Geographical Location of Different Cuisine Around the World

 

French Cuisine

The cuisine of France is one of the most ancient, popular, and well-known worldwide. The cuisine of Southern France, also known as Provencal Cuisine is a part of Mediterranean Cuisine. However, the cooking style in the rest of France is very different from Provence. France is located in Western Europe. It is famous for its lush green meadows, rivers, and mountains. French food can be divided into regions with each of them having distinct and unique characteristics.

Culinary Regions of France

Region	Province	Characteristics
Southwestern	Aquitaine,Bordeaux,Gascony,Gascony,Country	Use Saffron, Mushrooms, and Rice. Sheep and Goat milk cheese. Red wine, Foie gras, prunes, oysters, Bayonne Ham, Perigord truffles. Flavourful cuisine
North Western	Brittany, Normandy	Apples are found in plenty. Cider brandy and Calvados is made from apples from Normandy. Seafood-Oysters, Clams, and Mussels are popular. Camembert cheese from this region.
Eastern & North Eastern	Lorraine, Alsace, Champagne	German influence in the food. Limited variety of vegetables found. Potatoes, cabbage, and beetroot were found. Charcuterie products are popular. Cheese like Brie is from this region. Quiche Lorraine- bacon and leek baked in a pie with cheese and savory custard.
Northern France	Picardy, Nord- Pas-de-Calais	Crustaceans, Monkfish, and herrings are popular. Wheat, sugar, beet, and chicory are cultivated. Stews such as Marmite popular.Good quality pates and terrines produced.
South Eastern France	Cote d’Azur, Rhone, Alps *Paul Bocuse	Use of Vegetables and Fruits. Liqueur – chartreuse produced here. Herbs-lavender, fennel, basil, and marjoram were used. Camargue rice from this region.
Southern France	Midi- Pyrenees, Languedoc, Marseilles, Nice	Provencal Cuisine-Mediterranean influence. Roquefort cheese.Bouillabaisse-traditional fish stew, Ratatouille Nicoise- stewed vegetables, Aioli- garlic mayonnaise, Tapenade- chopped olives, capers, anchovies, and olive oil.
Western France	Nantes	Mussels, Oysters. Lamb and Poultry like a duck. Cognac is a product of this region. Mushrooms and goat cheese are used.
Central France	Burgundy, Paris, Loire valley	Vegetable Soup with bacon and cheese. Famous Dishes- Coq au vin, beouf burgoignon, pot-au-feu. Dijon Mustard-Burgundy

 

Popular Dishes from France

Ingredient	Description
Pig Trotters	Feet of pigs. These preparations originated in Champagne. They are braised with vegetables and herbs and flavored with Dijon mustard and then packed in round molds.
Herring	Oily fish are found in the Atlantic Ocean, on the Normandy coast. Traditional methods are salting and smoking.
Belon Oysters	Flat oysters with a nutty taste. Found in Normandy, Brittany and Picardy.
Agneau de Pauillac	Pauillac is a lamb from Bordeaux. They are unique since they are allowed to graze in the marshes where wines are also harvested.
Escargot	These are snails cooked in garlic-flavored herb butter served as hot hors d’ oeuvres.
Moutarde de Dijon( Dijon Mustard)	Very popular mustard from Dijon in Burgundy. Mustards from Dijon contain both red and white wines instead of vinegar.
Camargue Rice	It is a short-grained rice of red color. It is sticky rice and is cooked like risotto.
Globe Artichokes	It is a shoot of a plant. It is found in Brittany.
Chicory	Chicory is a green leaf used in salads.
Perigord Truffle	Highly flavored mushroom which grows underground. It is also one of the most expensive mushroom varieties and is reared in the wild.
Brie cheese	Brie is from Champagne while Camembert is from Normandy. It is a soft white cheese made from cow’s milk.
Roquefort	Blue veined cheese from sheep’s milk. It is a white cheese with green molds
Neufchatel	Cheese from Normandy. It is a soft cheese with a crumbly texture. It is usually molded in a heart shape.
Camembert	Soft white cheese from unpasteurized cow’s milk from Normandy. Can be served as hors’d oeuvre or as part of a cheese platter.

