Herbs and Spices

Galangal
This herb has a peppery smell and pungent taste. Select a mature galangal with darker skin as it gives a strong flavor and fragrance.

Lemongrass
This herb gives citrus flavor. Select a thick and firm stalk with purplish base stem and the outer layer is fresh as the inner stalk will be juicy. Always remove the outer layer before slicing. Cut the stalk above the base stem for 1.5 inches is suggested.

Kaffir lime rind
To prepare some rind, select a mature fruit with shiny rough exterior. Peel off the green part and finely slice before adding to curry paste. The dried peel can be substituted but is less fragrant.

Wild ginger
This fresh aromatic and pungent herb is usually used to reduce fish odor. Select fresh and plump roots as they are juicy and have slightly peppery taste

Coriander root
Select medium root. The larger root is more fibrous while the smaller one has less fragrance. To prepare the root, cut above the stem end for 1 cm. as it is an aromatic part. Rinse thoroughly and slice before pounding with other ingredients.

Coriander seeds
The fruits have Citrus flavor. Select a white or light brown fruits are suggested. Avoid the dark brown ones as they are old. Rinse and roast until they are fragrant before pounding to powder. Keep in an airtight container and store in a refrigerator to preserve the aroma.

Cumin
The seeds have strong peppery flavor. Select small seeds as they are more aromatic than large ones. Rinse and roast until they are fragrant before pounding to powder. Keep in an airtight container and store in a refrigerator to preserve the aroma.

Cloves
This spice has strong aroma with cool flavor. Lightly roast and grind before adding to a curry paste.

Thai cardamom
This spice comes in an oval-shaped pod with a soft white skin. The seed is black and very aromatic. it is slightly pungent with bittersweet flavor. Use only seeds by pounding to powder before adding to a curry paste.

Pepper
It has a very pungent flavor. To enhance the aroma, both black and white pepper should be roasted before pounding. Store in a refrigerator to help preserve the fragrance is suggested.

Turmeric
They are available in two types: ’kamin Chan’ is dark yellow and has strong flavor while ’kamin oi’ is larger and milder both in color and flavor. Select the fresh one without bruise or soggy. Turmeric powder can also be used.

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