List of Thai ingredients facts for kids

Some of the ingredients for Thai red curry: lemongrass, galangal, kaffir lime leaves, shallots, garlic, and dried red chillies

Thai food is famous all over the world for its amazing flavors! It uses a special mix of fresh herbs, spices, and other ingredients that make it taste so unique. This list will introduce you to some of the most important things you'll find in a Thai kitchen. Get ready to learn about the yummy building blocks of your favorite Thai dishes!

Herbs and Spices: The Flavor Makers

Thai cooking uses lots of fresh and dried herbs and spices to create its famous tastes. They add everything from a fresh, zesty kick to a warm, spicy heat.

Fresh Herbs and Spices

Image	Thai name	Thai script	English name	What it is and how it's used
	Bai toei	ใบเตย	Pandan or screwpine leaves	These leaves smell sweet and are used to flavor many Thai desserts and snacks. They also wrap chicken for a famous deep-fried dish called Kai ho bai toei.
	Kuichai	กุยช่าย	Allium tuberosum Chinese chives	These taste more like garlic than onions. They're used to season food and are often found in stir-fries like Pad Thai.
	Horapha	โหระพา	Thai sweet basil	This basil has a hint of anise flavor. It's a key ingredient in many Thai curries, like red and green curry, and is often served fresh on the side.
	Kha	ข่า	Galangal	This root has a unique, perfume-like smell and taste. It's a must-have in many Thai curries and spicy soups.
	Khamin	ขมิ้น	Turmeric	This yellow root is often used in dishes from Southern Thailand and in Northern Thai curries, giving them a bright color.
	Khing	ขิง	Ginger	Ginger can be served fresh with dishes like miang kham, or used in stir-fried dishes that have Chinese influences.
	Krachai	กระชาย	Fingerroot	This root has a slightly herbal taste. It's used in some fish dishes and curries.
	Kaphrao	กะเพรา	Holy basil	Holy basil smells a bit like clove. It's famous for being used in Phat kaphrao, a popular stir-fried minced meat dish.
	Krathiam	กระเทียม	Garlic	Garlic is used in many ways: cooked, fried, or raw in dips and salad dressings. It's also served fresh with dishes like Khao kha mu.
	Phak chi	ผักชี	Coriander/cilantro leaves	You'll often see these leaves as a garnish on Thai dishes. They are super important for tom yam soup.
	Phak chi farang	ผักชีฝรั่ง	Culantro	This herb is often found in spicy soups and Northern Thai curries. Its name means "European coriander."
	Phrik chi fa	พริกชี้ฟ้า	Chilli spur pepper	This is a medium-sized chili, not as spicy as the phrik khi nu. It's often added to stir-fries and curries as a vegetable. It can be red, yellow, or green.
	Phrik khi nu	พริกขี้หนู	Bird's eye chilli	This small chili is one of the spiciest and is used a lot in Thai cooking. Its Thai name means "mouse-dropping chili"!
	Phrik thai on	พริกไทยอ่อน	Fresh peppercorns	Thai food often uses fresh (green) peppercorns in stir-fried dishes and certain curries, like kaeng pa (also known as jungle curry).
	Rak phak chi	รากผักชี	coriander/cilantro root	The roots of the coriander plant are often used in curry pastes and soups like tom yam kung.
	Saranae	สะระแหน่	Spearmint	Used in many Thai salads and sometimes to make fish taste less "muddy" when steamed.
	Takhrai	ตะไคร้	Lemon grass	Used a lot in Thai dishes like curries, spicy soups, and salads. It adds a fresh, lemony flavor.
	Makrut	มะกรูด	Makrut lime, kaffir lime, Thai lime	The leaves of this citrus fruit are widely used for their strong, unique flavor in many Thai dishes.

Dried Herbs and Spices

Image	Thai name	Thai script	English name	What it is and how it's used
	Kanphlu	กานพลู	Cloves	Used in certain meat dishes, especially in matsaman curry.
	Luk chan thet	ลูกจันทน์เทศ	Nutmeg nut	Used in some Indian-style curries, like matsaman curry.
	Nga	งา	Sesame seed	Sesame seeds (black and white) are mainly used whole in deep-fried desserts like thong muan.
	Opchoei	อบเชย	Cassia cinnamon	Used in certain meat dishes, especially in matsaman curry.
	Phong kari	ผงกะหรี่	Curry powder	Thai curries usually use fresh pastes. Curry powder is only for some Indian-influenced curries or stir-fried dishes.
	Phrik haeng	พริกแห้ง	Dried chillies	Dried chillies are used in many ways: ground into flakes, in curry pastes, in chili pastes, or deep-fried and served whole.
	Phrik pon	พริกป่น	Crushed dried chillies	Used a lot in Thai cooking, for example, in lap salads and for making dipping sauces. It's also a common topping for noodle soups.

