Essential Thai Herbs & Spices

Thai cooking brings some of the most complex flavours found in any cuisine, and much of that is down to the array of herbs and spices it uses. Full of incredible aromas and unique tastes, Thai supermarkets filled with fresh produce are a treasure trove of flavourful discoveries.

Whether you want to try making some Thai food for the first time or want to add authentic tastes to your favourite dishes, having some of these herbs and spices in your pantry will mean you’re never far away from fantastic flavour.

Galangal

You can consider galangal to be ginger’s spicy cousin. It comes from the same family as ginger, looks very similar and is used in the same way. However, it is less sweet and more sharp, with a peppery taste.

Galangal is often used in Thai curries and soups, where it adds a sharp, aromatic flavour.

Krachai

Also known as fingerroot, Krachai is another type of ginger you’ll see in Thai cuisine. It’s sometimes called ‘lesser galangal’ because it has a milder, sweeter taste, even compared to regular ginger you’d find regularly in the UK.

Krachai is often used in Thai cuisine to add freshness and aroma to things like fish dishes.

Thai Garlic

Known in Thailand as Kra Tiam, the Thai variety of garlic tends to be smaller than what you get in the UK, but with a much punchier flavour. It can be almost spicy before cooked, but then mellows out into something more savoury with a sweet aftertaste.

Thai garlic is a feature in many different dishes, from stir fries to marinades.

Green Peppercorns

Green peppercorns are unripe versions of their more common black counterparts. They give a milder taste compared to standard black pepper, with slightly tangy and zesty fruit notes like you get with other unripe fruits.

In Thailand, these little green fruits are often added as bunches (like little grapes) to things like curries to provide a warm, mild heat.

Coriander

Coriander is used across many global cuisines, particularly across Asia. In Thailand, the whole plant is used, from the earthiness of coriander seeds to its fragrant leaves.

Ground coriander stems often feature in Thai curry pastes or soup bases, while the leaves make for a popular garnish on various Thai dishes.

Pandan Leaf

These large green leaves are an eye-catching feature of Asian cuisine. Sometimes compared to vanilla, these leaves can add a nutty, slightly sweet taste to dishes.

In Thai cuisine, pandan leaves are sometimes wrapped around savoury food to provide a hint of sweetness. They are also infused in milk or water to create a sweet liquid, which can be enjoyed on its own or used in desserts.

Thai Basil

Basil features in many cuisines across the world, but Thai basil is a bit more robust than the regular basil you’ll find in the UK. Thai basil has a stronger liquorice taste, while its sturdier plant allows it to be added to high-heat cooking and not only be used as a garnish.

Because it is built for high heat and long cooking times, Thai basil regularly features in things like curries, soups and stir-fries.

Holy Basil

Another basil variation popular in Thailand. Holy basil offers a more peppery taste compared to Thai basil’s anise qualities.

Both holy and Thai basil are used in similar ways in things like curries, although using holy basil helps produce a more peppery flavour.

Lemongrass

Similar in appearance to spring onions, lemongrass is a key feature across many Asian cuisines. It is renowned for its fresh, citrusy flavour and earthy aromas.

Lemongrass is a vital part of most Thai curry pastes; it’s a big reason for that fresh, slightly fruity Thai curry taste.

Star Anise

Seen by some as a Chinese herb, star anise is renowned for its blend of sweet and spicy flavours, with similarities to liquorice and cinnamon.

In Thai cooking, star anise is sometimes used for things like marinades. It also tends to feature in traditional massaman curry recipes.

Kaffir Lime Leaves

Kaffir limes are also known as Thai limes, such is their importance to Thai cuisine. The leaves are more commonly used than the fruit itself, offering a rich, zesty flavour and a strong aroma.

Kaffir lime leaves regularly feature in some of Thailand’s most iconic dishes, including Thai green curry.

Turmeric

Turmeric is a popular herb across much of Asian cooking, as much for its bright orange colour as its warm, earthy flavours.

Turmeric is a key ingredient in Thai yellow curry, although it also appears in soups where it can balance out sharper flavours from other spices.

Dried Chillis

Dried chillis are common in many Thai households, where they can quickly be used to add heat to dishes. Particularly popular species in Thailand include the very hot Bird’s Eye chillis and the slightly milder Prik Chi Faa.

Chillis can appear in any Thai dishes, from curries to noodles to salads. They are also regularly used to add punch to sauces.

No matter what you’re looking to make for your next Thai dish, you’ll find all the authentic ingredients you need here at our extensive Asian supermarket in the UK.