 

Considered to be one of the most ancient cuisines in the world. It is believed that the art of fine dining originated in France and spread to Italy when the Italian Queen Catherine married King Henry II of France. Geographically located in South Europe with a Peninsula part extending into the Mediterranean Sea. Geographical location has played a significant role in the evolution of the cuisine due to the availability of ingredients grown locally. Hence ingredients and dishes vary according to the region.

Regions:

1. Abruzzo: Central Italy dishes flavored with chili peppers, aromatic saffron & olive oil. Meats of sheep, goat, and lamb are popular. Herbs like rosemary and garlic are used extensively. Famous Dish- aglio olio pepperoncino-pasta tossed in olive oil with salt, crushed peppers, and garlic.

2. Basilicata: Southern Italy-food not very popular outside Italy. The meats used are pork and sheep—a famous dish- Loukanika which is a sausage.

3. Campania: Southern Italy. Pizza originated here. Vegetables like tomatoes, peppers, potatoes, artichokes, fennel, lemon, and oranges are used. Known for fresh Mozzarella Cheese. Hard Wheat known as Durum Wheat is grown abundantly here.

4. Emilia Romagna: Nothern Italy-believed to be creators of flat pasta. eg. Lasagne, Tagliatelle, and Tortellini are all from this part of the country. Also, Balsamic Vinegar is from here.

5. Liguria: coastal region in North West Italy. The food here is a combination of fresh fruits, vegetables, and seafood. Since basil grows in abundance over here, pesto ( paste of basil leaves, garlic, parmesan cheese, pinenuts, and olive oil) is used as a flavoring agent and cooking ingredient. Minestrone and Pesto are said to have originated in Liguria. Flatbreads like Foccaccia are from this region. Polenta and chickpeas are used in the dishes. Olive oil is also produced in abundance here.

6. Lombardy: Situated in northern Italy. Risotto and other rice preparations are from this place. Cheeses like Gorgonzola, Taleggio, etc. are produced here. The cooking style is also known as the Milanese style of cooking.

7. Sicily: Largest Island on the Mediterranean Sea. The use of vegetables such as tomatoes, peppers, and eggplant is in abundance as is the use of fish such as tuna, sea bass, and swordfish. Popular dishes are Sicilian caponata, granita, cassata and canolli.

Special Ingredients

Cheese:

1. Parmesan or Parmiggiano-Reggiano: grainy hard cheese used for cooking, aged for 12 months to 02 years.

2. Pecorino: Pungent cheese made from sheep’s milk. Matured for 7-8 months. Used for making sauces and pasta.

3. Ricotta: Soft creamy cheese. Made from whey which is low in fat content. Used for making stuffing pasta.

4. Mascarpone: Creamy cheese from Lombardy. Used for making tiramisu.
5. Gorgonzola: Blue–veined cheese from Piedmont and Lombardy. It is used for cooking since it melts quickly.

6. Mozzarella: A fresh low-fat cheese that is used in pizzas since it melts and forms a stringy texture.

 

 

Spanish Cuisine

The cuisine of Spain has flavors similar to that of Mediterranean food. The presence of olives, parsley, almonds, garlic, and saffron is found in plenty. Olive Oil is the primary cooking medium that is used. Among the many Spanish dishes that are popular worldwide, Tapas is the most well-known. Tapas are appetizers of Spanish origin. Tapas are almost always associated with a selection of small eats served along with drinks. The Spaniards are also well known for an afternoon siesta where most shops and markets close down after lunch hours. They re-open in the evening when Tapas is served along with the drinks in the restaurants and bars. This may go on till midnight.

