Spices in Thai cooking
Thai cooking leans on citrusy, floral, and sweet notes: Coriander seed, Pandan, Tamarind, Lemongrass, Makrut lime leaf, and Ginger sit at the center, with the wider set on this page rounding out the repertoire. Aromatic rather than dry-spice led: lemongrass, makrut lime leaf, galangal, white pepper, coriander root.
Basil
Sweet, peppery, clove and anise
Black pepper
Pungent, sharp, woody, warmly biting
Cilantro
Bright, citrusy, pungent, fresh
Coriander seed
Citrusy, floral, warm, lightly sweet
Galangal
Sharp, piney, citrusy, peppery
Ginger
Pungent, warm, bright, citrusy
Green peppercorn
Fresh, bright, mild, herbaceous pepper
Lemongrass
Bright, lemony, floral, grassy
Makrut lime leaf
Intense, floral, citrus-peel aroma
Mint
Cool, sweet, green, menthol
Pandan
Grassy, vanilla, nutty, floral
Star anise
Sweet, warm, strong licorice
Tamarind
Sour, fruity, date-like, tangy
Turmeric
Earthy, bitter, musky, mildly peppery
White pepper
Earthy, sharp, fermented, less aromatic
Common questions
- What spices are used in Thai cooking?
- Coriander seed, Pandan, Tamarind, Lemongrass, Makrut lime leaf, and Ginger, among others.
- What flavors define Thai cooking?
- The notes that stand out most are citrusy, floral, and sweet, read from the flavor profiles of the spices listed here.
- What is the strongest spice in Thai cooking?
- Galangal is one of the strongest here: sharp, piney, citrusy, peppery. Add it early and taste as you go.