Key Herbs and Spices in Thai Samunprai and Cooking

Thai cuisine and Samunprai share many of the same ingredients, with herbs and spices playing a crucial role in the flavour and medicinal benefits of Thai dishes. Here are some of the most important herbs and spices used in Mae Jum Thai curry pastes and other traditional recipes.

1. Kaffir Lime

Native to Thailand, kaffir lime is a key ingredient in Thai cooking, offering an amazing aroma and distinctive taste. Both the fruit and its leaves are used extensively in Thai cuisine. The leaves have a zesty, citrus flavour, which is particularly important in soups and curries. Kaffir lime leaves are often added whole to broths and removed before serving to infuse dishes with a fresh, bright flavour.

In Samunprai, kaffir lime is revered for its cleansing properties and is commonly used in traditional herbal steam treatments to detoxify the skin. The rind and juice are also used in Thai dips and salads, while the fruit’s essential oils have antibacterial properties and are often used in natural remedies to promote healthy digestion and immune function.

2. Red and Green Chillies

  

Red and green Thai chillies are synonymous with Thai cuisine. Known for their fiery heat and vibrant colours, these chillies are used in a wide range of Thai dishes, from curries to stir-fries and soups. The heat of Thai chillies comes from capsaicin, a compound known for its health benefits, including boosting metabolism, relieving pain, and improving heart health.

In Samunprai, chillies are used not only for their medicinal properties but also to invigorate the body and improve circulation. In combination with other herbs, Thai chillies can help relieve muscle pain and tension, making them a key ingredient in Thai herbal poultices.

3. Galangal

Often confused with ginger due to its similar appearance, galangal is an essential ingredient in Thai cooking and Samunprai. It has a sharper, more peppery flavour than ginger, with a hint of citrus. Galangal is commonly used in Thai soups, such as Tom Yum, and in curry pastes. The spice brings a complex, aromatic depth to dishes, making it a must-have in Thai cuisine.

In traditional Thai medicine, galangal is prized for its anti-inflammatory and digestive benefits. It’s known to ease nausea, improve circulation, and support healthy skin. In Samunprai treatments, galangal is often added to herbal compresses and baths to help detoxify the body and soothe sore muscles.

8. Thai Shallots

Thai shallots, a smaller and more delicate variety than common shallots, are a staple in both Thai cuisine and Samunprai. Their flavour is milder and sweeter than that of regular onions, making them ideal for balancing the intense heat and boldness of spices in Thai dishes. Often used in curry pastes, stir-fries, and soups, Thai shallots add depth and richness to the flavour profiles of these dishes.

Shallots are commonly roasted or fried to bring out their natural sweetness before being added to pastes, where they blend seamlessly with other ingredients like garlic and chillies. In addition to their culinary value, Thai shallots are known for their health benefits, which include anti-inflammatory and antioxidant properties. They are rich in vitamin C, quercetin, and other compounds that support the immune system, improve circulation, and promote healthy skin.

In Samunprai, Thai shallots are sometimes used in poultices or compresses to soothe sore muscles and reduce swelling, reflecting their dual role in both cooking and traditional healing practices. Their mild yet complex flavour and health benefits make them an essential ingredient in many curries, adding both richness and wellness to every dish.

9. Garlic

Used throughout global cuisine, garlic is a familiar ingredient in Thai cooking, where it adds depth and richness to sauces, pastes, and stir-fries. In Thai curries, garlic is often pounded with other herbs and spices to create a fragrant paste that forms the foundation of many dishes.

Garlic is also a powerful natural remedy. Its antibacterial, antiviral, and antifungal properties make it a key ingredient in Samunprai treatments aimed at boosting the immune system, fighting infections, and promoting heart health. Garlic is used both in cooking and as a topical treatment in traditional herbal poultices to ease respiratory conditions and skin infections.

10. Cinnamon, Cardamom, Nutmeg, Cloves, and Cumin Seeds

These aromatic spices are common in Asian cooking and add a unique flavour to certain Thai dishes, especially curries and marinades. The spices bring warmth and complexity to pastes, and their fragrant aroma complements the more pungent herbs like garlic and lemongrass.

