Thai Seasoning Blend

Product Information

Don’t tell my kids, but this homemade Thai seasoning might become my new go-to blend. If you’ve had other Asian seasonings, it’s sort of like curry powder. This is one of the ingredients harder to find in the West but is really one worth searching out as it adds both distinctive color and taste to a dish. I got the idea for this blend from a Thai blend made by Spicely, an organic spice company. Maybe you’ve noticed them in the spice aisle of nicer grocery stores? Their spices come in cute little green boxes.

All these regional influences together with the adaptations made over the centuries and decades are responsible for the flavors of Thai food today.

What’s in Thai Seasoning?

Sweet dark soy sauce is another dark and viscous soy sauce similar to dark soy sauce but is much sweeter. More used in Chinese than Thai cooking but used often enough and with enough of a unique taste that you should have it on hand.

Also handy when it turns out the ginger you thought you had is missing from the fridge but is much less potent in use. Green Peppercorns Don’t get me wrong — I love southwest & Mexican flavors, but sometimes I want a little something with an Asian seasoning profile. Onions are a Thai staple but onion powder is rarely added as an ingredient on its own. It is used for making spice mixes which are then used so again you will probably end up using it. PaprikaIt is also used as the vinegar base for chili condiments served at the table – especially for adding to soups. Soy Bean Paste

The most common culinary use is for the seeds to be ground up with other ingredients to make massaman curry paste. They are sometimes also found in other Thai curries and braised dishes but not often. Chili powder in the finely ground form such as you see with paprika or ground white pepper is very rarely used in Thai cooking. What is in Thai seasoning? Well, everyone has their own version and the cuisine varies greatly throughout the country of Thailand much as it does here in the US.

It brings a complex taste to most curries. And Thai people use Cassia Cinnamon, also known as Chinese Cinnamon, more than Ceylon Cinnamon. Some specialized vegetarian sauces are on the market to provide choice for those who prefer a meat-free diet. You can store this Thai spice rub in one large container, but I fell in love with the classic French Square Glass Bottles with cone-lined caps (for a better seal) which come in sizes ranging from 2 ounces to 16 ounces. I wanted to have the option to give a few bottles away of this batch, so I poured the mix into two 2-oz. bottles to give and one 4-oz. bottle to keep. If you've poked around AOC's recipe indexa bit you won't be surprised to know that I love spice rubs. It wasn't always that way, though - at first I just didn't know what the fuss was about and I'd just salt and pepper things - maybe add some garlic powder - and call it good.

Thai Seasoninghas astrongcitrus flavourwitha chilli punch!Transport yourself to the bustling streets of Thailand with thisfusion of classicAsianingredients: galangal, Thai holy basil and lemongrass to name a few. Utilising these herbs and spices (that are kept fresher for longer with our foil pouch) maximises the flavour and aromas of your dishes. It may not be unique to Thai food but you will certainly be looking for it if you are going to be cooking up any number of Thai dishes. Pepper – When pepper is incorporated with other spices in this mixture, especially with chili, it takes the dishes to the next level of taste. Thailanders use these Thai spices in most of their traditional curries, soups, and miscellaneous recipes. We most frequently notice the use of pastes and condiments in a lot of their food items.

Is There a Fenugreek Substitute?

You will likely be familiar with Worcestershire sauce which is a hot and thin sauce with a particular flavor profile that is made from vinegar, molasses and flavored with fish, onions and a bunch of other seasonings. Another common spice in the West but much less often used as an ingredient in Thai dishes. It is however used in making massaman curry paste by quite a lot of Thai cooks. Coriander or Cilantro Root White pepper powder is a common ingredient in Thai recipes. You can, of course, grind white peppercorns if you have them handy but if you are only using a small quantity for dusting or a little recipe tweak then you can get away with the pre-ground pepper. Uncommonly used but can be found added to soy sauce as a condiment. No need to bother with it though. Mustard Seeds Thai-spiced ribs with a green salad and brown rice (try cooking it with a jar of coconut milk in place of some of the water and a teaspoon of the spice).