Spices
The spices
used in Thai Cuisine are a mixture of Chinese and Indian influences.
Like in Chinese cuisine, a lot of soy sauce is used; and
similar to the Indian cuisine, there is lots of chili around.
However, chili in Thai cuisine is not as finely ground as in Indian
cuisine, and in Thai curry spices, other ingredients than chili
are more noticeable. Nevertheless, Thai cuisine classifies several
kinds of chili.
Phrik lueng
is the hottest chili around despite its lovely yellow-orange color,
phrik khi nu is not so potent and phrik yuak and
phrik chi fa are relatively mild. Phrik thai (pepper)
is a common flavoring. Aside from black pepper, green pepper
corns are widely available. However, green pepper is probably
rather suited for European than Thai cuisine as in hot dishes
the fine flavor of green pepper is not noticeable.
There are
several other important spices. Coriander leaf is sprinkled
on everything; coriander root is combined with garlic and pepper
to flavor meats. In southern Thailand, turmeric is much
used, while many forms of ginger are used throughout Thailand
with meats, vegetables and soups.
Other highly
popular spices include lemon grass, used extensively in
Thai soups and certain salads, which are also often seasoned with
vinegar. Then, too, there are mint, basil, cardamom and
pandanus.
A number of
basic sauces accompany most meals; these include fish sauce
(the essential Thai salt substitute) and tamarind sauces
which can make the blandest food taste simply astonishing.
As many Thai
dishes are spicy hot it might be well to note that a hot beverage,
especially tea, with the meal will help cut the heat. Water or
cold drinks only increase the intensity of the spices. It is well
to know a few words of Thai to regulate the amount of spices.
Phet nit noi is a little bit hot, mai phet is not
hot and spicy hot is phet.
The extensive
use of monosodium glutamate, known in the West as meat
tenderizer, can be criticized in Thai cuisine as it has been suspected
of causing side effects. Monosodium glutamate is not a spice in
itself as it is basically tasteless. However, it does contribute
to blend and enhance flavors. In Thai street kitchens it is not
unusual to see a teaspoon full of monosodium glutamate added to
just one bowl of soup.
To what extent
monosodium glutamate is harmful to health has been a worldwide
debate over the years. The fact is that anywhere in Asia, it is
used to blend tastes, not just in Thailand. And it's also a fact
that noticeable effects are hard to establish, at least as long
as it is not consumed in immense amounts. Used in overdoses, monosodium
glutamate is alleged to cause problems of disorientation.
Derek Davies
of the Far Eastern Economic Review joined the debate with the
following contribution, printed in his column Traveller's Tales
of the FEER of July 11, 1991: "Almost every day, the 'findings'
cancel themselves out. Frying is bad, of course, but so - according
to one of the most recent myriad alarmist 'results' of tests -
is roasting or barbecuing (they could be cancer-friendly, experiments
on laboratory animals had 'indicated'). Flavor is out, so one
should eat one's food raw, poached, steamed or stewed. Monosodium
glutamate enhances flavor, so it must be bad, despite the fact
that MSG had only had deleterious effects on rats which had been
filled to the gills with the stuff for weeks on end."
**********
The annual population surveys include specific information on
birth history and mothers' characteristics to be used for the analysis
of trends and differentials in sex ratio at birth.
**********
http://www.asiatour.com/thailand/e-02trav/et-tr153.htm
Jan Garanoz
869/116 Thanon Pemavipat,
Chiang Rai, 57000 Thailand
Created: September 1, 1995
Last updated: September 14, 2009