Thai Seasoning Blend

Product Information

Cumin is my secret ingredient! I use it in Thai, Indian, Spanish, and Moroccan recipes. Anytime I want just a little bit of a depth of flavor, I add cumin! Lemongrass is a Thai cooking ingredient that enhances the taste of creamy, coconut-based dishes. In Thai cooking, lemongrass is often used in conjunction with other Thai spices like turmeric and garlic. Across Thailand, lemongrass is a key component of favorite soups like Tom Gai and Tom Yum. It is used in very many Thai dishes adding a light umami flavor and moderate saltiness through its unique flavor profile. It is also used quite a lot in dipping sauces but beware as there are several qualities with differing flavor intensities. Traditionally fishcakes are very similar to one another. It usually involves 50% fish, 50% cooked mashed potatoes and maybe some butter. Add loads of seasoning and you have the centre of a fishcake patty.

Vibrant trade routes bought with it culinary influences from China to the East, India to the West, and Malaysia to the South (also heavily influenced through trading partnerships with India). Plain soy sauce is referring to light soy sauce rather than dark soy sauce (follows). But there are grades of ‘lightness’ which usually follows the intensity of flavor, meaning the darker the sauce, the stronger the flavor. Chili powder in the finely ground form such as you see with paprika or ground white pepper is very rarely used in Thai cooking. This simple Thai seasoning can be used to infuse flavors on poultry, seafood, and beef by using it as a marinade or a simple rub on the meat. It also makes an easy way to add robust flavor to noodles, rice, marinades, and stir fry dishes. 🥘 Ingredients

Thai White Vinegar (Nam Som Sai Chu): น้ำส้มสายชู

Potatoes – You can use the air fryer to make your mash as we made our air fryer baby potatoes and then mashed them. Or use up leftover mash, or even make our instant pot no drain mash. Light soy sauce– sometimes called thin soy sauce– is somewhat translucent and a light reddish-brown color and pours like water.

Fingerroot is something of a secret for Thai dishes. With a similar taste to ginger and also called Chinese ginger, it is used in quite a lot of Thai recipes and especially those that have Chinese influences.Another sort of spice like ingredient but not really so we put it with specials too. Mustard Powder You might be a little surprised that many soy sauces are not actually suitable for strict vegetarians and vegans. Create a delicious Thai seasoning sauce and Thaimarinade by adding a few tablespoons of the spice mix to a can of coconut milk. Ginger originated in South Asia. Galanga, which is a close cousin to ginger as we know it, is sometimes substituted – at other times, both ginger and galanga are used, as in Panang Curry Paste described in the next section. 3. Sweet Basil (Kaphera)

This is a great spice that is much underused in traditional widespread Thai dishes. Fingerroot – Fresh Galangal powder has much less potency and loses most of its aroma when powdered and stored so only use it as a last resort if you want to try to add flavor because you just cannot obtain fresh. You will not achieve your goal but, hey, gotta make an effort right? Garlic – Fresh Used to add umami to a dish along with a dose of saltiness, oyster sauce is a go-to seasoning for stir-fries and more.Homemade is fresher. Make your own fresh Thai 7 spice blend so you always know you have the best, freshest spices for all your recipes.