What Makes Thai Cuisine So Special? Influences, Regions, Medicinal Qualities

[snoop1130]

Steam wafts up from your plate, bringing with it aromas that make your mouth water. Looking down, you see a cornucopia of pleasing colors and shapes on a backdrop of white. You scoop some of this and that onto your spoon and with that first bite comes the perfect combination of salty, sweet, sour, spicy, and perhaps even bitter flavors.

 

Thai cuisine done right is always an utter feast, and it’s one of the key reasons why Thailand and its cities are always on the most reputable top 10 and top 20 lists. While some recipes focus on just one taste and in others one or two may stand out more, most dishes offer an umami balance.

 

Because Thai recipes are so adaptable, there’s also always something for everyone no matter what your dietary requirements or preferences may be. And thanks to beneficial indigenous ingredients, Thai dishes offer great health benefits.

 

But it’s more than all this you’re enjoying. Every mouthful is bursting with tradition and culture that has evolved over space and time.

 

A culinary melting pot

Thai cuisine gradually evolved into what we see today thanks to the Thai talents of duplicating, adapting, and incorporating what they come across. This includes elements brought by foreign merchants and dignitaries starting around the 1500s during the Ayutthaya era of the Siamese kingdom.

 

Source: TheCorgi / Shutterstock.com

 

The Portuguese, the first major foreign presence in Thailand, brought with them South American chilies, the origin of spiciness. A Siamese-born Portuguese descendant, Maria Guyomar de Pina, is credited with introducing delicious desserts adapted from Portuguese recipes, such as foi thong. Even the famous Thai TV drama ”BuppeSanNivas (Love Destiny)” set in the Ayutthaya period includes a scene with Maria and her famous Thai sweets.

 

We have the Chinese immigrants of the past to thank for the wok-based techniques of stir-frying and deep-frying. Because clear non-spicy soups (kaeng jurd) are so commonplace, Thais themselves forget they are mostly modified Chinese dishes. The Chinese also added noodles as a staple, and it’s believed that the condiment naam pla (fish sauce) originated from China.

 

Source: Curioso.Photography / Shutterstock.com

 

Indian spices found their way into Thai cuisine too. The accounts of how, though, are diverse, with some chefs saying the Portuguese introduced them, while others say it was Buddhist monks from India.

 

The world-famous massaman curry, once enjoyed only by royalty and dubbed the “king of curries” by CNN, is believed by some to originate from Persian influences and by others to be a culmination of Indian, Chinese, and Khmer permeations.

 

Diversity in geography

If you look more closely at Thai cuisine, you’ll discover there is more variety than meets the eye because it is also influenced by geography.

 

Thailand’s more mountainous north has vegetables not naturally found elsewhere such as puk waan (sweet leaf/sauropus). Northern cuisine also relies less on sugar, obtaining sweetness from selected raw ingredients. Sticky glutinous rice is preferred as are fresh or steamed vegetables to be dipped in a naam prik (chili dip) like nam prik noom (Thai green chili dip). There are plenty of yummy noodle dishes to try too, like the popular khao soi (spicy curry noodle soup).

 

 

Esan or Thailand’s northeast is famed for its fresh Laotian-influenced dishes, the most popular being somtum (papaya salad), boldly spiced with both fresh and dried chilies. The northern cuisine’s distinctive salty taste comes from pla rah (fermented fish), a key ingredient that demonstrates the importance of food preservation for this region which faces constant bouts of drought. Northeastern cuisine also tends to be drier with fewer juices or soup and is eaten with sticky rice and seasonal vegetables.

 

Source: sarun_J / Shutterstock.com

 

The central region has a large selection of Chinese-influenced dishes like the delectable moo palo (five-spice braised pork belly and egg stew). Even more distinctive is that the region is home to royal cuisine or ahaan chao wang, literally “food of the people of the palace.” This originated with the Ayutthaya kingdom which forged trade routes and diplomatic relations leading to the exchange of rare and valuable ingredients used to create dishes with a perfect balance of flavors, like massaman, mentioned earlier. Royal cuisine was also meant to be a feast for the eyes. The presentation of dishes like khao chae (soaked rice served with a variety of sweet meats and savory condiments) is thus very visually pleasing.

