"The intense perfume of natural Thai herbs and spices tantalise the senses."

Kaffir Lime

With an amazing aroma, the Kaffir Lime is native to Thailand is both the fruit and the leaves are used extensively in Thai recipes. Kaffir Lime leaves are used whole as a flavouring in broths while the rind is used in paste blends. The pith and juice are used in salads or dips.

Red & Green Chillies

Thai chilli peppers are synonymous to Thai cuisine, blended fresh, they are used across a range of recipes. We use red, green and yellow varieties of differing spiciness to balance flavour and add a vibrant and clean heat. There are many types of chillies, as these herbs have various types of families which exhibit different undertone taste and can be used for a variety of dishes.

Galangal

An amazing ingredient with a fragrant aroma and a flavour that is difficult to describe, but has a medicinal taste! It is used in all of our pastes but has many uses in marinades, salads and soups.

It may look like ginger, and even act a little like turmeric. However, galangal root is its own super herb with lots of fantastic health benefits associated with it.

Lemongrass

Another ingredient commonly associated with Thai cuisine, lemongrass has a citrus fragrance and taste as the name would suggest and is used extensively in Thai soups, salads and pastes.

It is truly a champion ingredient full of flavour.

Corriander (Root and Seeds)

This herb has a fragrant aroma and distinctive taste, the leaves are usually used raw as a garnish and in salads, whereas the coriander root and seeds are used for cooking, including our pastes.

Peppercorns

Although chilli peppers are thought to contribute to the heat in many dishes, peppercorns, both fresh and dry, have a significant contribution to a short-lasting heat.

Peppercorn is a key ingredient in our Thai Jungle Curry, along with its fiery heat - the flavours are also extracted from the pepper.

Turmeric

Turmeric is a spice that has attracted recent media attention for many medicinal properties but has been used in Thai cooking for centuries. It needs to be combined with black pepper to increase absorption, something that was probably done before science made the connection.

We use only Mother Turmeric, the central part of the root credited with the greatest benefit

Garlic

Familiar to most, garlic is used commonly throughout the world's cuisine, but different regions have their own varieties.

Cinnamon, Cardomen, Nutmeg, cloves and cumin seeds

These spices are common in Asian cooking, and add a unique flavour to some of our pastes. We do not use pre-ground powders in our pastes but blend them together with the raw herbs.

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