Popular Spanish Ingredients

1. Saffron: It is obtained from the stigma of a flower called Crocus Sativus.It is one of the most expensive herbs in the world. The Spanish garnish their food with Saffron. There are only 3 stigmas in one flower and it takes almost 14000 stigmas to make 30 grams of saffron. Spanish Saffron Crocus Sativus

 

2. Sherry: one of the most popular wines, it comes from the town of JEREZ. The existence of Tapas is attributed to sherry. Sherry is consumed as an aperitif or maybe had along with food.

 

3. Jambon Serrano: Spanish Ham which is sweeter compared to parma ham. The best variety comes from the black Iberian pigs.

 

4. Rice: Rice was introduced by the Arabs. Spanish Rice has a medium grain and is starchy like Arborio rice. It should be cooked without stirring. Paella is made of Spanish rice.

 

5. Piquillos: A variety of chilies that grow in Nothern Spain. These are first roasted and then peeled and deseeded.

 

6. Manchego: Popular cheese found in Spain is aged and the aging determines the flavor and texture.

 

Popular Spanish Dishes

1. Paella: Made by mixing rice with vegetables and various meats and seafood, flavored with saffron. It is made in shallow cast iron pans and is kind of a sticky pilaf.

 

2. Gazpacho: It is a cold soup from the Andalusian region of Spain. It is prepared to quench the thirst of laborers working in the fields. It is served cold but not chilled to retain the flavors. It is made by pureeing tomatoes, cucumber, red bell peppers, one-day-old bread, and olive oil.

 

3. Tortilla: Made by combining eggs, potatoes, olives, vegetables, and herbs. It is also known Spanish Omelette. It should not be confused with Mexican. Tortillas which is a kind of bread made from Maize flour.

 

4. Pollo en Pepitoria: A popular chicken preparation flavored with saffron and almonds.

 

Portuguese Cuisine

Portugal has a passion for seafood because of its long coastline. For culinary purposes, Portugal may be divided into north and south separated by the Tagus River. Portugal is situated on the innermost edge of the European Continent. Portugal’s terrain is generally mountainous north of the Tagus River and rolling plains south of it and it has a sizeable rural population. Its main agricultural products are wheat, corn, rice, potatoes, grapes, and olive oil. Dairy products are scarce especially in the north. Portuguese tend to use more varied and intense seasonings. North is famous for its Caldo Verde a soup of potato, onions, shredded cabbage, and Linguiça sausage, which may be thickened by cornbread. Portugal is renowned for sardines and cod which are canned and salted. Specialties of Portugal are chestnut soup and almond & egg confections. South is a hotter and more fertile climate. Wheat is the staple crop and food, especially bread. Bread is also used to thicken soups or stews. Algarve is the southernmost region, and from it comes Piri-Piri, a hot chili sauce that is now famous in all former Portuguese colonies. The warm climate is good for cultivating figs, apricot, lemons, carbs, almonds, sugarcane, citrus, and rice. Portugal like Spain has a lot of Moor‘s influence, especially in the use of almonds and yolks in sweets.

Arabian Cuisine

Arab cuisine is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world.  The cuisines are often centuries old and reflect the culture of great trading in spices, herbs, and foods. The three main regions, also known as the Maghreb, Fertile Crescent, and the Arabian Peninsula have many similarities, but also many unique traditions. These kitchens have been influenced by the climate, cultivating possibilities, as well as trading possibilities. The kitchens of the Maghreb and Levant ( Syria, Lebanon, Israel, Jordan) were developed over the past centuries. The kitchen from the Khaleej ( Arabian peninsula) region is a very old kitchen. The kitchens can be divided into urban and rural kitchens.

Lebanese Cuisine

Olive oil, garlic, and lemon are some of the ingredients which give a typical flavor to Lebanese food. Lebanese appetizers are known as Mezze which is popular worldwide. Lebanese food includes fresh vegetables, apples, grapes, and figs. Arak an alcoholic beverage flavored with fennel is popular. Herbs such as mint and parsley dominate the flavors of Lebanese food.