Pastes, Sauces, and Condiments: The Secret Sauces

These ingredients are super important for giving Thai food its deep, rich flavors. They often involve fermentation, which means they have a strong, unique taste!

Image	Thai name	Thai script	English name	What it is and how it's used
	Kapi	กะปิ	Thai shrimp paste	This is made from fermented ground shrimp and salt. It has a strong smell but is key for red curry paste and the famous chili paste called nam phrik kapi.
	Khrueang kaeng	เครื่องแกง	Thai curry paste	This means "curry ingredients." Thai curry pastes are usually a mix of fresh or dried chilies, spices, herbs, and shrimp paste, all ground together.
	Pla ra	ปลาร้า	Salt fermented fish sauce	This sauce is made from fermented fish and has a very strong smell. Unlike clear fish sauce, pla ra is cloudy and still has pieces of fish in it.
	Taochiao	เต้าเจี้ยว	Yellow soybean paste	This paste tastes sweet and salty, with an "earthy" flavor. It's used in dishes like Phak bung fai daeng (stir-fried water spinach).

Vegetables: Fresh and Crunchy Bites

Thai cuisine uses a wide variety of vegetables, often served fresh alongside spicy dishes or cooked into curries and stir-fries.

Image	Thai name	Thai script	English name	What it is and how it's used
	Chaphlu	ชะพลู, ช้าพลู	Piper sarmentosum	This leaf is used fresh as a wrapper for the Thai dish Miang kham.
	Fak thong	ฟักทอง	Kabocha	Used in curries, stir-fries, soups, salads, and even sweet desserts.
	Hom daeng	หอมแดง	Shallot	Shallots are super important in Thai cooking, more so than onions. They're used for curry pastes, salads, and pickles, and sometimes served raw.
	Kalam pli	กะหล่ำปลี	White cabbage	Cabbage is often served raw with salads like som tam or lap, or cooked in soups and curries.
	Makhuea phuang	มะเขือพวง	Pea eggplant	These tiny, pea-sized eggplants are often used in curries and are a must-have for nam phrik kapi (a chili dip).
	Makhuea pro	มะเขือเปราะ	Thai eggplant	These eggplants are about the size of a ping pong ball. They're used in curries or stir-fries, and also eaten raw with chili dips.
	Makhuea thet	มะเขือเทศ	Tomato	Tomatoes are used in salads like Som tam, in stir-fries like Thai fried rice, and cooked into thick sauces.
	Mara	มะระ	Bitter melon or bitter gourd	The small type is often eaten raw with chili dips. A popular dish is tom chuet mara, which is bitter gourd in a clear soup, often stuffed with minced pork.
	No mai	หน่อไม้	Bamboo shoot	Used in stir-fried dishes and Thai curries.
	Phak bung	ผักบุ้ง	Morning-glory or water spinach	The large type is mostly stir-fried or used in soup. The small type is usually served raw with som tam or chili dips.
	Phak kat khao	ผักกาดขาว	Chinese cabbage	Often eaten in soups and stir-fried dishes, or raw and thinly sliced with spicy noodle soups.
	Phak khana	ผักคะน้า	Chinese broccoli or Kai-lan	Most often stir-fried with oyster sauce.
	Thua fak yao	ถั่วฝักยาว	Yardlong beans	These beans are very versatile! They're used in curries and stir-fries, and also served raw in som tam salad or with chili dips.
	Thua ngok	ถั่วงอก	Bean sprouts	Often eaten in soups and stir-fried dishes. Thais usually eat bean sprouts raw or lightly cooked, like sprinkled on top of phat thai.

Roots: Underground Goodness

These starchy roots add a different kind of texture and flavor to Thai dishes and desserts.

Image	Thai name	Thai script	English name	What it is and how it's used
	Man kaeo	มันแกว	Jicama	This root is mostly eaten raw with sugar, almost like a fruit.
	Man sampalang	มันสำปะหลัง	Cassava	A popular traditional dessert is chueam, which is candied cassava. The roots are also used to make tapioca pearls for desserts and drinks.
	Man thet	มันเทศ	Sweet potato	Boiled pieces of sweet potato are eaten as a snack or used in desserts.
	Phueak	เผือก	Taro	Boiled taro pieces are often an ingredient in various desserts. Deep-fried taro slices are also a popular snack.

