
(phrik)
Fermented Whole Soybeans
(Tao-jiaw)
Coriander or Cilantro
(Phak Chi)
Thai Fruits
Banana
(Gluai)
Pineapple
(Sup-pa-rod)
Coconut
(Ma-phrao)
Pomegranate
(Thab-thim)
Custard apple
(Noy-nah)
Pomelo
(Som-O)
Durian
Rambutan
(Ngoh)
Guava
(Farang)
Roseapple
(Chom-pu)
Jackfruit
(Kha-nun)
Salak
(Ra-kam)
Langsat
(Lang-sad) and Longgong
Santol
(Ga-ton)
Mango
(Ma-muang)
Sapodilla
(La-mud)
Mangosteen
(Mang Kud)
Star fruit
(Ma-fueng)
Melon
(Tang Thai)
Water Chestnut
(Haew)
Papaya
(Ma-la-kor)
Watermelon
(Tang Mo)
Check our
featured Thai cuisine index
before planning your next trip.
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