26 Facts About Thai cuisine

Thai cuisine cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge.

Traditional Thai cuisine loosely falls into four categories: tom, yam, tam, and gaeng .

Thai cuisine wrote that Thai people learned how to use spices in their food in various ways from Indians.

Thai cuisine is more accurately described as five regional cuisines, corresponding to the five main regions of Thailand:.

Thai royal cuisine has been influenced by the Khmer royal cuisine through the Khmer palace cooks brought to the Ayutthaya Kingdom during its conquests of the Khmer Empire.

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Thai royal cuisine has become very well known from the Rattanakosin Era onwards.

Thai cuisine maintains that the only difference between the food of the palace and that of the common people is the former's elaborate presentation and better ingredients.

Thai cuisine food was traditionally eaten with the hand while seated on mats or carpets on the floor or coffee table in upper middle class families, customs still found in more traditional households.

Important to Thai cuisine dining is the practice of khluk, mixing the flavors and textures of different dishes with the rice from one's plate.

Traditionally, the majority of ethnic Thai cuisine people ate with their hands like the people of India.

Thai cuisine food is known for its enthusiastic use of fresh herbs and spices.

Meats used in Thai cuisine are usually pork and chicken, and duck, beef, and water buffalo.

Kapi, Thai cuisine shrimp paste, is a combination of fermented ground shrimp and salt.

Tai pla is a pungent sauce used in the southern Thai cuisine, that is made from the fermented innards of the short mackerel .

Thai cuisine provides us with a recipe for nam phrik with pla ra and onions in Du Royaume de Siam, an account of his mission to Thailand published in 1691.

Soy sauces which are used in Thai cuisine are of Chinese origin, and the Thai names for them are loanwords from the Teochew dialect: si-io dam, si-io khao, si-io wan, and taochiao .

The Thai cuisine lime is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor.

Spices and spice mixtures used in Thai cuisine include phong phalo, phong kari, and fresh and dried peppercorns .

Northern Thai cuisine larb uses a very elaborate spice mix, called phrik lap, which includes ingredients such as cumin, cloves, long pepper, star anise, prickly ash seeds and cinnamon.

Whereas many Thai cuisine dishes are now familiar in the West, the vast majority are not.

Thai cuisine used a duck logo, resulting it the nickname aitim tra pet .

Thai cuisine only became well-known worldwide from the 1960s on, when Thailand became a destination for international tourism and US troops arrived in large numbers during the Vietnam War.

The number of Thai cuisine restaurants went up from four in the 1970s London to between two and three hundred in less than 25 years.

Global popularity of Thai cuisine is seen as an important factor in promoting tourism, and increased exports of Thailand's agricultural sector.

One survey conducted in 2003 by the Kellogg School of Management and Sasin Institute showed that Thai cuisine ranked fourth when people were asked to name an ethnic cuisine, after Italian, French, and Chinese cuisine.

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Three restaurants that specialize in Thai cuisine, but are owned by non-Thai chefs, have received Michelin stars:.