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Every recipe carries photos of the ingredients but they often go by different names around the world. In the recipes we mostly use English and Thai names

The following is a list of commonly used Thai food ingredients and any alternative names, as used in other countries (that we know of), this is a Work in Progress so please update us with anything we miss or get wrong, please use IM to send us a message

	Prik Waan Sweet Chilli Bell Pepper Capsicum Pepper (by colour) ie. Red Pepper Paprika	Thailand Thailand United States Australasia UK , Canada, Ireland Many European countries
	Ton Haawm Scallion or Green Onion Spring Onion Cibies or Syboes Gibbons Shallots	Thailand US and Canada UK Scotland Wales Australia careful all you Aussies... Shallots are up next!!
	Hom Daeng (red in colour) Shallot or Eschallot French Shallot Griselle	Thailand UK, USA, Canada etc Australia, You Aussies confused yet? (Actually you're right, it is generally believed they originate from France) France
	Prik Ki Noo Thai Chilli Birds Eye Chillis	Thailand Thailand Rest or the world, the term generally refers to just the hot spicy varieties
	Pak Chee Cilantro Coriander Chinese Parsley	Thailand United States (anyone know why the yanks call it this?) Introduced to US by British colonists in the 17th century. UK, Europe Canada (contributed by Dionys)
	Very similar to Iceberg Chinese Lettuce Nappa Cabbage?	UK, Europe USA
	Makuea Kraow Used in Asian Cooking since pre-history Eggplant	Thailand US, Canada, Australia
	Makuea Muang Aubergine (also eggplant) Same family as eggplant, but purple in colour and used in different recipes Referred to in Thailand as Chinese eggplant	Thailand UK and Europe
	Bai Gapow Holy Basil Confusion Alert	Thailand (origin:India) Thailand, Europe, USA,? Many shops mistakenly sell you Thai basil. True Holy Basil is hairy and spicy, with a similar flavour to cloves
	Bai Ho Ra Paa Thai Basil AKA Sweet Basil It is grown in many countries, but if you buy this "imported from Thailand" you will notice the difference in taste	Thailand All areas Has hairless shiny leaf and aniseed/licorice smell, used in Thai curries and stir fry Traditional Thai cooking only uses these 2 types of basil (Holy and Sweet)
	Bai Makrut Kaffir Lime Leaf AKA Kieffer The young leaf has an hourglass shape and tastes better	Thailand All English speaking Countries
	Dta Krai Lemon Grass AKA Cochin Malabar Citronella	Thailand English speaking countries Wherever it comes from or what name, the taste is very similar so try it.
	King Ginger Ground and fresh ginger taste quite different and ground ginger is a very poor substitute for fresh ginger, especially in Thai food <<< This is an old one (has shoots)	Thailand All English speaking countries Young ginger is juicy and fleshy with a very mild taste Mature ginger roots are fibrous and nearly dry and juice from old ginger roots is extremely potent
This one is a fresh young example, older Galangal is darker and has a skin more like that of ginger	Kaa Galangal	Thailand Europe, USA, Canada, Australasia etc. Though it resembles and is related to ginger, it tastes little like ginger. In its raw form, galangal has a soapy, earthy aroma and a pine-like flavour with a faint hint of citrus
	Nam Makam Biac Tamarind Puree The pulp of young fruit is very tart and acidic and is used in savoury dishes. The ripe fruit is sweeter, yet still distinctively sour, and can be used in desserts and sweetened drinks, or as a snack. .	Thailand All English speaking countries In Thailand, there is a carefully cultivated sweet variety with little to no tartness grown specifically to be eaten as a fresh fruit
	Nam Par sometimes Plah Fish Sauce Made from fish that have been allowed to ferment, smells like old fish meal but adds a lovely flavour to many Thai meals, often called the stinky sauce and naturally tastes quite salty. Try some neat, not too bad really and a useful exercise to understand it's qualities	Pretty much called the same all over the world, is exported almost globally, with English labels (as shown) for English speaking countries or Spanish etc etc
	Thai Seasoning sauce is related to fish sauce but far more like a weaker version of Worcestershire sauce, which actually contains fermented anchovies. It has a rich savoury flavour and aroma which leaves a pleasant after taste if you try it neat	Known as Thai Seasoning sauce in most parts of the world
	Nam Man Hoye Oyster Sauce should be made by condensing oyster extracts, which is made by cooking oysters in water until a white broth is produced. The opaque broth is then cooked until a desired viscosity has been reached and the liquid has caramelized to a brown colour. No other additives, not even salt, should be added to the sauce, since the oysters should provide all the savoury flavour It tastes sweet savoury and unlike fish sauce is pleasant to taste neat	Oyster Sauce is sold around the world and labelling is translated in most countries In some countries, including the UK, the oyster content in some sauces is lower than its Asian counterparts of the same brand due to laws regulating the import of seafood.

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