In Samunprai, these spices are often used to improve circulation and ease digestive issues. Their warming properties make them ideal for massages and compresses designed to soothe joint pain and improve overall vitality.

The heart of the Thai  & Chinese kitchen is the mortar and pestle (known as Kork and Sakin Thai). Standing as iconic symbols of culinary tradition, revered for their ability to infuse dishes with authentic flavours.
From the vibrant hues of Thai curry pastes to the aromatic blends of freshly ground asian spices, mastering the use of these traditional tools can significantly enhance your culinary prowess. Let's delve into the art of choosing the perfect mortar and pestle and understanding their adept use.

Mortar, unleashing aromas and flavours

As you observe the rhythmic pounding of ingredients in a mortar and pestle, it feels like the aromas and flavors are being released into the air. This traditional technique of grinding and crushing ingredients unlocks the natural oils and essences, resulting in a depth of flavor that modern kitchen appliances can't reproduce.
The mortar and pestle act as catalysts, breaking down the cell walls of herbs, spices, and vegetables, releasing their hidden aromas and intensifying their flavors. The texture of the ingredients is transformed, creating a harmonious blend that forms the backbone of many Thai dishes.

Types of Thai Mortar and Pestle

Thai kitchens make use of two main types of mortar and pestle: the granite mortar and pestle, and the terracotta mortar with a hardwood pestle. Each material has its own advantages and suitability for different types of ingredients and recipes.

Granite Mortar and Pestle

Benefits:

The granite mortar and pestle, crafted from sturdy igneous rock, excels in durability and robustness. Its weight and solid construction handle vigorous grinding, perfect for making curry pastes and blending spices efficiently. Its strength ensures thorough blending, crucial for recipes like Thai green curry paste.
With varying sizes and capacities, it's versatile for different batch sizes, from condiments to nut butter. Its hefty build ensures stability during use, minimizing tipping or slipping, and the weight aids in the grinding process, making it easier for the user.

The downsides: 

Their weight may pose challenges for handling and cleaning, particularly for those with limited mobility or strength. Furthermore, being porous, granite tends to absorb liquids and odours, rendering it less suitable for grinding pungent ingredients such as fish. 

Terracotta Mortar and Pestle

The benefits: 

The terracotta mortar and pestle, also known as the Laos-style mortar, offers an affordable and lightweight alternative to granite. Crafted from durable baked clay, it's perfect for lighter grinding and mixing tasks like crushing garlic or blending chili oil. Its affordability and manageable weight make it accessible to cooks of various skill levels.
Specifically designed for bruising and light mixing, it preserves delicate textures in dishes such as green papaya salad or nam prik chili paste. For those seeking textured dishes, this set is an excellent choice. Its deep bowl is excellent for creating marinades, spice rubs, and vinaigrette dressings.

The downsides: 

Their fragility in comparison to granite sets means that excessive force during grinding should be avoided. Furthermore, the pastes or mixtures crafted in a terracotta mortar might not achieve the same level of smoothness as those from a granite mortar.

In Thailand, som tam would usually be made using a wooden pestle and a clay mortar

Granite or Terracotta: Which is Right for You?
The choice between a granite and terracotta mortar and pestle ultimately depends on your preferences and cooking style.
Granite sets are perfect for those who enjoy making authentic Thai curry pastes and grinding spices. Terracotta sets, on the other hand, are great for those who prefer recipes that require gentle mixing or bruising of ingredients.

Getting Started with Your Mortar and Pestle

Before using:
Wash your mortar and pestle by rinsing it thoroughly with warm water, ensuring all surfaces are clean. While soap or dishwashing liquid can be used, ensure a thorough rinse afterward. For granite sets, soak them in clean water for 2-3 hours, then let them air dry completely in the sun.
As for Terracotta sets, clean them thoroughly, let them air dry in the sun, and then proceed to cure them.
To cure your tools, use rice to grind away any remaining grit and impurities. Add a small handful of white rice and a tablespoon of water to the mortar, then use the pestle to grind the rice in circular motions. This action will create a gray paste as the rice absorbs any dirt or debris. Rinse out the paste with water and repeat the process until the rice paste comes out white and clean.