Flowers and Tree Leaves: Unique Edibles

It might sound unusual, but many Thai dishes use flowers and young leaves from trees, adding special flavors and textures.

Image	Thai name	Thai script	English name	What it is and how it's used
	Cha-om	ชะอม	Acacia pennata	The young, feathery leaves of this tree are used in omelets, soups, and curries. In Northern Thailand, they're also eaten raw with green mango salad.
	Dok anchan	ดอกอัญชัน	Clitoria ternatea	These blue flowers can be eaten raw or fried, but they are mostly used to make a natural blue food coloring for rice or sweets.
	Dok khae	ดอกแค	Sesbania grandiflora	The flowers of this tree are often eaten steamed with chili dips or used in certain curries like kaeng som.
	Hua pli	หัวปลี	Banana flower	Banana flowers can be eaten raw in salads, steamed with chili dips, or deep-fried. They taste a bit like artichokes.
	Phak liang	ผักเหลียง	Melinjo	Often made into an omelet. This is a popular ingredient in Southern Thai food.

Fruits and Nuts: Sweet, Sour, and Savory

Thailand is known for its amazing tropical fruits, many of which are used in both sweet and savory dishes.

Image	Thai name	Thai script	English name	What it is and how it's used
	Khanun	ขนุน	Jackfruit	All parts of this huge fruit can be eaten. The sweet flesh around the seeds is often eaten raw or fried. Unripe jackfruit is used in a Northern Thai salad.
	Kluai	กล้วย	Banana	Traditionally, bananas are often eaten green and unripe, steamed, grilled, or fried. Ripe bananas are also enjoyed as a fruit.
	Krathon	กระท้อน	Santol	When not fully ripe, it's a main ingredient in tam krathon, a type of som tam. It's also used in santol and pork or santol and prawn curries.
	Makham	มะขาม	Tamarind	The sour pulp of tamarind is used to add a pleasant tangy taste to soups, curries, and Phat Thai. It's also used to make sweets and refreshing drinks.
	Malako	มะละกอ	Papaya	Traditionally, green and unripe papaya is the main ingredient in the famous som tam salad.
	Malet bua	เมล็ดบัว	Lotus seed	The seeds of the lotus flower are eaten raw or boiled, mostly in Thai desserts.
	Mamuang	มะม่วง	Mango	Often eaten green and sour in salads and sauces, but also enjoyed as a ripe fruit.
	Manao	มะนาว	Lime	Limes are super important in Thai cooking! They add a sour taste to dishes like tom yam and lap. You can also eat them chopped with the peel in dishes like miang kham or make a refreshing drink.
	Maphrao	มะพร้าว	Coconut	Young coconuts are popular for their refreshing water. Coconut milk is made from the grated flesh of ripe coconuts and is used in many curries and dishes, especially in Southern Thailand.
	Ngo	เงาะ	Rambutan	This sweet, hairy fruit is a popular snack.
	Sapparot	สับปะรด	Pineapple	Pineapple can be eaten as a fruit or used in cooking, like in fermented fish dishes in Ubon Ratchathani Province.
	Som o	ส้มโอ	Pomelo	In Thailand, pomelo is often eaten dipped in a spicy mix of chili flakes, sugar, and salt. It's also used in spicy Thai salads like yam som o.
	Thurian	ทุเรียน	Durian	One of Thailand's most famous (and smelly!) fruits. It's loved by many for its unique taste and creamy texture.

Staple Foods and Other Starches: The Base of the Meal

Rice is the most important food in Thailand, so much so that the word for "eat rice" also means "eat food"! But there are other important starches too.

Image	Thai name	Thai script	English name	What it is and how it's used
	Khanom chin	ขนมจีน	Thai rice vermicelli	These fresh rice noodles are made from fermented rice. They're often eaten with spicy soups and curries, and are popular with som tam and other Thai salads.
	Khao	ข้าว	Rice	Rice is the main food for Thai people. The phrase kin khao (to eat rice) means "to eat food" in general.
	Khao hom mali	ข้าวหอมมะลิ	Jasmine rice or Thai fragrant rice	This long-grain rice has a nutty smell and a subtle pandan-like flavor. It's grown mostly in Thailand.
	Khao niao	ข้าวเหนียว	Glutinous rice or sticky rice	This is the main type of rice eaten in Northern and Northeastern Thailand. It's often served in a special bamboo container.
	Kuaitiao	ก๋วยเตี๋ยว	Rice noodles	This is the general Thai word for rice noodles. It comes from a Chinese dialect.
	Sen lek	เส้นเล็ก	Narrow rice noodle	These narrow, flat rice noodles are used in dishes like phat thai and in noodle soups.
	Sen mi	เส้นหมี่	Rice vermicelli (thin)	Similar to Chinese rice vermicelli, these thin noodles are used in noodle soups.
	Sen yai	เส้นใหญ่	Wide rice noodle	These wide, flat rice noodles are similar to Chinese shahe fen. They're used in dishes like kuaitiao phat si-io and in noodle soups.
	Wunsen	วุ้นเส้น	Cellophane noodles or glass noodles	These extremely thin noodles are made from mung bean flour and become clear when wet. They're used in salads, soups, or stir-fries.

