415 George St. North in Peterborough, Ontario


Experience The Essence of Authentic Thai Cuisine!

The essence of authentic Thai cuisine lies in its herbs and spices. For centuries, they have been contributing to the making of time honoured dishes that reflect the true spirit of Thailand. When used in combination they help achieve a balance of the five fundamental Thai tastes.

The following are some of the herbs commonly used in the cooking and those which are increasingly now and available worldwide.


Three varieties with different fragrances are used. The most common is Bai Horapha (Sweet Basil), which has a slight aniseed flavour and reddish purple colour at the leafstalk, often sprinkled on curries

Kaffir Lime

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


In addition to galangal, two other varieties of ginger are used in Thai cooking, the familiar one Khing and another Krachai, which has a milder flavour.

Palm Sugar

Know in Thai as Nam Tan Pip, this is derived from the fruit of the Palmyra palm and comes in the form of dried thick pa cakes.


The pods are large black seeds and used to flavour and garnish many dishes, it is also used in ground form


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


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


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


Several different types of chili (Phrik) are used in Thai cooking. As a general rule, the smaller the chili, 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 chilies (Phrik Haeng)

Lemon Grass

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


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


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


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.


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