How to use:
Here are some tips for using your mortar and pestle effectively:

1. Stabilise the Mortar: Place the mortar on a stable surface, ensuring it won't slip or move during use.
2. Add Ingredients: Start with larger, harder ingredients at the bottom of the mortar. This could include items like garlic, peppercorns, or lemongrass. Gradually add smaller and more delicate ingredients as you go.
3. Grind in Circular Motions: Use the pestle in a circular motion, applying pressure as needed.
4. Adjust Technique: Adjust the force and speed of your grinding based on the texture you're aiming for. If you need a finer mixture, grind with more pressure and for a longer duration.
5. Take Breaks if Necessary: To prevent overheating the ingredients or straining your muscles, take breaks during the grinding process.
6. Techniques for Specific Ingredients: Different ingredients may require varied techniques. For example, for pastes, start with the toughest elements and work towards the softer ones, ensuring a homogeneous mixture.

Remember, the key is to use a combination of vertical percussion and circular friction motions while gradually adding and grinding ingredients to achieve the desired texture and blend. 

Chinese Eating Etiquette 

As a state of ceremonies, China has always attached great importance to etiquette. Chinese dining etiquette is an important portion of Chinese food culture. Good dining etiquette and table manners can show one’s good self-cultivation and leave good impression to your Chinese host. We have sorted some basic dining etiquette for you at the following. Do in Rome as The Romen's do!

Seating Order

In a formal dinner, the seating order is very strict. Chinese seating order is based on seniority and organisational hierarchy. In general, the seat of honour is usually the one in the center facing east or facing the entrance. This seat is usually reserved for the guest with highest status or a foreign guest of honour. Others with higher status sit in close proximity to the seat of honour, and those with positions sit further away. While as a host, he may take the least prominent seat, usually the one nearest the kitchen entrance or service door. Only after the senior or the guest of honour sit down, other people can be seated.

Mural painting in Watpho, Bangkok.

Thai food is gaining popularity worldwide because of the variety of cuisines, its exceptional taste, and the uniqueness of its character. According to the Tourist Authority of Thailand, “The special quality of Thai food is its ability to reflect three key values – nutritional, cultural, and medical – with the use of fresh ingredients, well-trained natural talent in cooking methods and presentation techniques, and the generous use of herbs and spices.

Thai food is a harmonious combination of tastes and medicinal qualities, as the ingredients are mainly vegetables and herbs, such as lemon grass, galangal, capsicum, basil, and garlic, which not only give out enticing aromas, but also increase the health benefits.”

While Thai food is well known for its spiciness, its essence is actually in the art of balancing four prominent flavours: salty, sweet, sour, and spicy, in which the level of spiciness also depends on the type of Thai food. Thai cuisines are varied in tastes and styles depending upon the area or region of the country that the dish originates from. Regional ingredients, cooking techniques and the favourite flavours of the local people define local dishes and shape their distinctive tastes and charms.

But a common characteristic you can notice is the use of fresh herbs and spices and fish sauce as a main condiment added to almost every main dish.

Northern Thai cuisine

Thai cuisine in the North of Thailand is influenced by the region’s neighbors, Burma and Laos. This is reflected in the consumption of main dishes with sticky rice or famous dishes like Khao Soi or Kaeng Hangle.
Also, a cool climate all year round in this region inspires dishes which use ingredients that keep your body warm and boost your energy. Some samples are Kaeng Hangle using pork belly, Kaeng Kradang using pork knuckle mixed with spices and Khao Soi using coconut milk as their main ingredients. The locals also use a lot of natural exotic herbs to create some unique local dishes. The Northern food in general tastes salty rather than sweet, mildly hot, and requires a lot of fresh vegetables, smoky grills and herb-rich curries.
Some famous Northern Thai cuisine includes: Khao Soi (egg noodle with yellow curry, served with chicken, pork or beef), Kaeng Hangle (a pork curry flavored with ginger, turmeric, and tamarind), Sai ua (Northern style grilled pork sausage with herbs and spices), Nam Prik Ong (a dip with minced pork, chili and tomatoes).

