Fresh Herbs & Spices

Bird's Eye Chilli - Prik Kee Noo

£3.69

Thai food : Used whole (or pierced with a knife) they produce a mildly spicy flavour and can be easily removed from the dish. Chopped they will produce a tasty, very spicy dish or condiment. They may also be consumed raw !

250g pack.
SPI001

Red Chilli - Prik Daeng

£3.69

Thai food : One of the bases of Thai cuisine, the chilli is indispensable in the preparation of curry pastes and dips.

250g pack.
SPI002

Green Chilli - Prik Keaow

£3.69

Thai food : One of the bases of Thai curry.

250g pack.
SPI003

Large Red Chilli - Prik Chee Far Daeng

£2.50

Quantity:

Not as hot as the smaller varieties and often used for their colour and taste.

250g pack.
SPI004

Yellow Chilli - Prik Leung

£2.25

Thai food : Can make dipping sauce for seafood.
250g pack.
SPI005

Chinese Chive Flower - Dok Gui Chai

£2.20

Quantity:

These wonderfully-tasting flowering tips of the chive are used in stir-fries, retaining their texture when cooked quickly.

250g pack.
SPI006

Holy Basil - Bai Krapow

£3.69

So-called because it is a sacred herb in India where it frequently is planted around Hindu shrines, holy basil is sometimes called hot basil because of its peppery taste, especially when very fresh, with a hint of mint and cloves. As its exotic flavour becomes fully released with cooking, it is not eaten raw, but added in generous amounts to stir-fried dishes and some spicy soups.

250g pack.
SPI008

Chinese Chives - Gui Chai

£2.85

Vital for an authentic Pad Thai, in a stir-fry, or eaten raw.

See recipe at RaanThai online Thai food link.

250g pack.
SPI007

Sweet Basil - Bai Horapa

£3.69

Thai food : With an anise-like flavour, Thai sweet basil is used in curries and stir-fries. It is also eaten fresh with noodle soup, and it regularly appears with other herbs on vegetable platters to be eaten with spicy salads and chilli dips. The flower buds are also edible, adding a wonderful floral bouquet.

250g pack.
SPI009

Galanga - Khaa

£2.10

Quantity:

Looking similar to ginger but with a pinker colour and an individual peppery flavour. Galanga is most commonly used in Thailand , cooking Thai food, either raw or cooked, for its aroma and flavour in curry pastes, stir-fries, and soups such as Tom Kha, and Tom Yum.

250g pack.
SPI010

Lao Coriander (Thai Dill) - Pak Chee Lao

£2.45

Quantity:

Widely used in North-eastern Thai cuisine, Thai food, in dishes such as Om (Beef Curry) and Ob Hoy Shell (Steamed Seafood). It is also eaten raw.

250g pack.
SPI011

Galingal (Chinese Keys) - Krachai

£2.20

Quantity:

Thai food : Added to tame strong fish or meat odours, Galingal also enhances the flavour of fish dishes. The brown skin is scraped away before use, and it is highly recommended for such dishes as Haw Moak (Steamed Curried Fish) and Kanom Jeen Nam Ya (Noodles with Fish Curry Sauce).

250g pack.
SPI012

Fresh Turmeric - Khamin

£2.20

Quantity:

Pleasantly mild and without a sharp bite, fresh turmeric, on the other hand, has a very strong deep orange colour When added to foods, it actually imparts a bright yellow colour. Turmeric is well-loved in the southern region of Thailand, where it is extensively used in curries, soups, stir-fried dishes, fried foods, snacks and desserts.

250g pack.
SPI014

White Turmeric - Khamin Khao

£2.20

Not used in curries the way common turmeric is, white turmeric is peeled, pounded or shredded finely and added to nam prik and salads such as Larb.

250g pack .
SPI015

Fresh Peppercorns - Prik Thai Sot

£3.20

Quantity:

Young green peppercorns are used in curries, stir fries, Nam Prik.

250g pack.
SPI016

Cumin Leaf - Bai Yee Raa

£2.20

Thai food : Cooking with soup , put in curry. Can decrease the odour of meat.

250g pack.
SPI017

Coriander - Pak Chee Thai

£1.10

Quantity:

Thai food : Leaves are used extensively in Thai food cooking for salads, dips and to garnish soups and other dishes. The stems and leaves are eaten raw, along with other raw vegetables like baby eggplant, and other herbs and served with Nam Prik. The delicious roots, pounded in a mortar and pestle, enhance curry pastes and soups. A paste for grilled meats can be made with the pulverized root, white pepper and garlic.

120g pack.
SPI018

Thai Parsley (Culantro) - Pak Chee Farang

£3.59

Thai food : Use for Laab and put in spicy and sour soup.

250g pack.
SPI021

Lemongrass - Takrai

£2.10

Quantity:

Thai food : Used sliced in soups/salads, or pounded in curries, lemongrass provides a delicious flavour and aroma.

250g pack.
SPI019

Red Shallots - Hom Daeng

£2.45

Quantity:

Thai food : The preferred onions for Thai food cooking are smaller than the shallots sold in Britain. Thai shallots give a greater depth of flavour when chopped and pounded to make curry and chilli pastes, but when eaten raw in salads, are sweet and mild, leaving much less of a lingering aftertaste. Shallots are used generously and, like garlic, are a fundamental ingredient in the cuisine.

250g pack.
SPI022

Thai Mint - Bai Saranae

£1.40

Thai food : The fresh leaves are used both as a flavouring in dishes such as Larb, or eaten raw.

100g pack.
SPI023

Betel Leaf - Bai Chaphoo

£2.89

Thai food : Used to make the delicious Miang Kham, in which the leaves are filled with various ingredients.

250g pack.
SPI024


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