Appendix 2 Under-utilized vegetables in thailand
|Some indigenous/under-utilized vegetables in Thailand|
|English Name||Scientific Name||Thai Name|
|Smooth luffa||Luffa cylindrica Roem||Buap hom|
|Bird bitter gourd||Momordica charantia L.||Mara khinok|
|Spiny gourd||Momordica cocbincbinensis Spreng||Fak khaao|
Thai Kitchen Essentials Galangal. Galangal, like ginger, is a rhizome, and the two are closely related. Kaffir Lime . Kaffir limes are used for their leaves and skins. Fish Sauce. Fish sauce is used as salt in Thai cuisine. Oyster Sauce. Thai Bird (Bird’s Eye) Chile. Thai Basil and Holy Basil. Palm Sugar. Coconut Milk.
Spice is its own flavor component in many Thai dishes, so fresh chili peppers are important, but also highly adaptable. The chilis in the photo below are shown in increasing spice order, from not spicy (top) to very spicy (bottom) and can be used in any Thai recipe that calls for fresh chilis.
Types of vegetables Leafy green – lettuce, spinach and silverbeet. Cruciferous – cabbage, cauliflower, Brussels sprouts and broccoli . Marrow – pumpkin, cucumber and zucchini. Root – potato, sweet potato and yam. Edible plant stem – celery and asparagus. Allium – onion, garlic and shallot.
Rice is the major crop grown and Thailand is the world’s biggest rice exporter. Other crops grown in the country include: rubber, sugarcane , cassava , fruit, cashew nuts, corn, tobacco, cotton, cocoa, peanuts, soybeans, medical plants, dairy, and fishery products.
Turmeric is one of the most wonderful and flavorful Thai food spices that you’ll find in Thai curries and chicken dishes . It can be used raw or dried out in powder form. You’ll find the flavors of turmeric in signature Thai dishes such as Wok-Fried Seafood, Musssamun and Yellow Curry .
The 21 Best Dishes To Eat in Thailand Panang (Thai Curry) Gaeng Keow Wan (Green Curry) Khao Soi (creamy coconut curry noodle soup ) Gai Tod (Fried Chicken) Pad Phak (Fried Vegetables) Kai Med Ma Muang (Chicken with Cashew Nuts) Kai Jeow (Thai Omelette) Kao Niew Ma Muang (Mango and Sticky Rice)
Top 7 Most Popular Thai Foods 1 Tom Yum Goong (Spicy Shrimp Soup ) The quintessential Thai aroma! 2 Som Tum (Spicy Green Papaya Salad ) 3 Tom Kha Kai (Chicken in Coconut Soup ) 4 Gaeng Daeng (Red Curry) 5 Pad Thai (Thai style Fried Noodles ) 6 Khao Pad (Fried Rice) 7 Pad Krapow Moo Saap (Fried Basil and Pork)
Many of Thailand’s most popular dishes contain one, if not several ingredients that make them spicy. This stinging, tingling sensation is most often caused by a combination of chili peppers , ginger , garlic, and peppercorn.
One of the main reasons why Thai food is so delicious is because there’s no other cuisine like it on Earth. Authentic Thai food relies upon the careful balancing of sweet, salty, spicy, and sour.
Most Thai food contains fish sauce , even if it’s not listed in the ingredients. Thai soups, noodles, curries, and stir-fries will all contain fish sauce in them unless the restaurant intentionally caters to vegans.
Thai food is flavorful and invokes a stronger reaction with taste buds – a balance of sweet, salty, and sour, and less often bitter, that makes it easy to really enjoy eating. They love strong, vibrant flavors. Thai food can have numerous tastes as well . Not all Thai dishes are spicy by default.
Humans most commonly eat the seeds (e.g. maize, wheat), fruit (e.g. tomato, avocado, banana), flowers (e.g. broccoli), leaves (e.g. lettuce, spinach, and cabbage), roots (e.g. carrots, beets), and stems (e.g. asparagus , ginger) of many plants.
A vegetable is the edible portion of a plant. Vegetables are usually grouped according to the portion of the plant that is eaten such as leaves (lettuce), stem (celery), roots (carrot), tubers (potato), bulbs ( onion ) and flowers (broccoli).
To answer your questions, rice belongs to the grains family pyramid. It is pretty clear that grains aren’t vegetables . Consequently, rice isn’t the vegetable , in addition to rye, oats, and barley. According to the U.S. government, rice can either be included in the grain group or bread-cereal- rice -and-pasta group.