Real Thai Recipes » Herbs & Spices

Cardamom

cee — Mon, 03 Mar 2008 06:27:26 +0000

Cardamom seeds are used in Chinese, South East Asian and Indian cooking. They’re also used in some Western Desserts and Indian spiced tea (masala chai). A few roasted pods make a great addition to Massaman Curry. There are generally two types of cardamom, a green and very fragrant variety from India, and this brown fatter variety from China. Thais usually use the brown one.

Storage: The seeds will last months in the cupboard if kept airtight and dry.

Cassia Leaves

cee — Mon, 03 Mar 2008 05:59:26 +0000

Cassia Leaves are very similar in appearance to Bay Leaves. These are dried leaves from the cassia tree, a type of cinnamon. They are primarily used in Massaman Curry. Commonly in Asian markets they are labeled “Indian Bay Leaves”.

Storage: The leaves will last months in the cupboard if kept airtight and dry.

Long Thai Chilies

cee — Mon, 03 Sep 2007 05:59:58 +0000

Long chilies aren’t very spicy, but have a nice flavor. They are most commonly used dried to make red curry paste. The name of this chili translates into English as “Chili which points to the sky”, or “sky pointing chili”. These chilies are about 4-8″ in length, about 3-4x as long as the medium-sized chili above.

Storage: You can store chilies sealed in the refrigerator, or frozen in the freezer. I tend to buy a bunch and freeze them, as I don’t notice much difference in flavor, and they last forever.

Light Green Chilies

cee — Mon, 03 Sep 2007 05:49:02 +0000

Light green chilies are spicy, but not as spicy as prik kee nuu. These chilies are often stir fried with pork.

Storage: You can store chilies sealed in the refrigerator, or frozen in the freezer. I tend to buy a bunch and freeze them, as I don’t notice much difference in flavor, and they last forever.

Onions

cee — Tue, 26 Jun 2007 07:26:15 +0000

Onions are not used as often as shallots, but they are pretty common. They are used primarily in yum (Thai salads) and some curries. They are also stir fried into some dishes.

Storage: Onions can be stored unrefrigerated for many weeks at a time. If the bulb is soft, it’s time to buy new onions.

Star Anise

cee — Thu, 01 Feb 2007 10:45:00 +0000

Star Anise is used in some Chinese-Thai dishes, such as Five Spice Tofu.

Storage: Star anise will keep a long time if kept sealed in the cupboard.

Cinnamon Sticks

cee — Thu, 01 Feb 2007 10:27:53 +0000

Cinnamon Sticks are used whole in some Chinese-Thai dishes, such as Five Spice Tofu. It is also sometimes put into Massaman Curry. However, Cinnamon is never used in sweets like it is in the West!

Storage: Cinnamon will keep for a very long time if kept sealed in the cupboard, although the fresher it is, the more flavor it has.

White Sugar

cee — Tue, 30 Jan 2007 11:13:25 +0000

White sugar is used in a lot of dishes. Use regular white cane sugar, or feel free to use the natural unbleached cane sugar (but not the ‘brown sugar’ which is used in baking).

Storage: Store in a cupboard, away from moisture. I always put my sugars in a sealed plastic box, so they don’t get too dry or wet, depending on the season.

Palm Sugar

cee — Tue, 30 Jan 2007 09:21:10 +0000

Palm Sugar is sugar made from boiling the sap from the fruit of the palm tree. There are two types of ‘Palm Sugar’ — sugar which comes from Coconut, and sugar which comes from Sugar Palm. Either can be used. The flavor is somewhat similar to ‘Maple Sugar Candy’. Thai curries and sweets are sweetened with this type of sugar.

Storage: Store sealed in the cupboard or refrigerator. Palm Sugar will keep for a long time.

Curry Powder

cee — Tue, 30 Jan 2007 09:12:41 +0000

Curry Powder is a ground up blend of spices. It’s orange from tumeric. It’s more popular in Southern Thai cooking.

Storage: Store sealed in the cupboard. It’ll keep for a long time.