Northeastern Thai cuisine

The Northeastern region, known locally as Isan, cuisine is famous for its unique dishes and pungent taste which is heavily influenced by Lao cuisine.
One of the most distinctive ingredients in Isan food is Pla Ra or fermented fish that the locals use to season their dishes or use as dipping. Pla Ra has a salty and sour taste, with a very strong smell, which may be unpleasant for some people, but it cannot be denied it is a part of Isan food that makes it outstanding and popular nationwide. Isan food rarely uses coconut milk in cooking, so most dishes are light and fresh, but burning hot and spicy tastes.
Some famous Isan dishes are Som Tam (Green papaya salad), Nam Tok (spicy grilled pork or beef salad), Grilled Chicken, Lap (Minced pork salad) and Sup Nor Mai (Hot and Sour Bamboo Shoots Salad), served mostly with streamed sticky rice.

Central Thai cuisine

Central Thai Cuisine is the most common food in the country and most of the Thai classic dishes which are known worldwide are from this region, like Pad Thai, Tom Yam Soup or Green Curry Chicken.
Chinese and Indian cuisine play a major influence for the food in this region, for example, stir-fries, noodle and curry dishes. The Central food palate in general is a mellow taste of sour, salty, spicy and sweet. One of the major ingredients used in Central Thai cuisine is coconut milk, and other condiments like soy sauce, fermented bean paste, and oyster sauce.

Southern Thai cuisine

Seafood are signature dishes of this peninsular region. Due to an abundance of coconuts and sugar palms in the South, the local cuisine makes heavy use of coconut milk and palm sugar.
The food palette in this region is also known for hot and deeply spicy taste since there is a lot of curry paste and chilli in the dishes.
Some famous dishes from the South: Massaman Curry (Indian-Malay style curry with Chicken and Potatoes) , Panang Curry (A thick red Thai curry made with peanuts and spices), Khua Kling (Southern dried-friend curry with minced pork), Satay (Marinated grilled skewers with peanut sauce for dipping)

Eating Customs in Thailand

• Thai people generally use spoons and forks. The spoon is held in your right hand and the fork in the left. The spoon is used to put food into the mouth, while the fork is used to scoop and arrange rice and food onto the spoon. Chopsticks are typically used for noodle dishes or to consume Chinese food only. Thais normally do not use knife on the table, but most dishes are served in bite-size pieces so there is no need to use the knife. Or you can use the edge of your spoon to cut food into smaller bite.
• Thai people like to eat in groups and share many different dishes together. Dishes are often served all at once and people share dishes, except for soup that they use a smaller bowl. It is also customary to sample several dishes at one time.
• Thais normally do not put big servings of food on their plate all at once but take a small amount and keep going back for more. Begin with a portion of rice and gradually make your way around the other dishes served on the table, helping yourself to small amounts of each.
• A Thai meal usually comprise dishes with variety of taste like a spicy soup or curry, a fried dish, a clear soup, and a salad dish or a dip. An individual rice dish will be served for each person. Most Thai dishes will be eaten with steamed rice or steamed sticky rice.

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This question had never occurred to me until recently. As a westerner working in Thailand for many years this was not even up for consideration. Green curries are hot, red curries less so.It had always been so, that is simply the way it is. Therefore, I was surprised to find out that in the West the reverse was often thought to be the case. That Thai red curry is the spiciest with the Thai green curry being much milder. I wondered how this came about since I had never encountered a single Thai who would think like this, I wondered just how this message got out there. I did what many of us do when seeking the answer to a question; I googled it. Well that shook me up a bit I can tell you. I was amazed to see how many people confidently asserted that red was the spiciest of Thai curries. Well it just ain't so. A green curry in authentic Thai cuisine will always be hotter than a red curry and the heat will also differ between the regions, green curry from the South of Thailand (excepting the tourist areas) tends to be much more fiery due to the addition of Bird's Eye chillies. Genuine bird chillies are much smaller and far spicier than the varieties that UK supermarkets often mistakenly label as bird chillies.