Tapioca

Definition: Tapioca is made from the cassava root and, when combined with coconut, sugar, or rice, forms the basis of many Thai desserts. While regular tapioca is made up of larger granules, “minute tapioca” is smaller and cooks faster (though much longer than a mere minute!). Tapioca starch is used in Thailand as a thickener instead of corn starch. Another good thickener for sauces is arrowroot powder. Both are good-for-you starches, and are available at Asian specialty stores and/or health food stores.

Tamarind

Definition: Tamarind is a kind of sweet and sour fruit that grows in a pod. While some cuisines use tamarind to make desserts and even candy, in Thai cooking it is used mostly in savory dishes. While pods of tamarind are available in many Asian stores, it is more convenient to purchase tamarind puree (and it tastes just as good). In this form, it resembles molasses. Look for it in jars at your local Asian market.

Soy Sauces, light and dark

Definition: Soy sauces, light and dark are a mainstay in all Asian cuisines, including Thai. “Light” refers to regular soy sauce, while “dark” is literally darker and stronger in flavor. Vegetarians should note that light soy sauce can be substituted for fish sauce in most recipes. Thai chefs also use sweet soy sauce in certain dishes, or as a dipping sauce—look for it in specialty Asian stores.

Also Known As: tamari

Shrimp Paste in Thai Cooking

Definition: Shrimp paste is used to add depth to noodle dishes, soups, and curries. It comes in bottled form and is available at most Asian grocery stores. As it is salty and highly concentrated, be sure to use it sparingly.

Shallots

Definition: Shallots are commonly used in Thailand and come in all sizes and colors, including purple. If shallots aren’t available at your local grocery store or are too expensive, a good substitute is a combination of white cooking onion and garlic. Or use only the white part of spring onions.

Rice

Definition: Thai Rice is now widely available throughout the world as the leading variety of quality white rice. It is often called “scented” or “jasmine” due to its fragrant aroma. Another variety of Thai rice is sweet rice, also called “sticky” for its texture. Sweet rice is used in many Thai desserts including cakes and puddings.

Also Known As: Thai Scented Rice, Thai Jasmine Rice

Pandan

Definition: Pandan is a herbaceous tropical plant with long green leaves. In Southeast Asia, pandan leaves are used to lend a unique taste and aroma to many Thai desserts and some drinks. Pandan leaves can also be used to wrap savory foods, such as chicken (see recipe links below). Pandan paste is used in cakes and desserts, as it is sweet and imbues foods with a bright green color. It can be purchased as a ready-to-use paste in Asian specialty stores. If purchased fresh, pandan leaves should be pounded into a paste for use in desserts, adding water sparingly.