Popular Lebanese Dishes

Mezze- Traditional Lebanese appetizers or a selection of small dishes which are served during lunch and dinner, with or without alcohol.

Baba Ganoush- Roasted eggplant which is peeled, mashed, and mixed with various seasonings such as tahini, olive oil, and garlic. It has a smoky flavor and is often served as a dip with pita bread.

Hummus- Made from boiled chickpea which is pureed and flavored with olive oil, lemon juice, garlic, parsley, and tahini paste.

Moutabel- It is similar to Baba Ganoush, the difference being the addition of crushed peppercorns and green chilies.

Falafel- This is prepared by coarsely grinding soaked chickpeas and mixing them with chopped parsley, it is shaped like a circle and then deep fried. It is served wrapped in pita bread.

Shawarma- It is the most popular of the Middle Eastern dishes. The meat, usually chicken is marinated and skewered and then rotated on its axis. The heating element is on one side and when the meat gets cooked, it is sliced and served along with hummus, pickled vegetables, and tahini paste, wrapped in pita bread like a roll.

Tahini- It is a paste made of sesame seeds and olive oil, it is sometimes combined with other ingredients to make items like hummus and Baba Ganoush.

Tabbouleh is a popular salad consisting of chopped parsley, mint, chopped deseeded tomatoes, and bulgur wheat. It is seasoned with lemon juice and olive oil.

Fattoush- It is a fresh seasonal salad made from vegetables such as cucumber, tomatoes, and onions mixed with bread like pita or Lavash. The pieces of bread are deep-fried and then broken before being mixed with vegetables.

 

Greek Cuisine

Greek food is one of the oldest cuisines in the world. Greek food consists of fish and seafood which forms an integral part of the cuisine. Seafood such as tuna, octopus, and squids are consumed. Sheep and goats are reared to produce milk and cheese. A famous Greek cheese is Feta.

Special Ingredients 

Kalamata olives- these are dark purple slightly elongated olives that grow only in Greece due to the climatic conditions.

Grape/ Vine Leaves- these are grape leaves that are used to make a popular dish known as Dolmas. The leaves are highly perishable and hence it is difficult to find them fresh. They are pickled and packed in bottles and then sold worldwide. The leaves are preserved and stored in a brine solution due to which they should be cleaned before use.

Filo Pastry- these are paper-thin sheets of dough that are readily available in the frozen state. Various dishes, both sweet and savory are prepared from these.

Feta Cheese-it is an aged cheese made from sheep or goat milk. It has a granular texture and can be used for salads and table cheese.

Greek Dishes 

Spanakopita- these are savory triangles made from filo pastry. These are stuffed with a filling of sautéed spinach and feta cheese and then either deep-fried or baked.

Tzatziki-it is a Greek dip made from hung curd, mixed with grated cucumber, salt, olive oil, mint, parsley, and dill. It served as an accompaniment in Middle Eastern countries.

Avgolemono-it is the national soup of Greece. It is made with eggs and lemon. Popularly, a chicken broth is seasoned with lemon and eggs.

Moussaka- it is prepared by making layers of grilled eggplant slices, tomato sauce, and minced meat topped with béchamel and cheese and then baked till the top layer turns brown.

Dolmas- they are made from vine leaves which are stuffed with minced lamb and rice and then steamed.

Baklava- this can be served both, hot or cold. It is made with filo pastry and an assortment of dried nuts. The nuts are placed in between the sheets of the filo pastry and at least 6 layers are made. It is then baked till it gets a golden brown color.

 

English Cuisine

The food of the United Kingdom is known as English Cuisine. This cuisine comprises food from Scotland, Wales, England, and Northern Ireland.

SCOTLAND

The food of Scotland has similarities with Scandinavian food. It is influenced by local ingredients and has famous dishes such as Scotch Broth and Cock-a-Leekie. Haggis, which is the most famous Scottish dish is made by stuffing the stomach of sheep and then boiling it for a long time. Scottish salmon is also very well known and it is often smoked and cured before it is served.