 

Source: Tunyanat jamonjureekul / Shutterstock.com

 

Down south where high-quality seafood is plentiful, the many military forts and temples indicate the food was historically meant for soldiers and villagers. Southern cooking can be very spicy and emphasizes deep, intense flavors using herbs and spices like turmeric, which differentiates southern curries, like kaeng leuang yod maprao orn (spicy yellow curry with young heart of palm), from all others. There is also greater use of shrimp pastes, fish sauce, and coconut milk, with coconut flesh being a standard condiment.

 

Ingredients, glorious ingredients

King Ramkhamhaeng the Great of the Sukhothai period is widely credited with coining the proverb “There is fish in the water and rice in the field,” conveying the sheer abundance of Thailand’s natural resources.

 

Source: Love Silhouette / Shutterstock.com

 

As the saying goes, there is fish. Thailand is in a region of great rivers and has coastlines totaling over 3,000 km in length. Thus, freshwater fish, shrimp, crabs, and crayfish, as well as their marine counterparts and also squid, scallops, and more are regular menu items.

 

Next is rice, so central to the way of life that the common utterance kin khao (have a meal) literally translates to “eat rice.” Aside from fragrant jasmine rice, Thailand offers several glutinous, white, and organic rice varieties.

 

The enormous selection of spices, herbs, and vegetables warrants a trip to a Thai fresh market like Talad Khlong Toei, one of the stops in the Netflix sensation “Somebody Feed Phil,”  just to see how wide the selection really is. While there, you can’t miss the colorful array of fruits Thailand has to offer, from supple mangosteen to the durian or “king of fruits,” depending on the season.

 

This abundance allows everyone from roadside eatery cooks to fine dining chefs to whip up the plentitude of delicious Thai dishes or concoct thoughtful adaptations.

 

The yummiest medicine

Thai recipes, many of which have vegetables as a major ingredient or are served with fresh or steamed vegetables on the side, are highly adaptable. So beef could be swapped out, say for instance, with fish. Or, if you’re very health-conscious, maybe you’d like to try the growing selection of alternative meats or ask for the vegetarian or vegan version of your selected dish.

 

Generally, great taste means food that’s not all that good for you, but Thai cuisine is different. In fact, globally renowned chef Nooror Somany-Steppe has said it is “the best medicine to eat.”  How so? Let’s consider a few of the ingredients in the spicy sour soup tom yum to find out.

 

Source: tunanon thanyakornsadit / Shutterstock.com

 

An extension of Thai hospitality

Thai gastronomy can be seen as a road map of Thai culture, from the historical influence of neighboring and foreign countries to Thai people’s appreciation for balance and harmony.

 

Food is a major aspect of Thai culture and, thankfully, Thai dishes can be found all over the world. However, there’s no better place for authentic Thai cuisine than right here in the Land of Smiles.

 

So take your pick, from street food hawkers and roadside stalls to fine dining establishments. A legion of Thai eateries, 133 of which are featured in The MICHELIN Guide’s 2022 Bib Gourmand selection, is waiting to thrill your eyes, nose, and taste buds with all that Thai cuisine has to offer.

 

Source: https://www.thailandnow.in.th/life-society/what-makes-thai-cuisine-so-special-influences-regions-medicinal-qualities/

 

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[sandyf]

18 minutes ago, snoop1130 said:

The world-famous massaman curry, once enjoyed only by royalty and dubbed the “king of curries” by CNN, is believed by some to originate from Persian influences and by others to be a culmination of Indian, Chinese, and Khmer permeations.

The massaman curry originated on board the old British trading vessels. By the time the vessels had travelled from Britain to India the meat had gone off so when in India they took on board various spices and from India to the far east the meat and potatoes were mixed with the spices to take away the rancid taste from the meat.

History may say it had Persian influence, but brought to the Far East on board ships of the East India Trading Company.

[JackGats]

Tons of sugar, tons of salt, high in spices, low in proteins.

