Basil

Three varieties with different fragrances are used. The most common is Bai Horapha (Sweet Basil), which has a slight aniseed flavor and a reddish purple color at the leafstalk, often sprinkled on curries. Others are Bai Kaphrao (Holy Basil), often stir-fried with meat, which has hotter flavor, and slightly hairy Bai Maenglak (Hoary Basil), a milder form often sprinkled over soups and salads. When these are not available, western sweet basil may be used, though the taste will be somewhat different.

Bean Sprouts

These are the crunchy fresh sprouts of the mung bean, called Thua Ngok in Thai and found in most vegetable markets though canned one can be substituted

Cardamon

The pods or large black seeds are used to flavor and garnish many dishes; it is also used in ground form. It 's also called Gravan.

Chilli

Several different types of chilli (Phrik) are used in thai cooking. As a general rule, the smaller the chilli, the hotter it is. The hottest of all are the tiny red or green Phrik Khi Nu, followed by the slightly larger Phrik Chi Fa. Dried chillies (Phrik Haeng) and ground chilli powder (Phrik Pon) are also used.

Coriander (Cilantro)

Called Phak Chi in Thai, this is essential to many Thai dishes. Not only are the leaves used, but also the stems, roots and seeds, all of which impart a different flavor.

Coconut

The milk of the coconut (Maphrao), made by grating the white flesh, soaking it in boiling water, and then squeezing out lizuid through a fine sieve, is used in many soups and curries and so is the cream, the top layer whcih forms after making the milk.

Cucumber

Thai cucumbers (Taeng Kwa), smaller than the western variety, are served raw as an accompaniment to several dishes.

Dill

As its Thai name, Phak Chi Lao, suggests, this is often used in Lao cooking, which means it also appears in a number of dishes from the northeastern region.

Fish Sauce

Known as Nam Pla, this salty, pale brown liquid made from fermented small fish or shrimp is widely used in cooking and as a condiment to provide a salty flavor.

Galangal

A relative of the ginger root, galangal (Kha) imparts a delicate, unique flavor. It is used fresh, dried or powdered.

Garlic

Thai garlic (Krathiam) is smaller and sweeter than the western variety. It is used both fresh and pickled in a large number of classic dishes.

Kaffir Lime

Both the fruit and leaves of this shrub, Makrut Thai, lend a distinctive taste to many Thai food especially curry pastes. There is no real substitute though.

Lemon Grass

This tall, grass-like plant, known as Takhrai, has small, bulbous roots and a lemony flavor and aroma. The bud and base leaves are chopped and pounded for many dishes, as well as, for a refreshing herbal tea.

Lime

Used principally as a garnish for fish and main dishes, lime (Manao in Thai) is also freshly squeezed and mixed with water and sugar syrub as a beverage.

Mint

Fresh leaves of this plant (Saranae) are used for flavoring and for garnishing a number of dishes..

Mushrooms

Thais use several varieties in cooking, especially in Chinese-derived dishes. Among the most common are abalone or oyster mushrooms, dried chinese mushrooms and straw mushrooms.

Noodles

Sino-Thai dishes employ a number of kinds. Among them are glass noodles (Wun Sen), which are made from mung beans, thin and almost transparent; rice vermicelli: Sen Mi (thin) / Sen Lek (narrow) / Sen Yai sizes; and thin egg noodle (Bami), which are used in soups and stir-fried dishes.

Onions

FIn addition to the large, bulbous common variety (Hom Yai), shallots (Hom Lek or Hom Daeng) and green onion (Ton Hom) are used.

Palm Sugar

Known in Thai as Nam Tan Pip, this is derived from the fruit of the palmyra palm and comes in the form of dried thick pancakes.

Peppercorns

Used in both fresh green, dried black and ground form, these are call Phrick Thai and add a peppery flavor to many dishes.

Tamarind

The pulp of the pod of the tamarind tree (Makham) adds a sour taste to a number of meat and fish dishes or soups.

Turmeric

Khamin in Thai, this is another member of the ginger family and provides a bright yellow color to some Thai curries and Sa Te.