Thai Cuisine

Thai cuisine is very varied and considered as one of the best cuisines in the world. Thai cuisine has adapted to the tropical hot and humid climate of the country. Thai cuisine is almost fat-free and easy to digest. Additionally, Thai cuisine is usually fiery hot which keeps the blood circuit going even in the country's tropical climate. Thai cuisine uses lots of fresh vegetables and not much meat, so the Thai diet is very low in calories.

Typical ingredients in Thai cuisine

Ingredients are always fresh and full of different tastes and flavours..

The most important spice in Zhailand is Nam Pla, a salty fish-sauce. Nam Pla is used like soy sauce in Japan or China. Another important spice is chile. Brought to Thailand by Portugues traders it is now an important spice for many Thai dishes.

Additionally, the Thai cooks and housewives use coconut milk, lemon grass, tamarind, ginger, black pepper, galangal, garlic, cilantro, basil, palm sugar, turmeric, cumin, shallots, and green onions.

Thai eating habits

Like in most other Asian cuisines there are no course in the Thai cuisine. There is no distinction between starters, main-courses and desserts. All dishes are served at the same time, along with different sauces and a large bowl of rice, which is the main dish and not a side-dish. Only the dessert, usually fresh fruit or nifty desserts are served separately.

It is worth noting that Thais eat with spoon and fork. Knives are hardly ever used. Only noodle-dishes are occasionally served with chopsticks.