ABSTRACT
This chapter uses scientific approaches to explain the functional properties and sensory attributes of common ingredients in Thai cuisine. Chemical properties important to cooked rice's quality involve many factors, such as the proportion of amylose and amylopectin. The main seasoning for most Thai dishes is fish sauce and other similar seasonings such as soy sauce. Coconut milk is used in both savory and sweets dishes. The particular focus is on garlic, and basil leaves are ubiquitous in Thai cuisine. Herbs and spices, along with their pictures, are included in this chapter. Other notable ingredients are lime juice and palm sugars. Limestone water is local wisdom with an interesting history, uniqueness, and possible applications.
