The aromatics that make Thai food taste like Thai food — lemongrass, galangal, kaffir lime and more.
Stalky and fibrous, releasing a citrus-grass scent when cut — appears in tom yum, curries, marinades; not eaten, used for flavouring.
Similar in appearance to ginger but different flavour — sharper, more medicinal, almost piney; essential in tom kha and curry pastes.
Distinctive double-lobed leaves with an intense lime-citrus scent — torn or sliced finely in curries and salads; transforms dishes.
Horapa has a sweet anise note (used in red curry, fried dishes); Krapao has a peppery clove flavour (the basil in pad krapao).
Fermented fish liquid — Thailand's salt; gives depth and umami rather than just saltiness; appears in almost everything.
Made from coconut palm sap — darker, more complex than white sugar; the sweetener in most Thai sauces and dressings.