Meat and Poultry: Protein Power

While seafood is very popular, different types of meat and poultry are also used in Thai cooking, especially in curries and stir-fries.

Image	Thai name	Thai script	English name	What it is and how it's used
	Mu yong	หมูหย็อง	Dried shredded pork	This is eaten as a snack, often as a topping on rice porridge or pastries.

Fish and Seafood Delights: From the Water

Being close to the ocean, Thailand has a huge variety of fish and seafood. They are prepared in many ways, from grilling to frying and adding to soups.

Image	Thai name	Thai script	English name	What it is and how it's used
	Hoi khraeng	หอยแครง	Blood cockle	Eaten raw or lightly cooked with a spicy dipping sauce, or used in Thai salads.
	Kung haeng	กุ้งแห้ง	Dried shrimp	These salted and sun-dried shrimp are used in many dishes and chili pastes. They are often soaked in water before use.
	Kung kam kram	กุ้งก้ามกราม	Giant river prawn	Mostly raised on farms. Boiled in tom yam, grilled, or fried.
	Kung khao	กุ้งขาว	Whiteleg shrimp	Raised on farms and perhaps the most common shrimp used in tom yam kung today.
	Pla chon	ปลาช่อน	Channa striata	Usually eaten grilled or steamed. It's the main fish used to make pla ra sauce.
	Pla duk	ปลาดุก	Clarias batrachus	Usually eaten grilled, but also flaked and deep-fried in yam pla duk fu.
	Pla nin	ปลานิล	Oreochromis niloticus	Grilled, boiled, or fried. It's especially popular rubbed with salt and grilled. Nile Tilapia in Thailand are raised on local farms.
	Pla thu	ปลาทู	Processed mackerel	Steamed and salted mackerel. Usually eaten with nam phrik kapi (a chili and shrimp paste dip) and fresh vegetables.
	Pu ma	ปูม้า	Portunus pelagicus	This large crab is very popular in Thai cooking, often stir-fried with spring onions.
	Pu na	ปูนา	Rice field crabs	When pickled, they are called pu dong (pickled crab) and are often used in papaya salad.

Insects: A Crunchy Snack

Eating insects might seem unusual to some, but in Thailand, especially in certain regions, they are a popular and crunchy snack!

Image	Thai name	Thai script	English name	What it is and how it's used
	Chingrit	จิ้งหรีด	Cricket	Crickets are often raised on farms and are most commonly eaten deep-fried as a snack.
	Khai mot daeng	ไข่มดแดง	Oecophylla smaragdina	These are actually the pupae of the weaver ant, not eggs. They can be used in salads, soups, curries, and omelets. They taste creamy and a little lemony.
	Malaeng da (common pronunciation "maeng da")	แมลงดา ("แมงดา")	Lethocerus indicus	This giant water bug has a strong taste and smell. It's usually eaten deep-fried as a snack or used to make a famous chili dip called nam phrik maeng da.
	Non mai phai	หนอนไม้ไผ่	Omphisa fuscidentalis	Known as "bamboo worms," these caterpillars live inside bamboo in Northern Thailand. They are most often eaten deep-fried. People sometimes call them rot duan, meaning "express train," because of how they look!

Other Cool Ingredients

Beyond the main food groups, some other natural items play a role in Thai cooking, often used for wrapping or adding subtle flavors.

Image	Thai name	Thai script	English name	What it is and how it's used
	Bai tong/bai kluai	ใบตอง/ใบกล้วย	Banana leaf	Banana leaves are used to wrap food, which is called bai tong. When used for steaming dishes, they also add a subtle flavor.
	Bai bua	ใบบัว	Lotus leaf	Used to wrap food or as a base for food in Buddhist offerings.

See also

• Thai cuisine
• List of Thai dishes