The Herbs and Spices Behind Every Thai Dish
The essential Thai herbs and spices are chillies, garlic, shallots, lemongrass, galangal, turmeric, kaffiir lime, coriander root, green peppercorns and dried spices like coriander seed, cumin, star anise and cinnamon. Together, they create the balance of salty, sweet, sour and spicy that Thai cooking is known for. Learn more in the 4 essential flavours of Thai cuisine.
Quick Reference: Thai Herbs and Spices
Herb or spice |
Flavour |
Used in |
|
|---|---|---|---|
Chillies |
Heat, from fresh and grassy to fiery |
Almost every paste |
All our pastes |
Garlic and shallots |
Savoury depth, gentle sweetness |
Paste base |
Nearly all our pastes |
Lemongrass |
Bright, citrusy, floral |
Curries, tom yum, tom kha |
Green, Red, Yellow, Massaman, Panang, Jungle, Kua Kling, Tom Yum, Tom Kha, Khao Soi |
Galangal |
Sharp, peppery, earthy |
Curries, soups |
Green, Red, Yellow, Massaman, Panang, Jungle, Kua Kling, Tom Yum, Tom Kha, Khao Soi |
Turmeric |
Warm, earthy, golden colour |
Yellow and southern curries |
Red, Yellow, Massaman, Panang, Jungle, Kua Kling, Sour Curry, Khao Soi |
Kaffir lime |
Intensely citrusy, floral |
Curries, soups |
Green, Red, Yellow, Massaman, Panang, Jungle, Kua Kling, Tom Yum, Tom Kha |
Coriander root |
Deep, earthy, aromatic |
Pastes, marinades |
Green, Massaman, Panang, Tom Yum, Tom Kha |
Tamarind |
Fruity, sour |
Pad thai, sour curry, soups |
Pad Thai, Tom Yum, Tom Kha, Sour Curry |
Green peppercorns |
Mild heat, fresh and zesty |
Jungle curry, stir-fries |
Added fresh to recipes |
Coriander seed and cumin |
Warm, citrusy, earthy |
Green, Massaman, Panang curries |
Green, Massaman, Panang, Khao Soi |
Star anise, cinnamon, cardamom |
Sweet, warm, aromatic |
Massaman, khao soi |
Massaman, Khao Soi |
Thai Curry Paste: Where It All Starts
Many Thai dishes begin with a paste of fresh herbs and whole spices, traditionally pounded in a mortar and pestle. Tip: pound the dry spices first, then add the fresh herbs. Their moisture brings everything together into a smooth paste.
Short on time? Mae Jum pastes are made from Jumโs family recipes, with herbs stone-ground and whole spices roasted the traditional way. Theyโre vegan, gluten free and have no added sugar. Find the right one in our curry paste range.
1. Chillies, Garlic and Shallots: The Base
Chillies: Thai cooking uses both red and green chillies. Heat depends more on the variety than the colour, and green chillies bring a fresh, grassy flavour. More in our guide to Thai chillies.
Garlic: adds savoury depth. Fresh is always best.
Shallots: smaller and sweeter than onions, they balance the heat of the chillies and the sharpness of the garlic.
2. Lemongrass, Galangal and Turmeric: The Aromatics
Lemongrass: fresh, citrusy and floral, bruised to release its oils in curries and soups like tom yum and tom kha. See our lemongrass guide.
Galangal: a relative of ginger, but sharper and more peppery. Itโs essential for an authentic Thai flavour, and itโs the โkhaโ in tom kha.
Turmeric: gives yellow and southern curries their golden colour and a warm, earthy flavour. See our turmeric guide.
3. Kaffir Lime Leaves and Rind
Makrut lime leaves have an intense citrus fragrance. Tear them and remove the stem before adding them to curries, soups and stir-fries. The rind is ground into pastes like green and Panang. Dried or frozen leaves work if you canโt find fresh. See our kaffir lime guide.
4. Coriander Root
The roots have a deeper, earthier flavour than the leaves and are pounded into pastes and marinades. Theyโre one of the quiet foundations of Thai cooking. See our coriander guide.
5. Green Peppercorns
Young, unripe pepper berries with a mild heat and a fresh, zesty flavour. Theyโre a classic in Thai jungle curry. See our green peppercorn guide.
6. Dried Spices
Coriander seeds: warm and citrusy, ground into pastes.
Cumin: deep and earthy, especially in red, yellow and Massaman curries.
Star anise: sweet and liquorice-like, used in braises and in khao soi.
Cinnamon, cardamom and cloves: the warm spices behind Massaman curry.
How to Use Thai Herbs and Spices
Curries: fresh herbs and spices are pounded into a paste, fried until fragrant, then simmered with coconut milk. See how to make Thai curry.
Stir-fries: garlic, chilli and lemongrass flavour the oil, and herbs go in at the end.
Soups: tom yum and tom kha start with a broth infused with lemongrass, galangal and makrut lime leaves.
Frequently Asked Questions
What are the main herbs in Thai cooking?
Lemongrass, galangal, kaffir lime leaves, coriander (leaves and root), Thai basil and chillies.
What spices are used in Thai food?
Coriander seed, cumin, white pepper, star anise, cinnamon and cardamom, plus turmeric for yellow and southern curries.
Whatโs the difference between galangal and ginger?
Theyโre related, but galangal is sharper, more peppery and less sweet. Itโs what gives Thai soups and curries their distinctive flavour.
Can I use dried Thai herbs instead of fresh?
Fresh is best for lemongrass, galangal and coriander root. kaffir lime leaves freeze well, and dried leaves work if needed.
Keep exploring: More recipes
From Jumโs Kitchen
In Southern Thailand, where Mae Jumโs recipes come from, these herbs arenโt kept in neat little jars on a spice rack. Theyโre part of everyday life. Lemongrass and galangal are often grown close to home, and fresh turmeric turns fingers yellow as itโs pounded into curry pastes. That connection to ingredients in their whole, fresh form is what makes Thai food taste so alive.
Here in the UK, we work with whatโs available, and thatโs far more than it used to be. Fresh galangal, kaffir lime leaves and Thai basil are turning up in more shops, and when you canโt find them fresh, frozen or dried versions do the job. The key isnโt perfection. Itโs understanding what each ingredient does. Once you know that lemongrass brings citrus brightness, galangal adds a sharp, peppery heat and turmeric gives warmth and colour, you start to cook with confidence, not just recipes.
Mae Jumโs stone-ground pastes are an easy way to get those layered flavours without spending an hour at the pestle and mortar. Theyโre made the traditional way, from whole ingredients. Keep a few packs in the cupboard, add coconut milk and fish sauce, and youโve got the foundation for proper Thai cooking any night of the week.
If you enjoyed this guide, give it a star rating and let us know your favourite Thai herb in the comments! Follow us on Instagram @maejumsamunprai and on Facebook for more Thai recipes.
