A Guide to Thai Spices and Cuisines
                     A Guide to Thai  Spices 
and Cuisines
Traditional Thai cuisines loosely fall into four categories  
like tom (boiled dishes), yam (spicy salads), tam  
(pounded foods), and gaeng (curries). Other than the  
above four, deep-fries, stir-fries, and steamed dishes  
have been derived from Chinese cooking.
HISTORY OF THAI  CUISINE AND IT S ORIGIN
Let me take you back to the history – the past of Thai cuisines and their origin.
Since the sudden rise in tourism to Thailand in the 1980s, Thai food has established 
its foothold as one  of the world’s leading schools of the culinary arts. Today, it has 
become one of the most popular food  types in the whole wide world including 
countries like Indian, Chinese, French, Italian, and Thai.
Besides that, these are the cuisines you can enjoy being in any part of the world. Also, 
you do not have to  particularly be in China to eat Chinese food, France to eat French 
cuisines, Thailand to eat Thai food,  and even Italy to relish Italian food.
If you are in Hong Kong, you can anytime eat Thai, Indian, or even Vietnamese. Yes, 
without affecting  your pocket and that too from one of the best Thai restaurants in 
Hong Kong.
ORIGIN OF THAI  FOOD
Thai food originated centuries ago and came into existence with 
the  emigration of people from the Southern Chinese provinces 
into Thailand.  Historically, there were many Szechwan influences 
too. Not just this, over the  centuries many other cultures have 
also had their influence and have  affected Thai food.
Also, in the distant past, Buddhist monks brought the 
influence of the  Southern Muslim States and Indian Touch in 
the South Thailand cuisines.  Later on, Thai food got 
influenced by European cuisines after coming in  contact 
with Portuguese missionaries and Dutch traders.
During this time, there was an influence from Japanese culture 
too. So, you  see Thai food has got a variety because of a lot of 
influences it has got since  its origin. This is the reason today 
Thai food is a unique blend of 5 tastes such  as sweet, sour, 
bitter, spicy, and salty.
REGIONAL DIFFERENCES
As you move from Northern to Southern Thailand, you will see the difference in 
cuisines.  Thailand is a big country. It has a diverse geography which has led to 
the development of  different styles of cuisines. At present, there are four styles 
of cooking in Thailand like Tom, Yam,  Tam, and Gaeng as already discussed in the 
first paragraph.
NORTHERN THAILAND
The cooking in Northern Thailand is generally milder. In Northern Thailand, people prefer sicky rice. 
Traditionally, fingers  are used to knead and make small rice balls. Also, this was strongly influenced 
by neighboring Burma with popular dishes  such as Kaeng Hang Le, a pork curry flavored with ginger, 
tamarind, and turmeric.
NORTH-EASTERN THAILAND
The food in North-Eastern Thailand is influenced by Laos. Here, people prefer eating highly spicy 
food which includes  sticky glutinous rice – a staple North-Eastern dish.
Even though, there are plenty of meat dishes in Thailand. Historically, meat was always scarce in the 
villages. So, people  preferred eating shrimp, freshwater fish as a main source of protein. People in 
North East Thailand often fermented the  fish, shrimps to increase their shelf-life.
CENTRAL THAILAND
The Central Thailand region offers cuisines that are midway between the North and South. The 
difference is here people  prefer eating fragrant Jasmine rice over sticky rice.
The specialty of central cuisine is that it is home to royal cuisine because it originated in the royal 
palace and involves a lot  of elaborative meals, made by putting together complex techniques. Cooking 
elaborative meals is not just mere cooking  but an art form.
SOUTHERN THAILAND
Southern Thai cuisines are more popular outside of Thailand. The reason is that Southern Thailand 
is the main tourist  region of the country.
In southern cuisines, coconut milk is used in most dishes. Coconut replaces Ghee for frying and 
people use seafood in  their dishes. Appetizers in the South use a lot of cashews whereas coconut 
flesh is a standard condiment.