NORTHERN IRELAND

Irish cuisine is influenced by the use of seafood and vegetable since the climate is suitable for rearing animals and growing crops. Potatoes are an integral part of the Irish diet. Ireland is also famous for beef which is exported all over the world. Famous dishes from Ireland are Fish and Chips and Irish Stew. Black Pudding is a sausage produced here. It is also famous for its whisky and seafood.

WALES

Welsh cuisine is well known for its use of seafood and lamb. A traditional Welsh dish is Roast Leg of lamb with Mint Sauce. Leek is the national vegetable of Wales. The use of potatoes is common. Shepherd’s Pie is another well-known dish from Wales.

ENGLAND

Traditionally English cuisine is not as popular as other European Cuisines. Classical English food is not very famous but ingredients such as Cumberland Sausages, and Stilton Cheese, are well-known all over the world. English breakfast is also a very popular breakfast in various countries.

An English breakfast consists of bread served with butter and marmalade, eggs to order with sausages, bacon, and grilled vegetables like tomatoes and mushrooms and tea/coffee. Cereals with hot/cold milk are also part of the breakfast.

 

German Cuisine 

German cuisine is not widely known, but a few specialty dishes are popular in hotels worldwide. The German breakfast consists of bread and toast with jam and marmalade, sausages/ ham/ salami, and coffee. German sausages known as WURST are famous worldwide. The food consists of large portions of meat and vegetables such as potatoes, cabbage, beetroot, kohlrabi, etc. Fruits such as apples, prunes, and raisins are added to the meat to impart sweetness.

Regions of

Region	Description
Bavaria	South of Germany. Pork is eaten here. Spanferkel is a popular dish which is baby pigs roasted over a spitfire. Leberkas is another famous dish from here.
Berlin & Westphalia	Produces some of the best charcuterie products. Bratwurst(Westphalia Ham), rabbit pate are famous
Rhineland	Dishes here have French and Belgian influence. Sauerkraut (pickled cabbage) is well known and also served in French Cuisine. Sauerbraten is another well-known beef dish from here.
Saxony	Eastern Germany is famous for preparations like Linsensuppe. Use of potatoes, flour, sugar, etc. are found in this region
Baden- Wurttenburg	This is Southern Germany and the food has an Italian influence. Pastas are served here which is different from Italian pasta. The most famous pasta is Spatzle which is made from flour, eggs, and water.

 

Special Ingredients Used in German Cuisine

Ingredients	Description
Spargel	White Asparagus which is seasonal and perishable. Often sold canned due to seasonal availability. Available during May-June
Morello Cherries	Sour cherries from Germany. Used to make KIRSCH liqueur, which is used for black forest cakes.
Westphalia Ham	Unique ham produced in the Westphalia region. The meat is cured over branches of Juniper Berries.
Senf	It is German Mustard. The seeds are crushed and mixed with vinegar and oil
Quark Cheese	Fresh cheese is similar to curd. It is not aged and is made from low-fat milk
Juniper Berries	It is the seed of the juniper vine. It is used as a spice in the dried form.
Caraway Seeds	Similar to black cumin, it is used as a spice. It has a flavor similar to anise seed. Used in desserts, bread, and vegetable dishes

 

Popular German Dishes

Sauerkraut	Translates to sour cabbage in German. Red/ White cabbage is allowed to ferment naturally. The shredded cabbage is then pressed and further fermented for 2-3 weeks. It is flavored with caraway seeds and eaten with braised meat.
Spatzle	Made from flour, eggs, and seasonings. A thick batter of the ingredients is forced through a spaetzle strainer into a pot of simmering water. It is then tossed in butter and served.
Pumpernickel	A bread made with rye flour. Wheat flour is also added in small quantities to lighten the dough. It is dark in color and is consumed with sausages, meat, and fish
Pretzel	Knot-shaped German bread consumed during Oktoberfest. This bread is dipped in a sodium hydroxide sol. which gives it a unique flavor and color.
Schnitzel	Made from Veal escalopes. The meat is marinated, crumbed, and then pan-fried. Served with fried potatoes, lemon wedges, and cranberry sauce.
Spanferkel	Baby pigs are cooked whole over a spitfire. Made for special festivals like Oktoberfest.

