Food Glossary

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Bai Maeng Lak
   Pale green hoary basil
Bai Makroot
   Zesty, dark green, glossy leaves that impart an aromatic lime flavor.
Bua Loi Phueak
   An authentic Thai dessert consisting of taro and sticky balls drenched in coconut syrup.
Coconut Soup
   Unlike non-Thai curries, which normally consist of ground dried spices, Thai curry is a blend of fresh herbs, dried chilies, shallots, and shrimp paste. More complex curries include garlic, galangal, coriander, lemon grass, kaffir lime peel, and pepper. The popular Thai coconut soups are Tom Kha Kai, Tom Yam Kung, and Kaeng Khiao Wan Kai.
Dip
   An intensely spicy Thai sauce made by grinding fresh chilies, garlic, and shrimp paste. A dash of lime juice and sugar are also added. Served with steamed rice, omelettes, and vegetables.
Gaeng
   Curry
Gaeng Keow Wan
   A green curry made from fresh green chilies.
Gaeng Musaman
   Literally "Muslim curry"; a spiced, hot Indian-style curry.
Gaeng Panaeng
   An Indian-inspired curry without vegetables
Gaeng Ped
   A hot red curry made from dried red chilies
Gai
   Chicken
Galangal
   An aromatic vital Thai ingredient similar to ginger root, but with a deeper, more complex flavor.
Green Curry
   A coconut-milk Thai curry renowned for its fresh herbs and unique spicy, sweet flavor.
Green Papaya
   An unripe, crunchy, slightly sour, green fruit. Most Thai meals are introduced by a shredded green papaya salad.
Gwaytio
   Wide, flat noodles
Hom Daeng
   Zesty, small red onions
Horopa
   Distinct, sweet, anise-flavored basil.
Jasmine Rice
   Fragrant long-grain Thai rice.
Jungle Curry
   A thin, spicy, non-coconut-milk, brown Thai curry. This aromatic mixture of vegetables and fresh herbs immerses chicken with flavor.
Kaeng
   Unlike non-Thai curries, which normally consist of ground dried spices, Thai curry is a blend of fresh herbs, dried chilies, shallots, and shrimp paste. More complex curries include garlic, galangal, coriander, lemon grass, kaffir lime peel, and pepper. The popular Thai coconut soups are Tom Kha Kai, Tom Yam Kung, and Kaeng Khiao Wan Kai.
Kaeng Chuet Mara
   Bitter, pork-stuffed, cucumber soup. One of the most popular Thai soups.
Kaeng Daeng
   A traditional general-purpose curry powder used in a variety of dishes.
Kaeng Khiao Wan Kai
   Seasoned chicken topped with green curry. Served with rice or noodles.
Kaeng Kiao Wan
   A coconut-milk Thai curry renowned for its fresh herbs and unique spicy, sweet flavor.
Kaeng Pa
   A thin, spicy, non-coconut-milk, brown Thai curry. This aromatic mixture of vegetables and fresh herbs immerses chicken with flavor.
Kaeng Som
   A thin, non-coconut-milk, red-colored Thai curry.
Kaffir Lime
   A green fruit with wrinkled skin. Its citrus leaves, peels, and juice garnish and flavor dishes.
Kaffir Lime Leaves
   Zesty, dark green, glossy leaves that impart an aromatic lime flavor.
Kai Yang
   An herbal, spicy, Thai grilled chicken. Traditionally complemented with sticky rice and Som Tam.
Kai Yat Sai
   Pork-stuffed omelettes
Kangung
   Spinach
Kao
   Fragrant long-grain Thai rice.
Kaphrao
   Narrow reddish-purple basil leaves.
Kapi
   Shrimp paste
Kaprow
   A general Thai term meaning "with basil"
Kha
   An aromatic vital Thai ingredient similar to ginger root, but with a deeper, more complex flavor.
Kha Tang Na Tang
   Puffed rice cake
Khamin
   Turmeric
Khao Na Kai Kaphrao Krop
   Herbal chicken served on crispy basil rice.
Khao Phanaeng Kung
   An herbal shrimp dish topped with curry. Served with rice.
Khao Phat
   Mild fried rice
Khao Phat Nam
   Mildly marinated pork sausage and fried rice.
Khing
   Ginger
Khong Than Len
   A general Thai term that refers to hors d'oeuvres, an accompaniment, side dishes, or snacks. Representing the creative nature of the Thai cuisine, Thai titbits commonly include Po Pia Thot, Sa-te, Khao Tang Na Tang.
Krathiam
   Garlic
Krung Gaeng Ped
   A pork and vegetable curry
Lap Kai
   A hot, sour, popular, minced, spicy chicken salad served with fresh Thai herbs.