THAI   CURRIES
Thai curries are known for their color. The main four colors are 
green, red,  yellow, and orange. Green curry is the hottest of all 
Thai curries. After green  Thai curry comes red and yellow Thai 
curry versions.
In addition to the basic color Thai curries, there are two other 
Thai curries  that are widely preferred by people and those are 
Panang and Massaman.  These curries have originated in the 
South of Thailand, with Malay and even  Persian influences. 
These have a thicker consistency of sauce than the other  
traditional Thai curries.
THAI CUTLERY AND EATING STYLE
Thai cutlery includes a fork and a large spoon. The spoon is held 
in the right  hand and is used in place of a knife. The eating 
style is generally like others –  eat one dish at a time but it is 
always eaten with a bowl of rice. Bowls are  majorly used for 
Thai soups.
TYPES OF DISHES
All the dishes in Thailand are lightly prepared using strong aromatic components 
and natural Thai  spices to give it a mixed flavor of sour, sweet, salty, bitter, and 
spicy. Cooking Thai food is no doubt  easy yet it needs expertise and much 
attention to detail is required to create the right balance of  flavors as well as 
good presentation. In Thai culture, fish and shellfish are popular foods.
Curries are eaten by people of all geographies. Thai cuisines are majorly known 
for their flavors,  vibrant colors, and aroma. What makes Thai food a delicacy is 
the numerous spices and fresh  herbs that Thai people use in almost every 
recipe. Let us see some of the most commonly used  Thai spices.
CINNAMON (OB-CHOEY), THAI SPICE
It is one of the most popular Thai spices. Thai people do not use 
cinnamon the  way Westerners do in their dishes. Although it 
does lend a bit of sweetness,  Thai people use it to spice up their 
soups, stew, like pa-loe soup and braised  beef stew.
CUMIN (YEE-RAH)
It has a strong and distinct flavor. It is known for its aroma 
throughout the  world. Also, in Thai cuisine, cumin seeds are 
roasted, pounded, and then  mixed with curry paste to 
accentuate its flavor. Not just this, you will find this  ingredient 
in almost every Thai dish.
GINGER (KHING)
Ginger has a spicy taste. Also, it has medicinal qualities, hence it 
is often used  as a natural remedy to cure indigestion. Much of 
how Thai people use ginger  as a topping in congee, steamed fish
, and even in the Chinese vinegar-based  sauces.
GARLIC (KRA-TIAM)
Garlic is also one of the popular ingredients in Thai cooking. It is also included in stir-fried 
dishes, soup  bases, and curry pastes. Also, sometimes, it is eaten fresh with fatty foods. 
Not only this but garlic is also  used in deep-fried dishes as toppings. Besides, garlic is an 
important ingredient that you can also find in any  regional Thai cuisine.
GREEN PEPPERCORNS (PRIK-THAI-ORN)
Young green peppercorns are slightly crunchy. These are aromatic and have heat. Also, 
these look like green  berries. When you pop these into your mouth, you will be surprised 
by its taste. Other than this, Thai people  usually use green peppercorn as an ingredient for 
stir-fried dishes like pud-kee-mao and choo-chee.
HOLY BASIL (BAI KA-PROW), A THAI SPICE
Thai basil, also called holy basil is the main ingredient. It is used in pad kra pao, one of the 
most famous  dishes in the world. Not only this, the distinct aroma and flavors make this 
type of basil a perfect addition to  any type of stir-fried dish. Besides, Thai people also 
sprinkle fresh basil leaves on top of soups and curries to  give it a little bit of an aromatic 
twist.
After reading all about Thai cuisines and their culture, I am sure you may want to go to 
Thailand right now.  But wait! Even if you think you cannot go, there is nothing to worry 
about. You can experience Thai culture  and eat Thai food by being in Hong Kong. Just visit 
the best Thai restaurant, Mint, and Basil, in Tung Chung  and experience the glory of 
Thai culture.
GET IN TOUCH
Shop K, Seaview Crescent, 8 Waterfront Rd,Tung 
Chung Hong  Kong
+852 2762 8077
[email protected]
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