KAFFIR LIME (Ma Krut)
looks like a lemon but has a rough skin. Its rind and leaves are often used in curries or soups.
THAI PARSLEY ( (Pak Chee Farang)
used for Tom Yam and salads.
BANANA (Gluay)
Three varieties are available; Horm, Nam Wah and Khai. Banana leaves can wraping food for grill and steam.
PAPAYA (Ma la gor)
Main ingredients of "Som-Tum" a spicy green papaya salad. Ripened fruit should be eaten with fresh lime squeezed on top.
TAMARIND (Ma Kaam)
we use the ripe tamarind to make juice to give sour flavour.
TURMERIC (Kha Min)
a small ginger with a bright orange colour, mostly used to colour massaman curry.
PEA EGGPLANT (Makheau Phuang)
we use as a vegetable, mostly in curries. The taste is more bitter than other varieties of eggplants.
LEMON GRASS (Takhrai)
Used extensively in many Thai dishes such as curries, spicy soups and salads.
[ 1 ]  2   3