, each description of a herb or spice includes its scientific and common names in English and Thai, a botanical description of the plant, how it should be stored to best preserve its qualities, its culinary and medicinal uses, and other notable applications. A selection of classic recipes show how the various ingredients are combined harmoniously in traditional Thai fare.
Getting to know these 30 herbs and spices will greatly increase one’s appreciation of Thai gastronomy as well as understanding of how they can contribute to our holistic well-being.
Hugh T.W. Tan, Associate Professor at the Department of Biological Science, National University of Singapore, has been with the university teaching and researching botany and ecology for over 20 years. He has edited and co-written several books on local biology and horticulture.