Know Thai tastes ?
[ There is specific knowledge about tastes that you need to know: sweet, sour, salty, buttery, spicy, and lingering. Sweetness is derived from white sugar (nam tan srai), brown sugar (nam tan oui), soft palm sugar (nam tan peep), hard palm sugar (nam tan phuuk), coconut sugar (bea-sre), or honey (nam phaung). Sour taste comes from varieties of acidic fruits and plants. Each type has its own specific taste and aroma. Here are the types commonly used in Thai cooking: tamarind (ma-kam peark), lime (ma-nao), rice vinegar (nam som), and edible leaves like young tamarind leaf (yod ma-kam) and Som njung leaf (bai som-njung). Salty mostly comes from sea salt and flavoring added sea salt that comes in a liquid form. Fermented products of various kinds of seafood are commonly used. Fish sauce is a classic product that is fermented anchovy or shrimp with sea salt and other food flavorings added. There are three types of Thai soy sauces: white, black, and sweet.] Back to Top Understand the texture