[damascase]

Thai food, or Thai ‘cuisine’, is heavily overrated in my opinion. In too many cases just a bunch of ingredients thrown in a pan with an amount of chili that turns it into a paint stripper and eradicates any specific taste.

[still kicking]

13 minutes ago, damascase said:

Thai food, or Thai ‘cuisine’, is heavily overrated in my opinion. In too many cases just a bunch of ingredients thrown in a pan with an amount of chili that turns it into a paint stripper and eradicates any specific taste.

I agree Thai cuisine is very much overrated I prefere a nice Indian curry or Chinese food

[Golden Triangle]

I eat very little Thai food, fortunately the mrs very is good at other stuff. 

 

She's very good at Bolognese also Carbonara and a whole host of Western food, she has been known to scour the web and adjust various dishes to our taste. 

 

And yes she is Thai.

 

 

 

 

 

 

Edited October 17, 2022 by Golden Triangle

[Orinoco]

Most of it tastes great, but that's where it ends.

 

Ps, it is real food, as it's cooked there and then

for you,  unlike some of the pre cooked stuff in the west.

 

 

 

 

Edited October 17, 2022 by Orinoco

[BritManToo]

Lots of MSG and sugar! 

[Sparktrader]

1 hour ago, sandyf said:

The massaman curry originated on board the old British trading vessels. By the time the vessels had travelled from Britain to India the meat had gone off so when in India they took on board various spices and from India to the far east the meat and potatoes were mixed with the spices to take away the rancid taste from the meat.

History may say it had Persian influence, but brought to the Far East on board ships of the East India Trading Company.

Trying to claim everything!

[Puccini]

2 hours ago, JackGats said:

Tons of sugar, tons of salt, high in spices, low in proteins.

Is an excess of sugar generally in all Thai food or is it only in soups and sauces?

[JackGats]

31 minutes ago, Puccini said:

Is an excess of sugar generally in all Thai food or is it only in soups and sauces?

It certainly applies to desserts as well. Thai desserts are revoltingly sweet. It also applies to many imported items like yogurt. I've bought some yogurts labelled "natural" only to throw them in a rage into the garbage can because they were full of added sugar. Many types of what passes for bread here has added sugar in it.

 

The best side of food in Thailand for me is that it encourages me to eat little.

[overherebc]

2 hours ago, Sparktrader said:

Trying to claim everything!

Well, they did pen the word POSH.

Standing for Port Outward, Starboard Home.

Re Thai seafood, I ordered scallops once (only once) and when the dish arrived they were about 10mm in diameter and about 10mm thick. Never again.

This what I expected.

Edited October 17, 2022 by overherebc

[Sparktrader]

1 hour ago, JackGats said:

It certainly applies to desserts as well. Thai desserts are revoltingly sweet. It also applies to many imported items like yogurt. I've bought some yogurts labelled "natural" only to throw them in a rage into the garbage can because they were full of added sugar. Many types of what passes for bread here has added sugar in it.

 

The best side of food in Thailand for me is that it encourages me to eat little.

Buy high fat yoghurt instead

[Sparktrader]

20 minutes ago, overherebc said:

Well, they did pen the word POSH.

Standing for Port Outward, Starboard Home.

Re Thai seafood, I ordered scallops once (only once) and when the dish arrived they were about 10mm in diameter and about 10mm thick. Never again.

This what I expected.

Go to Masterchef

[Lite Beer]

4 hours ago, JackGats said:

Tons of sugar, tons of salt, high in spices, low in proteins.

You forgot the swimming in palm oil.

[overherebc]

14 minutes ago, Sparktrader said:

Go to Masterchef

Don't need masterchef, just need the fishermen to stop scraping all and everything off the seabed no matter how small or young it is and give things a chance to mature and breed.

[trainman34014]

Looking down you see a Cornacopia of Cracked and Chipped Plates and Dishes; the damaged items filled with dirt and germs and where Plastic Dishes are used they are often old and stained !   Quite often the 'Cutlery' is total junk or should have been replaced months or years earlier.

 

Some of the food is not too bad but the Mrs can do much better than so called 'Hiso' Establishments.