 

Culinary Terms Used In German 

1. Bangers: English term for sausages
2. Danish Pastry: Breakfast Pastry from Denmark.
3. Candied fruits: dried fruits soaked in sugar syrup
4. Gravalax: salmon fillet cured in salt and sugar, flavored with dill.
5. Gherkin: Small pickled cucumbers in brine.
6. Juniper berries: dried blackberries used for pickling.
7. Kirsch: A cherry liqueur obtained from Morello Cherries in the Swabia region of Germany.
8. Lavender: purple-coloured scented flowers used in cooking.
9. Prunes: A dried variety of black plums.
10. Smorgasbord: name of buffet spread in Scandinavian countries.
11. Marzipan: paste of almond and sugar.

 

Japanese Cuisine

It is one of the oldest cuisines in the world. Many culinary features of Japanese cuisine are said to be acquired from external influences like the use of rice from the Koreans and the use of soya beans from the Chinese.
Japan is located in the North Pacific Ocean. It is a country comprising many islands. The main four islands are Hokkaido, Honshu, Shikoku, and Kyushu.

Japan, being an island nation has one of the largest coastlines. Seafood forms an integral part of Japanese Cuisine. One of the most famous Japanese dishes popular worldwide is Sushi. Sushi is a dish made by combining raw fish with cooked rice and wasabi.
Similarly, when the raw fish is combined with Soy sauce it is known as Sashimi.

 

Ingredients Used in Japanese Cuisine

Japonica Rice:
Japanese rice is also known as Gohan is a short-grain variety of rice. It is sticky rice.

Soba Noodles:
It is a variety of thin Japanese Noodles made with buckwheat flour. Soba noodles are usually served cold with a salad or sauce dip.

Japanese Amberjack:
This fish is mostly used for sushi and sashimi.

Nori:
This is the seaweed used while making sushi.

Daikon:
This is a white radish used in Japanese cuisine. Mainly used in garnishes, salads, and also in pickled form.

Wasabi:
These are known as Japanese Horseradish. It is a condiment with a strong and pungent flavor. This is served with Sushi and Sashimi due to its anti-bacterial properties. It can be used
freshly grated or in dried powder or paste form.

Kobe Beef:
Kobe Beef is the meat from a special breed of Wagyu cattle which is famous the world over due to its well-marbled texture.

Sake:
It is a rice wine from Japan. It can be consumed hot or cold and is also used extensively in Japanese cuisine.

Mirin:
This is a rice wine similar to Sake, but it contains a higher percentage of sugar. It is used in cooking, and has a sweeter taste compared to Sake due to almost 40%-50% of sugar being present.

Miso:
Miso is a traditional ingredient of Japanese Cuisine. It is a form of seasoning made by fermenting rice, barley, or soybeans with salt and fungus. It is used for making stocks and soups.

Cooking Style of Japan

⦁ Teppanyaki- ‘Teppan’ means iron plate while ‘yaki’ means to grill. Teppanyaki is a style of grilling food on hot plates. In this style, the entire meal, course-wise, from appetizers to desserts is prepared in front of the guest with a lot of flair from the Chef. This style of cooking is more popular in western countries than in mainland of Japan.

⦁ Teriyaki- In this style, the ingredients are cooked after marinating them in a sweet soya sauce. This style is used mostly for cooking appetizers. It was developed by chefs who had to cater to foreigners who visited Japan and found the native Japanese food bland. The meats and seafood while being grilled are brushed with soya sauce and mirin to give shine to them and make them look attractive.