Larb
   A salad consisting of spicy ground meat and raw vegetables.
Lemon Grass
   A tough plant stalk resembling grey-green grass. Its fresh aromatic leaves impart a delicate citrus and ginger fragrance.
Makrut
   A green fruit with wrinkled skin. Its citrus leaves, peels, and juice garnish and flavor dishes.
Malah Goh
   An unripe, crunchy, slightly sour, green fruit. Most Thai meals are introduced by a shredded green papaya salad.
Manao
   Lime
Mee Krob
   Salad with fried noodles
Mi Krop
   Crispy fried noodles immersed in a sweet-and-sour sauce. Mi Krop can be the main dish or a titbit.
Nam Phrik
   An intensely spicy Thai sauce made by grinding fresh chilies, garlic, and shrimp paste. A dash of lime juice and sugar are also added. Served with steamed rice, omelettes, and vegetables.
Nam Phrik Kapi
   The most popular Thai dip.
Nam Pla
   A rich, complex, flavorful fish sauce; perhaps the single most important ingredient in Thai cooking.
Nam Prik
   Hot sauce
Pad Thai
   Stir-fried rice noodles
Palm Sugar
   A dark brown sugar made from coconut trees. Palm sugar, which resembles a mixture of brown sugar, coconut, and maple syrup in taste, adds a hint of sweetness to desserts and savory dishes.
Phanaeng
   A thick, stir-fried, coconut-milk, orange-red-colored curry. This sharp blend of herbs and spices is usually cooked with shrimp, chicken, or pork.
Phat Phak Ruam Mit
   A mixed vegetable stir-fried dish.
Phat Thai
   An elegant, mild, popular, stir fried noodle dish. Sometimes served with fresh shrimp.
Phrik Haeng
   Fully ripened, dried, red chilies
Phrik Pon
   Ground dried chili. Traditionally tops chopped salads and soups.
Phrik Thai
   Fresh chili pepper
Pla
   Fish
Po Pia Thot
   A fried titbit stuffed with savory fillings and wrapped with spring roll sheets.
Prik Ki Noo
   Intense, biting, tiny, red or green chilies.
Red Curry
   A traditional general-purpose curry powder used in a variety of dishes.
Saranae
   Marsh mint; the fresh leaves of this herb plant are used to flavor and garnish dishes.
Satay
   Barbeque-flavored, skewered, kebabs of pork, chicken, or beef. This titbit, enriched with curry powder, fresh herbs, and peanut sauce, becomes the main dish when served with bread and rice.
Shallot
   Zesty, small red onions
Shrimp Paste
   Salted and dried shrimp grounded into fragrant, fine-textured puce paste.
Som Tam
   A piquant country salad. This popular sweet and sour dish may contain meat, dried shrimp, and/or vegetables.
Som Tam Esan
   A green papaya salad
Sour Curry
   A thin, non-coconut-milk, red-colored Thai curry.
Takaw
   A coconut-cream dessert
Takrai
   A tough plant stalk resembling grey-green grass. Its fresh aromatic leaves impart a delicate citrus and ginger fragrance.
Tam Taeng
   A refreshing salad of cucumbers
Thai Basil
   Distinct, sweet, anise-flavored basil.
Thai Bird Chiles
   Intense, biting, tiny, red or green chilies.
Thai Curry
   Unlike non-Thai curries, which normally consist of ground dried spices, Thai curry is a blend of fresh herbs, dried chilies, shallots, and shrimp paste. More complex curries include garlic, galangal, coriander, lemon grass, kaffir lime peel, and pepper. The popular Thai coconut soups are Tom Kha Kai, Tom Yam Kung, and Kaeng Khiao Wan Kai.
Thot Man Pla
   Deep-fried fish cakes imbued with a strong, fresh, herbal flavor. Thot Man Plan is one of the most popular Thai dishes and one of the most frequent orders by non-Thai diners.
Titbit
   A general Thai term that refers to hors d'oeuvres, an accompaniment, side dishes, or snacks. Representing the creative nature of the Thai cuisine, Thai titbits commonly include Po Pia Thot, Sa-te, Khao Tang Na Tang.
Tom Kha Kai
   A thick chicken coconut soup. Fresh herbs make this dish tantalizing but mild enough for non-Thai diners.
Tom Yam Gai
   Hot-and-sour chicken soup
Tom Yam Kung
   Hot-and-sour shrimp soup made with fresh Thai herbs.
Yam Nuea
   An herbal hot-and-sour beef salad.
Yira
   Cumin
  Turkish     169 terms