Cardamom has a strong, unique taste. with an intensely aromatic and resinous fragrance. Black cardamom has a distinctly more smoky. though not bitter. aroma. with a coolness some consider similar to mint. Green cardamom is one of the most expensive spices by weight. but little is needed to impart the flavour.
The chilli (or chilli pepper) from Nahuatl chilli is the fruit of plants from the genus Capsicum, members of the nightshade family Solanaceae. Chilli peppers originated in the Americas. After the Columbian Exchange. many cultivars of chilli pepper spread across the world for use in both food and medicines.
Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae, Syzygium aromaticum Cloves are native to the Maluku islands in Indonesia and are used as a spice in foods throughout the world.
Coconut The coconut palm (also. cocoanut). Cocos nucifera, is a member of the family Arecaceae (palm family) It is the only accepted species in the genus Cocos The term coconut can refer to the entire coconut palm. the seed or the fruit which. botanically, is a drupe and not a nut The spelling cocoanut is an archaic form of the word. The term is derived from 16th century Portuguese and Spanish coco. meaning head or skull, from the three small holes on the coconut shell that resemble human facial features.
Coriander (Coriandrum sativum), also known as cilantro. Chinese parsley or dhania. is an annual herb in the famly Apiaceae Coriander is native to regions spanning from southern Europe and North Africa to south west Asia All parts of the plant are edible but the fresh leaves and the dried seeds are the parts most traditionally used in cooking
Galangal (galanga, blue ginger. laos) i a rhizome of piants in the ginger family Zingiberaceae. with cuinary and medicinal uses originating in Indonesia The rhizomes are used in various Asian cuisines such as the famous Tom Kha Gai scup
Allum sativum commony known as garlic. is a species in the onion genus.Allum its close relatives include the onion, shallot, leek, chive and rakkyo. With a history of human use stretching back over 7000 years garlic is native to centralAsia It has long been a staple part of the Mediterranean region diet as weld as a frequent seasoning in Asia. Africa and Europe It was knon to ancent Egyptans and has been used for both culinery and medicinal purposes
Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy. medicine. or spice It lends its name to its genus and family Zingiberaceael Other notable members of this plant family are turmeriC, cardamom and galangal
Cymbopogon (lemongrass) is a genus of about 55 species of grasses native to warm temperate and tropical regions of the Old World and Oceania. It is a tall perennial grass
The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruit trees in the flowering plant family Anacardiaceae The mango is native to south Asia from where it has been distributed worldwide to become one of the most cultivated fruits in the Sodon
Oyster sauce describes a number of sauces made by cooking oysters The most common in modem Use is a viscous dark brown cordiment made from sugar salt and water thickened with comstarch and favoured with a ittle oyster essence or ecract Some versions may be darkened with caramel though high qualty oyster sauce is naturaly dark UA uue) uupesn Auouoo S ousno u pue
Pandan is a herbaceous tropical plant with long green leaves. In south east 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 savoury foods such as chicken
Sesame is a flowering plant in the genus Sesamum Numerous wild relatives occur in Africa anda smaller number in India It is widely naturalised in tropical regions around the worlid and is cultivated for its edible seeds which growin pods Sesame has one of the highest oil contents of ary seed With a rich nutty flavour it is a common ingredient in cuisines across the world
Soy sauce talso called soya sauce is a condiment produced from a fermented paste of boiled soybeans, roasted grain bnine and Aspergillus oryzae or Aspergilus sojoe molds After fermentation, the paste is pressed to produce a liquid - the soy sauce - and a solid byproduct is often used as animal feed Soy sauce is a traditional ingredient in east and south east Asian cuisines where it is used in cooking and as a condiment.
Anise Pinpinella anisum is also known as aniseed It is a flowering plant in the family Aplaceae native to the eastern Mediterranean region and south west Asia Its flavor has similarities with some other spices such as star anise, fennel and liquorice
Tamarind (Tamarindus indica) is a leguminous tree in the famly Fabaceae indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon, having only a single species
Key limes are small, spherical limes that grow in tropical and subtropical regions. They're light yellow (not green) when ripe and contain more seeds than regular limes. Their skin is also very thin, which means they don't store well. It's best to keep them out of the fridge and use them within two days of purchasing.
Riceberry (????????????????) is a registered rice variety from Thailand, a cross-breed of Jao Hom Nin (JHN), a local non-glutinous purple rice and Khao Dawk Mali 105 (Hom Mali rice).
Turmenic iCurcuma Longal is a rhizomatous herbaceous perennial plant of the ginger famly Zingiberaceae it is native to tropical south Asia requining temperatures between 20°C and 30°C and a considerable amount of annual ranfallin order to thrive.
Elevated Thai Culinary Experience in Del Mar.
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