Special Japanese Dishes

Any discussion on Japanese cuisine has to include Sushi and Sashimi. Though it may seem that Japanese Cuisine is all about only Sushi or Sashimi, there is much more to this cuisine. For example, in Northern Japan, the food comprises meats in barbecued form. Green Tea is also extensively consumed here.

Sushi is typically raw fish wrapped in rice and seaweed. The seaweed is called nori.
Sashimi is a slice of raw fish that is served with pickled ginger, soya sauce, and wasabi. Sea or Ocean fishes are preferred to river fishes as river fishes are considered unfit for raw consumption.

Some well-known Sushi are:

⦁ Maki- This is a rolled Sushi wherein the sushi rice is spread evenly and rolled in a Nori sheet with various fillings

⦁ Uramaki- In this variety, the filling is rolled in Nori sheets which are then covered with Sushi Rice. This type of Sushi is more popular in Western countries.

Thai Cuisine

The cuisine of Thailand is one of the most popular cuisines worldwide. It is rich in flavors and taste and widely accepted the world over.
The use of ingredients such as Kaffir lime, lemon grass, and birds-eye chilies makes the food robust and palatable to most people around the world.

There are a few distinct features of Thai cuisine. The food is consumed with a fork and spoon and not with chopsticks like in other South Asian countries. Also, Thai cuisine has some distinct curries which are very much different from Indian curries. Further, in Thai Cuisine, Rice is the main dish and everything else is served as accompaniments.

Popular Ingredients Used in Thai Cuisine

Lemon Grass/ Takrai:
Lemon Grass is found in places with moderate climates. It has a lemony fragrance and only the bulb found at the bottom is used.

Thai Ginger/ Galangal:
It is an underground stem-like ginger known as galangal or Thai ginger and is used in the cuisines of Thailand and Laos. It is used in Thai curries and has a pungent taste and flavor.

Kaffir Lime/Makrut:
The leaves of the plant are used in Thai dishes. Sometimes the rind may also be used. It is usually used in soups and curries. The leaves are hand torn to be used but can also be thinly sliced.

Birds Eye
chili/Prik kee noo
These are small chilies of different colors like red, yellow, and green. These chilies are very spicy and used in combination with other chilies. The spice level can be reduced by removing the seeds before cooking.

Fish sauce/ NamPla
This is a condiment used for seasoning Thai food. It is golden brown and made by combining salt and fermented fish. It can be served as a table accompaniment or as a dipping sauce.

Curry Paste
These are the pastes on which Thai curries are based. Curry pastes are of different types like Red, Yellow, and Green, and are made with different ingredients. These pastes contain chili paste and usually, the color of the paste depends on the type of chili used.

 

Popular Dishes from Thailand

Satay:
These are thin slices of meat marinated and skewered in bamboo sticks and char-grilled. They are served with peanut sauce and also have a distinct peanut flavor. They originated in Indonesia but are now popular in all South Asian Countries.

Som tam:
It is a raw papaya salad also known as Som tam isaan. The green raw papaya is peeled and then shredded. These shreds are then lightly crushed with tomatoes, peanuts, palm sugar, coriander roots, bird eye chili, and fish sauce and served.

Tom yam:
This is a spicy hot and sour thin soup from Thailand. It has vegetables like galangal, kaffir lime, chili paste, mushrooms, shallots, etc. The soup also has meats such as chicken or seafood like prawns or may be made with only vegetables.

Phad Thai:
It is a dish consisting of stir-fried flat rice noodles which are tossed in a sweet and sour sauce. It also has peanuts, bean sprouts, etc. added to it along with meats. This is served as a main course and eaten as a meal.

Sangkaya:
It is a pudding made with coconut milk and thickened with cornstarch and eggs. Pandan leaves( fragrant leaves widely used in South Asian cuisines for flavoring) are infused in the pudding. It is sweetened with palm sugar and served chilled along with a topping of condensed milk.