Thai Seasonings and Ingredients | |
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Lemon grass adds a subtle flavour to Thai food, and is used extensively. Keep this handy pack in the cupboard for those moments of spontaneous Thai-ness. | Galangal is a little like ginger, but not exactly. It is woody and so you do not chop these pieces up, but just put them in the pan/pot whilst cooking, then remove before serving. | Creamy, pure coconut milk
Coconut milk in a tin - Used to make thick and creamy curries. Can also be used to flavour rice and to make puddings. |
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Pure coconut milk - with 9% fat
Coconut milk in a tin - Used to make thick and creamy curries. Can also be used to flavour rice and to make puddings. | Pure coconut cream
This deliciously rich Coconut Cream is a more concentrated, thicker version of the popular Biona coconut milk. | Versatile Organic Coconut Milk Powder
This delicious coconut milk powder can be added to variety of sweet and savoury dishes. |
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Tamarind is a sour fruit that is used in a similar way to how lemon is used. Whole tamarind is somewhat cumbersome to use as it has a skin and seeds, so this smooth tamarind puree takes the hard work out of it. | A blend of Thai spices including lemon grass and coriander. | Mirin is typically Japanese, but the flavours have the sweetness and acidity to flavour Thai cooking too. |
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Out-of-stock items...The following items are temporarily unavailable, but due back in stock soon! | | |
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This product is temporarily out of stock. Thai aromas
One of the characteristic flavours of Thai food. | A block of tamarind fruit. Contains no other ingredients. Perfect for chutneys, pickles, sauces and jams. |
