Cuisine
Spices in Thai cooking
Aromatic rather than dry-spice led: lemongrass, makrut lime leaf, galangal, white pepper, coriander root.
No. 25Herb
Basil
Sweet, peppery, clove and anise
herbal·sweet
No. 10Spice
Black pepper
Pungent, sharp, woody, warmly biting
pungent·warm
No. 28Herb
Cilantro
Bright, citrusy, pungent, fresh
herbal·citrusy
No. 2Spice
Coriander seed
Citrusy, floral, warm, lightly sweet
citrusy·floral·warm
No. 40Spice
Galangal
Sharp, piney, citrusy, peppery
pungent·citrusy
No. 20Spice
Ginger
Pungent, warm, bright, citrusy
pungent·warm·citrusy
No. 72Spice
Green peppercorn
Fresh, bright, mild, herbaceous pepper
pungent·herbal
No. 41Herb
Lemongrass
Bright, lemony, floral, grassy
citrusy·floral
No. 42Herb
Makrut lime leaf
Intense, floral, citrus-peel aroma
citrusy·floral
No. 79Herb
Pandan
Grassy, vanilla, nutty, floral
floral·nutty·sweet
No. 17Spice
Star anise
Sweet, warm, strong licorice
sweet·warm
No. 88Spice
Tamarind
Sour, fruity, date-like, tangy
citrusy·sweet
No. 9Spice
Turmeric
Earthy, bitter, musky, mildly peppery
earthy·bitter
No. 45Spice
White pepper
Earthy, sharp, fermented, less aromatic
pungent