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There is definitely a combination of flavors that defines
Thai taste and that makes "Thai food" Thai. In Thai
cooking, we make use of the 5 flavors: hot/spicy,
salty, sweet, bitter/aromatic, and sour. Every world
cuisine uses more or less of each of these elements,
but unique to Thailand is the harmonious play of each
of these 5 flavors together in a meal. When you define
what is "authentic Thai food" ? It is the Thai taste
that matters and not the individual ingredients. |
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SALTY:
This flavor enhances and brings out the tastes of the other ingredients.
It is not usually added in the form of table salt, but through the addition of
salty ingredients. One of the most important and widely used of these is nam
pla, which is a sauce made from fermented fish, while kapi, a salty
shrimp paste, is used to add a distinct flavor to dishes. Other
condiments that can add the salty element to Thai dishes include Thai oyster
sauce, which is milder and more oyster tasting, than its Chinese counterpart,
light soy sauce, dark or light yellow bean sauce, dried fish or shrimp (which
can be ground and added to soups or salads); salted plums, and salted preserved
vegetables.
SWEET:
Thai food often has a subtle sweetness. Sweet ingredients such as palm sugar and
coconut sugar are often added to savory dishes to enhance the flavors of spices
and herbs. Other commonly used sweetening agents include sweet black soy sauce,
which is made by fermenting soy sauce with molasses, sweet pickled garlic, and
brown rice syrup. Honey is sometimes also used as a sweetener.
SOUR:
Lime juice is one of the most popular sour flavorings because it not
only adds a sour taste but also helps to accentuate other flavors. Sour
tamarind, often sold as wet tamarind, is also used as both have a tenderizing
effect on meats and fish. Various vinegars such as coconut, white distilled or
the less sharp rice vinegar are also used.
BITTER:
This taste in Thai dishes is brought about by ingredients such as
herbs or dark green vegetables. These are generally one of the main ingredients
of the recipe, so the bitterness must be balanced by adjusting the other four
primary flavors.
HOT/SPICY:
Despite the fiery reputation of Thai
cuisine, not all the dishes are overly hot. Thais do, however, have a great
tolerance to spicy dishes, acquired with a lifetime of experience. The main
source of heat is the chilli, which is sold fresh, dried or in pastes and sauces
(priks). Prior to the chilli in Thailand, the peppercorn was the source
for heat ...they are still used today. Heat can also be introduced through
ginger, onions, and garlic. Chilli-based condiments such as crushed dried
chillies and chilli paste are usually placed on the table so that diners can
season the dish further, adding the level of preferred heat.
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