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
In addition to the large, bulbous common variety (Horn Yai), shallots (Hom Lek or
Horn Daeng) and scallions (Ton Hom) are used.
Used in both fresh green, dried black and ground form, these are called Phrik Thai
and add a peppery flavour to many dishes.
The pulp of the pod of the tamarind tree (Makham) adds a sour taste to a number of
meat and fish dishes or soups
Khamin in Thai, this is another member of the ginger family and provides a bright
yellow colour to some Thai curries and Sa Te.
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 (wide), which are made from rice flour and
come in three different sizes; and thin egg noodles (Bami), which are used in soups
and stir-fried dishes.
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 pa cakes