THAI SELECTION

Crushed Chillies

The volatile oil capsaicin found in chillies provides the fiery heat essential in Asian, Mexican and West Indian cuisines. Use as much as you dare!

Mix with butter and spread over flour tortillas. Cut into strips and bake in the oven as an alternative crisp to serve with drinks.

Galangal

With a similar flavour to ginger, galangal is an essential spice in South East Asian cuisine, used often in Thai curries, sauces and marinades.

Add a teaspoon of galangal to stir-fried vegetables and serve with noodles and sweet chilli sauce.

Mix a teaspoon of galangal with clear honey and soy sauce. Smear over chicken or duck and bake in a hot oven.

Kaffir Lime

The fruit and leaves of the kaffir lime tree feature widely in South East Asian cuisine. It adds a clean fresh citrus flavour to food - a must for Thai curries and noodle dishes.

Make an Asian style dressing to serve over noodles, by mixing kaffir lime powder with soy sauce, rice wine vinegar, chopped garlic and a pinch of sugar.

Lemon Grass

This fragrant spice adds a refreshing lemon flavour to Malaysian, Indonesian and Thai cuisine.

Add half a teaspoon of lemongrass to chicken soup for an extra citrus note.

Stir a pinch of lemongrass into stir-fried green beans that have been cooked with plenty of onion and garlic.