Wiki

Every recipe carries photos of the ingredients but they often go by different names around the world.  In the recipes we mostly use English and Thai names
 
The following is a list of commonly used Thai food ingredients and any alternative names, as used in other countries (that we know of), this is a  Work in Progress so please update us with anything we miss or get wrong, please use IM to send us a message
Thai food, sweet chilli, bell pepper, Prik waan
Prik Waan
Sweet Chilli
Bell Pepper
Capsicum
Pepper (by colour)
ie. Red Pepper
Paprika
Thailand
Thailand
United States
Australasia
UK , Canada, Ireland
Many European countries
Thai food, Scallions, Spring onions
Ton Haawm
Scallion or Green Onion
Spring Onion
Cibies or Syboes
Gibbons
Shallots
Thailand
US and Canada
UK
Scotland
Wales
Australia
careful all you Aussies… Shallots are up next!!
Hom Daeng (red in colour)
Shallot or Eschallot
French Shallot
 
 
 
  Griselle
Thailand
UK, USA, Canada etc
Australia,
You Aussies confused yet? 
(Actually you’re right, it is generally believed they originate from France)
France
Thai food, Chilli, prik ki noo, chilli pepper
Prik Ki Noo
Thai Chilli
Birds Eye Chillis
Thailand
Thailand
Rest or the world, the term generally refers to just the hot spicy varieties
 Thai food, coriander,cilantro,pak chee
Pak Chee
Cilantro
Coriander
Chinese Parsley
Thailand
United States (anyone know why the yanks call it this?)  Introduced to US by British colonists in the 17th century.
UK, Europe
Canada
(contributed by Dionys)
Very similar to IcebergChinese Lettuce

Nappa Cabbage?

UK, Europe

USA

Thai food, Makuea Kraow, Eggplant
Makuea Kraow
Used in Asian Cooking since pre-history
Eggplant
Thailand
US, Canada, Australia
Thai food, Makuea Maung, Eggplant, Aubergine
Makuea Muang
Aubergine (also eggplant)
Same family as eggplant, but purple in colour and used in different recipes
Referred to in Thailand as Chinese eggplant
Thailand
UK and Europe
Thai food, Holy Basil
Bai Gapow
Holy Basil
 
 
Confusion Alert
Thailand (origin:India)
Thailand, Europe, USA,?
Many shops mistakenly sell you Thai basil.
True Holy Basil is hairy and spicy, with a similar flavour to cloves
Thai food, Thai Basil
Bai Ho Ra Paa
Thai Basil
AKA
Sweet Basil
It is grown in many countries, but if you buy this “imported from Thailand” you will notice the difference in taste
Thailand
All areas
Has hairless shiny leaf and aniseed/licorice smell, used in Thai curries and stir fry
Traditional Thai cooking only uses these 2 types of basil (Holy and Sweet)
Thai food, Kaffir lime and leaf
Bai Makrut
Kaffir Lime Leaf
AKA
Kieffer
The young leaf has an hourglass shape and tastes better
Thai food, young Kaffir lime leaf
Thailand
All English speaking Countries
Thai food, lemon grass
Dta Krai

Lemon Grass
AKA
Cochin
Malabar
Citronella
Thailand
English speaking countries
Wherever it comes from or what name, the taste is very similar so try it.
Thai food, Ginger, King
King
Ginger
Ground and fresh ginger taste quite different and ground ginger is a very poor substitute for fresh ginger, especially in Thai food
<<< This is an old one (has shoots)
Thailand
All English speaking countries
Young ginger is juicy and fleshy with a very mild taste
Mature ginger roots are fibrous and nearly dry and juice from old ginger roots is extremely potent
Thai food, Galangal, Kaa
This one is a fresh young example, older Galangal is darker and has a skin more like that of ginger
Kaa
Galangal
Thailand
Europe, USA, Canada, Australasia etc.
Though it resembles and is related to ginger, it tastes little like ginger. In its raw form, galangal has a soapy, earthy aroma and a pine-like flavour with a faint hint of citrus

 

Thai food, Tamarind puree, Nam Makam Biac
Nam Makam Biac
Tamarind Puree
The pulp of young fruit is very tart and acidic and is used in savoury dishes. The ripe fruit is sweeter, yet still distinctively sour, and can be used in desserts and sweetened drinks, or as a snack. .
Thailand
All English speaking countries
In Thailand, there is a carefully cultivated sweet variety with little to no tartness grown specifically to be eaten as a fresh fruit
 
Nam Par sometimes Plah
Fish Sauce
Made from fish that have been allowed to ferment, smells like old fish meal but adds a lovely flavour to many Thai meals, often called the stinky sauce and naturally tastes quite salty.  Try some neat, not too bad really and a useful exercise to understand it’s qualities
Pretty much called the same all over the world, is exported almost globally, with English labels (as shown) for English speaking countries or Spanish etc etc
Thai Seasoning sauce is related to fish sauce but far more like a weaker version of Worcestershire sauce, which actually contains fermented anchovies.  It has a rich savoury flavour and aroma which leaves a pleasant after taste if you try it neat
Known as Thai Seasoning sauce in most parts of the world
Nam Man Hoye
Oyster Sauce
should be made by condensing oyster extracts, which is made by cooking oysters in water until a white broth is produced. The opaque broth is then cooked until a desired viscosity has been reached and the liquid has caramelized to a brown colour.  No other additives, not even salt, should be added to the sauce, since the oysters should provide all the savoury flavour
Oyster Sauce is sold around the world and labelling is translated in most countries
In some countries, including the UK, the oyster content in some sauces is lower than its Asian counterparts of the same brand due to laws regulating the import of seafood.
It tastes sweet savoury and unlike fish sauce is pleasant to taste neat
 Spring Roll Pastry

 

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