[overherebc]

4 hours ago, sandyf said:

The massaman curry originated on board the old British trading vessels. By the time the vessels had travelled from Britain to India the meat had gone off so when in India they took on board various spices and from India to the far east the meat and potatoes were mixed with the spices to take away the rancid taste from the meat.

History may say it had Persian influence, but brought to the Far East on board ships of the East India Trading Company.

Chilli was introduced to the far east by among others the Portuguese, 15th century. Previously pepper was used a lot. If you want a good pepper taste with a nice aroma try Kampot pepper.

Edited October 17, 2022 by overherebc

[jaiyen]

13 hours ago, JackGats said:

Tons of sugar, tons of salt, high in spices, low in proteins.

Plus old cheap oil, MSG, low quality meat, filthy cooking areas and the list goes on. 

[proton]

29 minutes ago, jaiyen said:

Plus old cheap oil, MSG, low quality meat, filthy cooking areas and the list goes on. 

Knew a westerner who had a small bar/restaurant in Bkk. He used to sell old palm oil, ready to be dumped, to the street food sellers who continued to use the muck. Can't understand the obsession tourists have with street food, most of it is only fit for soi dogs, Tik Tok and YT have thousands of western visitors droning on about how great it is, it's not.

[mikebell]

The best place to eat Thai food is anywhere in Europe where the quality of meat & vegetables does not depend on being grown in sand - AKA Issaan.

[sandyf]

13 hours ago, Sparktrader said:

Trying to claim everything!

History will always lay claim to everything.

 

One of the biggest, most dominant corporations in history operated long before the emergence of tech giants like Apple or Google or Amazon. The English East India Company was incorporated by royal charter on December 31, 1600 and went on to act as a part-trade organization, part-nation-state and reap vast profits from overseas trade with India, China, Persia and Indonesia for more than two centuries. Its business flooded England with affordable tea, cotton textiles and spices, and richly rewarded its London investors with returns as high as 30 percent.

https://www.history.com/news/east-india-company-england-trade

[PJ71]

1 hour ago, proton said:

Can't understand the obsession tourists have with street food

It's cheap.

[Bogbrush]

18 hours ago, sandyf said:

The massaman curry originated on board the old British trading vessels. By the time the vessels had travelled from Britain to India the meat had gone off so when in India they took on board various spices and from India to the far east the meat and potatoes were mixed with the spices to take away the rancid taste from the meat.

History may say it had Persian influence, but brought to the Far East on board ships of the East India Trading Company.

‘Massaman’ is a corruption of ‘Muslim’ ..

[Ralf001]

Dirty oil and MSG would have to be high on the list.

[jonclark]

Jeez - What a bunch of whingy moaners posting on here today. 

[GroveHillWanderer]

4 hours ago, Bogbrush said:

‘Massaman’ is a corruption of ‘Muslim’ ..

No, it's a contraction of the word "Mussulman" which comes from the Persian adjective meaning "of or related to the Muslim faith."

Edited October 18, 2022 by GroveHillWanderer

[poskat]

I find little to distinguish one thai pork, chicken, or noodle dish from the next one as far as their taste goes...

[moogradod]

When it comes to food, of course a huge amount of subjectivity sets in.

 

I think that Thai Food is good - although I have my problems with an excessive use of Fish Sauce. And I have learned that country folk here would to a large degree not eat anything else. What I find a bit exagerrated, though, is that some include Thai Food in the Group of International Great Cuisines.

 

I think this category should be reserved for China, France, Japan, Italy, India and probably even Spain and Germany. But as I said, this is a subjective thing as can be. The Tasteatlas List does list a lot of dishes which are not very well known around the globe, whereas a Peking Duck or Fillet Rossini is missing. Even some South East Asia dishes like Rendaeng. But it lists 4 different kinds of Ramen. A bit questionable.

Edited October 18, 2022 by moogradod

[KannikaP]

1 hour ago, GroveHillWanderer said:

No, it's a contraction of the word "Mussulman" which comes from the Persian adjective meaning "of or related to the Muslim faith."

Mussulman, Massaman, Muslim man. Same same.