Thai Flavors
Sour | Sweet | Creamy | Salty | Spicy
- เปรี้ยว หวาน มัน เค็ม เผ็ด -
Thai cuisine and Thai street food is built on the delicate balance of five core flavors: Sour (เปรี้ยว), Sweet (หวาน), Rich/Creamy (มัน), Salty (เค็ม), and Spicy (เผ็ด). Each of these elements comes together harmoniously to create the vibrant and bold dishes Thailand is known for.
1. Sour (Priaw - เปรี้ยว)
Sourness in Thai food is refreshing and tangy, often used to brighten the flavors of a dish. It’s achieved using:
- Lime juice (Nam Manao – น้ำมะนาว)
- Tamarind paste (Makham – มะขาม)
2. Sweet (Waan - หวาน)
Sweetness adds balance, softening the intensity of spicy or salty flavors. It comes from:
- Palm sugar (Nam Tarn Peep – น้ำตาลปี๊บ)
- Coconut milk (Nam Kati – น้ำกะทิ)
3. Creamy/Rich (Mun - มัน)
This flavor represents the richness or creamy texture in Thai dishes, often contributed by:
- Coconut milk (Nam Kati – น้ำกะทิ)
- Peanuts or oils used in cooking.
4. Salty (Kem - เค็ม)
Saltiness enhances umami and balances sweetness and sourness. Thai cuisine achieves saltiness through:
- Fish sauce (Nam Pla – น้ำปลา)
- Shrimp paste (Kapi – กะปิ)
- Soy sauce (See Ew – ซีอิ๊ว)
5. Spicy (Phed - เผ็ด)
Spiciness is a signature characteristic of Thai cuisine, achieved using:
- Fresh chilies (Prik Kee Noo – พริกขี้หนู)
- Chili paste (Nam Prik Pao – น้ำพริกเผา)
- Galangal (Kha – ข่า) for a subtle heat.
Harmony of Thai Flavors
The magic of Thai cuisine lies in its Balance : Ros Glom Glom - รสกลมกล่อม